Valorisation nutritive d'un grignon d'olive traité à la soude

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Abstract
The effect of soda treatment on the feeding value of olive cakes and the accuracy of laboratory methods as predictors of its digestibility and energy content were studied. A screened and extracted olive cake was sprayed with 0, 5, 7.5 and 10 g NaOH/100 g by-product. Soda treatment significantly reduced NDF (P < 0.001), due to solubilization of hemicelluloses (P < 0.001) (table 3), and significantly improved the solubility in cellulase and the in vitro and in vivo digestibilities. Thus, the energy value of the olive cake was increased (P < 0.001). The accuracy of the different laboratory methods for estimating the nutritive value of olive cake is discussed. Degradibility in cellulase from Trichoderma viride seems to be a very suitable method for estimating in vivo digestibility and to present advantages as compared to other methods. In conclusion, in spite of the improvement produced by the soda treatment, the feeding value of the olive cake remains lower than that of non treated cereal straws. It is recommended to use it in moderate amounts in maintenance diets and in higher amounts only in case of feed shortage.