Effects of additives on chemical composition, degradability coefficients and ruminal-intestinal disappearance of dry matter and crude protein of laboratory ensiled olive cake

Abstract

The chemical composition, degradability coefficients (in situ) and ruminal-intestinal disappearance(mobile bag procedure) of dry matter (DM) and crude protein (CP) were evaluated for olive cake (OC)silages treated (DM basis) with additives as follows: (1) untreated OC, (2) OC + 0.5% urea, (3) OC + 0.4%formic acid, (4) OC + 8% molasses, (5) OC + 0.5% urea + 8% molasses, (6) OC + 0.5% urea + 0.4% formic acid, (7) OC + 8% molasses + 0.4% formic acid and (8) OC + 8% molasses + 0.4% formic acid + 0.5% urea. The highest reduction in cellulose and ADF content was found for treatment 8 (120 and 117 g kg-1 DM, respectively), as compared with the raw material (not ensiled). Taking into consideration the chemical composition, pH values, and the general appearance of silages, ensiling of OC with additives preserved well and enhanced the nutritive value of olive cake. Ruminal maximum potential degradability of DM (a+b), effective and rapid degradability and rate of degradation of treatment 8 were higher than others. The same trend was found for CP except fraction “a" which was highest for treatment 6. Mean ruminal DM (P