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Nutritive value of co-products derived from olivecake in rabbit feeding

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Nutritive value of co-products derived from olivecake in rabbit feeding

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dc.contributor.author Blas, J.C. de es_ES
dc.contributor.author Rodriguez, C.A. es_ES
dc.contributor.author Bacha, F. es_ES
dc.contributor.author Fernandez, R. es_ES
dc.contributor.author Abad-Guamán, R. es_ES
dc.date.accessioned 2016-06-24T11:39:40Z
dc.date.available 2016-06-24T11:39:40Z
dc.date.issued 2015-12-23
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/66435
dc.description.abstract [EN] Olive cake is one of the main agro-industrial co-products in the Mediterranean area of Spain, with high availability almost all year round. In addition, most of the product is dehydrated, which increases its interest in monogastric species such as rabbits. Nineteen samples from various Spanish oil mills using different processing methods were analysed for their chemical composition and in vitro digestibility. The average composition was [in dry matter (DM) basis]: ash (9.64%), neutral detergent fibre (52.0%), acid detergent fibre (36.8%), acid detergent lignin (19.1%), crude protein (CP) (11.3%), insoluble neutral (8.0%) and acid detergent crude protein (5.15%), ether extract (10.9%) and gross energy (21.9 MJ/kg). DM and CP in vitro digestibility were, on av., 53.4 and 41.4% respectively. High variability was observed among the samples for most of the traits studied. Fibrous fractions were highly correlated among them and negatively with ether extract content, whereas CP was little related to other feed components. A stepwise regression analysis allowed us to determine regression equations to predict DM and CP in vitro digestibilities from chemical composition (R2=0.80 and 0.91, respectively). As regards the current results, olive cake has potential use for rabbits as a source of insoluble fibre and lignin. Crude samples (not oil extracted) combined with sieving to retain the smaller particles have an additional interest, because of their higher energy value and significant supply of high quality fat. es_ES
dc.description.sponsorship This project was partially funded by the Spanish Ministry of Science and Innovation (AGL2014-56653). Authors are grateful to the SENESCYT-Ecuador for the PhD grant obtained by Mr. Abad-Guamán R.
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València
dc.relation.ispartof World Rabbit Science
dc.rights Reserva de todos los derechos es_ES
dc.subject Olive cake es_ES
dc.subject Processing es_ES
dc.subject Nutritive value es_ES
dc.subject Rabbits es_ES
dc.title Nutritive value of co-products derived from olivecake in rabbit feeding es_ES
dc.type Artículo es_ES
dc.date.updated 2016-06-24T10:53:31Z
dc.identifier.doi 10.4995/wrs.2015.4036
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2014-56653-C3-2-R/ES/EFECTO DE LA INCLUSION DE SUBPRODUCTOS EN LAS EMISIONES DE GASES DE LOS PURINES. EVALUACION GLOBAL DE LOS IMPACTOS AMBIENTALES/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Blas, JD.; Rodriguez, C.; Bacha, F.; Fernandez, R.; Abad-Guamán, R. (2015). Nutritive value of co-products derived from olivecake in rabbit feeding. World Rabbit Science. 23(4):255-262. https://doi.org/10.4995/wrs.2015.4036 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2015.4036 es_ES
dc.description.upvformatpinicio 255 es_ES
dc.description.upvformatpfin 262 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 23
dc.description.issue 4
dc.identifier.eissn 1989-8886
dc.contributor.funder Ministerio de Economía y Competitividad
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