Nutritive value of an olive cake extracted from a continuous string method for the rabbit - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Communication Dans Un Congrès Année : 2019

Nutritive value of an olive cake extracted from a continuous string method for the rabbit

Résumé

The nutritive value of a sun-dried olive cake extracted from a continuous string ‘three stage’ method (TSOC) was studied for growing rabbit by comparing 3 diets containing increasing incorporation level of COC (0, 10 and 20%) in substitution to a basal diet (16.9% crude protein, 15.3%ADF). Three groups of 12 rabbits (individually caged) were fed ad libitum the three pelleted diets. The faecal digestibility of the diets was measured between 42 and 46 days of age. The chemical composition of TSOC corresponds to a fibre and lignin-rich source: 5.2% of crude protein, 6.4% of ether extract, 67.5% of NDF, 48.2% of ADF and 21.1% of ADL. The substitution of 10 and 20% of the basal diet by TSOC did not significantly affect the weight gain (meanly 35 g/j from 35-46 d old) or the feed intake (meanly 75 g/j from 35-46 d old), but it linearly increased (P=0.043) the feed conversion (2.03-2.30-2.47 respectively for the 0-10-20% TSOC incorporation rate). TSOC incorporation reduced the digestibility of organic matter, crude protein and NDF from 67.8 to 55.3%, 80.4 to 75.3%, 31.5 to 18.4% (P<0.001) respectively. The digestible energy (DE) content of the olive cake estimated by regression was 2.94±0.52 MJ DE/kg DM. Protein digestibility of TSOC was estimated at 37.0%, corresponding to a digestible crude protein concentration of 22.4±6 g DP/kg DM. Crude olive cake could be considered as a moderate source of nutrients for growing rabbit but a good fibre and lignin source.

Domaines

Autre [q-bio.OT]
Fichier non déposé

Dates et versions

hal-02734458 , version 1 (02-06-2020)

Identifiants

  • HAL Id : hal-02734458 , version 1
  • PRODINRA : 485281

Citer

Z. Dorbane, S.A. Kadi, Dalila Boudouma, Thierry Gidenne. Nutritive value of an olive cake extracted from a continuous string method for the rabbit. 70. Annual Meeting of the European Association for Animal Production (EAAP), Aug 2019, Ghent, Belgium. 717 p. ⟨hal-02734458⟩
21 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More