this study was conducted to determine the nutritive value of fresh and ensiled whole and partly stoned olive cake (oc) with or without molasses i.e., 0 and 50 gkg-1 on fresh basis. dry matter (dm), organic matter (om), crude protein (cp), neutral detergent fiber (ndf), acid detergent fiber (adf), lignin (sa), ether extract (ee), water soluble carbohydrates (wsc), and total phenols (tph) of all ...

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and ...

the aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. seventy, 54-week-old, lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 28.5 g olive cake (oc) + 25.5 g barley malt rootl...

The aim of the present study was to investigate the possibility of improving egg lipids and fatty acids composition of laying hens through inclusion of olive cake plus barley malt rootlets in the diets. Seventy, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 28.5 g olive cake (OC) + 25.5 g barley malt rootl...

Portugal is an important wine and olive oil producer, activities which generate a high quantity of residues commonly called grape stalks and olive cake, respectively. In this work grape stalks and olive cake were used as lignocellulosic adsorbents for wastewater containing lead treatment. To attain a better knowledge of the factors that could influence the quality of the treated wastewater, a c...

Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Experimental: Ethanolic extract of...

Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Experimental: Ethanolic extract of...

Food wastes are sources of compounds that can be used as natural additives in the food and feed industry. The olive oil industry produces two main wastes: aqueous waste (olive mill wastewater) and solid waste (pomace or olive cake). These by-products are rich in phenols, which are antioxidant and antimicrobial compounds able to inhibit or delay the growth of several bacteria in vitro. The dieta...

background & aim: oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (olea europaea l.). the aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties.experimental: ethanolic extract...

11 ABSTRACT: The present work was carried out to evaluate the removal of p-nitrophenol by adsorption onto olive cake based activated carbon having a BET surface area of 672 m2/g. The batch adsorption experimental results indicated that the equilibrium time for nitrophenol adsorption by olive cake-based activated carbon was 120min. The adsorption data was modeled by equilibrium and kinetic model...