The effect of diets with different levels of partly destoned exhausted olive cake (PDEOC) on growth performance and carcass traits of Gentile di Puglia breed lambs was studied. Sixty lambs (16.5 ± 0.5 kg) at weaning were randomly allocated to 3 isocaloric and isonitrogenous diets for 50 d. Pelleted total mixed rations (TMR) were formulated to provide olive by-product at 3 different levels: 1) a...

Olive cake, the solid byproduct of three-phase centrifugation olive oil production, has a high organic and polyphenol content, rendering it an environmental threat when landfilled as well limiting its animal feed potential. This residue can be good candidate for biomethane production due to rich polysaccharide content (pectin, hemicellulose, cellulose). Two strategies were compared maximize pro...

The extraction of baru oil from almonds, generates the partially defatted cake. use this coproduct in bakery products reduces wastage materials and nutrients, thereby improving nutritional aspects, contributing to a sustainable environment. aim study was characterize physico-chemical properties crackers made with cake as partial substitutes for olive wheat flour, respectively. formulations pres...