The Effects of Olive Pomace on the Fatty Acid Profile and Weight Gain in Capra Aegagrus Hircus as a Model for Ruminants

Philip Michael Urso, Marcy M Beverly, Stanley F Kelley, Mark J Anderson, Shyam Nair, Kyle J Stutts


Twenty-eight Spanish influenced goats were fed (2% of BW) varying amounts of fermented pomace with a protein pellet to meet NEm requirements. Four test groups (n=7) consisted of a 3:1, 1:1, and 1:3 olive pomace to concentrate ratio (O:C) and a control containing no pomace. All groups received molasses at 0.5% BW and fed for 49 days. The ADG for the 1:3, 1:1, 3:1 and control groups were 0.0370, 0.0166, 0.0119, and 0.0262 kg/day, respectively with no difference detected between groups (P>0.88). A difference (P<0.001) in consumption rates was detected between treatments with the 3:1 group consuming more feed with an average of 0.785 kg/day compared to the control at 0.694 kg/day. Regarding serum deposition, mature Spanish-influence goats (n=14; 41.6 kg) were fed ad libitum olive pomace, starting at 2% of their BW for 28 days. There were significant changes in C18:1 and C18:2 over time with mean consumption of 0.55 kg/d over the duration of the trial. From d0 to d28, serum concentration of C18:1 increased (P<0.001) by 8.67% and C18:2 increased (P<0.03) by an average of 4.38%. Serum concentration of C18:0 increased by 3.59% but was not significant. 


Olive, Goats, ADG, Palatability, Oleic, Serum

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