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

Abstract


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. 


Keywords


Olive, Goats, ADG, Palatability, Oleic, Serum

Full Text:

PDF

References


American Olive Oil Producers Association. 2016. Olive Industry Statistics. Retrieved from http://www.aoopa.org/Home-i-1-1.html

Banskalieva, V., Sahlu, T., & Goetsch, A. L. 2000. Fatty acid composition of goat muscles and fat depots: a review. Small Ruminant Research, 37.3, 255-268.

Bessa, R. J. B., Portugal, P. V., Mendes, I. A., & Santos-Silva, J. 2005. Effect of lipid supplementation on growth performance, carcass and meat quality and fatty acid composition of intramuscular lipids of lambs fed dehydrated lucerne or concentrate. Livestock Production Science, 96.2, 185-194.

Buchanan-Smith, J. G. 1990. An investigation into palatability as a factor responsible for reduced intake of silage by sheep. Animal Production, 50.02, 253-260.

Dehority, B. A. 2002. Gastrointestinal tracts of herbivores, particularly the ruminant: anatomy, physiology and microbial digestion of plants. Journal of applied animal research, 21.2, 145-160.

Jones, P. J., Senanayake, V. K., Pu, S., Jenkins, D. J., Connelly, P. W., Lamarche, B., ... & Liu, X. 2014. DHA-enriched high–oleic acid canola oil improves lipid profile and lowers predicted cardiovascular disease risk in the canola oil multicenter randomized controlled trial. The American journal of clinical nutrition, 100.1, 88-97.

Marín, A. L. M., Sánchez, N. N., Sigler, A. I. G., Blanco, F. P., & de la Fuente, M. A. (2015). Short communication: Relationships between the daily intake of unsaturated plant lipids and the contents of major milk fatty acids in dairy goats. Spanish Journal of Agricultural Research, 13(2), 06-03.

Mosley, E. E., Powell, G. L., Riley, M. B., & Jenkins, T. C. 2002. Microbial biohydrogenation of oleic acid to trans isomers in vitro. Journal of lipid research, 43.2, 290-296.

Ranalli, A., & Angerosa, F. 1996. Integral centrifuges for olive oil extraction. The qualitative characteristics of products. Journal of the American Oil Chemists’ Society, 73.4, 417-422.

Ranalli, A., Pollastri, L., Contento, S., Di Loreto, G., Iannucci, E., Lucera, L., & Russi, F. 2002. Acylglycerol and fatty acid components of pulp, seed, and whole olive fruit oils. Their use to characterize fruit variety by chemometrics. Journal of agricultural and food chemistry, 50.13, 3775-3779.

Scollan, N. D., Choi, N. J., Kurt, E., Fisher, A. V., Enser, M., & Wood, J. D. 2001. Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition, 85.01, 115-124.

Terés, S., Barcelo-Coblijn, G., Benet, M., Alvarez, R., Bressani, R., Halver, J. E., & Escribá, P. V. 2008. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proceedings of the National Academy of Sciences, 105.37, 13811-13816.

United States Department of Agriculture. 2016. Cattle and Beef Statistics and Information. Retrieved from http://www.ers.usda.gov/topics/animal-products/cattle-beef/statistics-information.aspx

Velasco, S., Cañeque, V., Lauzurica, S., Pérez, C., & Huidobro, F. 2004. Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture. Meat Science, 66.2, 457-465.

Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., ... & Enser, M. 2004. Effects of fatty acids on meat quality: a review. Meat science, 66.1, 21-32.

Zambiazi, R. C., Przybylski, R., Zambiazi, M. W., & Mendonca, C. B. 2007. Fatty acid composition of vegetable oils and fats. B. ceppa, curitiba, 25.1, 111-120.


Refbacks

  • There are currently no refbacks.