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



Olive, Goats, ADG, Palatability, Oleic, Serum


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. 

Author Biography

Philip Michael Urso, Sam Houston State University

Animal Science Teaching Assistant and Lab Coordinator in the Department of Agricultural Sciences and Engineering Technology at Sam Houston State University


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How to Cite

Urso, P. M., Beverly, M. M., Kelley, S. F., Anderson, M. J., Nair, S., & Stutts, K. J. (2019). The Effects of Olive Pomace on the Fatty Acid Profile and Weight Gain in Capra Aegagrus Hircus as a Model for Ruminants. Texas Journal of Agriculture and Natural Resources, 31, 83–92. Retrieved from



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