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Title: | EFFECT OF SODIUM HYDROXIDE TREATMENT ON CHEMICAL COMPOSITION AND In vitro DIGESTIBILITY FOR DRIED CRUDE OLIVE CAKE . |
Authors: | Shaker A. Hassan Zayed S. Abdel-Rahman Faisal T. Awawdeh |
Issue Date: | ديس-2011 |
Publisher: | University of Diyala / College of Agriculture |
Citation: | https://journal.djas.uodiyala.edu.iq/ |
Series/Report no.: | Vol. 3;No. 2 |
Abstract: | Olive cake product was treated with 4% NaOH using three levels of moisture (0, 10, and 20% of DM) and three incubation period (0, 15, 30 days) and three temperature (0, 20and 40 o C) to study the effect of NaOH treatment on in vitro dry and organic matter digestibility (IVDMD and IVOMD respectively). The results indicated that treatments had highly significant (P<0.01) in increasing in the IVDMD ,IVOMD and PH content, from 34.91,40.53 gm/Kg DM and 6.99% to 37.7,42.79 gm/Kg DM and 7.92% respectively, and highly significant effect on (P<0.01) increasing OM, from 905.43 gm/Kg DM, to 923.00 gm/Kg DM,. The levels of lignin were significantly decreased in the treated cakes (191.67 g/kg DM) compared to control (244.85 g/kg DM). The sodium hydroxide at this level enhanced both the IVDMD and IVOMD compared to the control. The best results from treatment was obtained with 20% moisture, 30 days incubation period ,40C0 temperature .The overall nutritive value of olive cake was significantly enhanced in response to sodium hydroxide treatment. |
URI: | https://journal.djas.uodiyala.edu.iq/ http://148.72.244.84:8080/xmlui/handle/xmlui/10956 |
ISSN: | ISSN: 2310-8746 (Online) ISSN: 2073-9524 (Print) |
Appears in Collections: | مجلة ديالى للعلوم الزراعية / Diyala Agricultural Sciences Journal (DASJ) |
Files in This Item:
File | Description | Size | Format | |
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د شاكر عبد الامير و اخرون.pdf | 179.31 kB | Adobe PDF | View/Open |
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