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  • Enhancing the nutritional value of olive cake for live-stock: effects of soybean meal, barley, molasses, and lactic acid bacteria supplementation
    Publication . Bradai, Zineb; Cadavez, Vasco; Gonzales-Barron, Ursula
    Sheep farming represents a key sector in Portuguese agriculture, with 2.208 million animals across 16 indigenous breeds yet faces rising feed costs and resource efficiency challenges. Olive cake, a by-product of Portugal's annual olive oil production (180,000–200,000 tons), offers a sustainable feed alternative, though limited by high fiber contente and low protein. This study aimed to optimize olive cake's nutritional quality through biotechnological enhancement using Response Surface Methodology (RSM) with a Box-Behnken design. Thirteen formulations combining soybean meal, barley, and molasses (2%, 4%, 6%) with lactic acid bacteria (LAB) inoculation were tested across 117 samples, analyzing dry matter, organic matter, ash, neutral detergent fiber (NDF), crude protein (CP), and crude fat. The optimal formulation (6% soybean meal, 4% barley, 6% molasses) achieved 15.7% CP, a 124% increase over untreated olive cake, with 91.2% organic matter and 53.6% NDF. Soybean meal significantly enhanced CP (p < 0.001), while barley and molasses increased organic matter and reduced ash (p < 0.001); NDF remained stable (~60%), indicating supplementation limitations on fiber modification. These results validate olive cake as a protein-enriched, sustainable feed for Portuguese sheep, leveraging local resources. Future research should explore in vivo digestibility, animal performance, economic analysis, and advanced microbial strategies to address fiber content.
    2025Dissertação de mestrado Acesso aberto Ver mais