Co-Authors:
Weinberg, Z.G., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Chen, Y., Department of Food Science, Agricultural Research Organization, The Volcani Center, Bet Dagan, 50250, Israel
Weinberg, P., Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Faculty of Agricultural, Rehovot, 76100, Israel
Abstract:
The purpose of the current experiment was to study the ensiling properties of olive cake with and without added molasses at 2-6% (w/w). The results indicate that molasses enhanced the ensiling fermentation of olive cake, as evidenced from higher lactic acid content and higher lactic acid bacteria numbers at 4% and 6% added molasses. However, when applied at 4% and 6% molasses increased fermentation losses up to 9.4%, probably due to larger yeast population. Polyphenols which could interfere with protein utilization by ruminants, decreased during ensiling by about 40%. It is concluded that molasses added at 3% could improve the ensiling fermentation of olive cake without substantial losses. © 2007 Elsevier Ltd. All rights reserved.
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