Laboratory evaluation of ensiled olive cake, tomato pulp and poultry litter

[摘要] Poultrylittercollectedfromacommercialbroilerhouse,beddedwithchoppedcerealstraw,wasused.Thematerialwasscreenedbeforeitwasensiledwithdifferentproportionsoftomatopulp(trial1)orcrudeolivecake(trial2).Inathirdtrial,theeffectofurealevel[0,30,50,70%(w/v)ureasolutionattherateof100mlperkgolivecakeDMbasis]onthenutritivevalueofensiledcrudeolivecakewasstudied.Finally,drymatterandcrudeproteindegradabilityoftomatopulp,poultrylitterandolivecakeweredeterminedusingrumen-fistulatedDamascusgoats.AdditionofpoultrylitteratensilingresultedinasignificantincreaseinnitrogencontentandpHvaluesofallmixtures.Incorporationofpoultrylitterinthemixturescontainingtomatopulpdecreasedtheinvitrodigestibilityofthemixtures,whereastheoppositewasthecasewitholivecakemixtures.Treatmentofolivecakewithureasolutionincreasedthenitrogencontentofthesilage,butitseffectoninvitrodigestibilitywassmall.Therewasnomouldinanyofthesilages,andallhadaromaandcolourrangingfromgoodtoverygood.WiththeexceptionofsilagetreatedwithureaallothershadpHvaluesbeloworcloseto5.Inonlyoneinitialmixturetherewasverysmallamountofbutyricacid.Fattyacidconcentrationwasincreasedwithensiling.Itisconcludedthattheensilingtechniquecanbesafelyusedforlongstorageofolivecakeandtomatopulp,andthatmixingofolivecakewithotherby-productsatensilingnotonlygivesamorebalancedsilagemixture,butitalsoresultsinbettersilagecharacteristics.

[学科分类] 农业科学（综合）