Nutritive Value and Silage Characteristics of Whole and Partly Stoned Olive Cakes Treated with Molasses

This study was conducted to determine the nutritive value of fresh and ensiled whole and partly stoned olive cake (oc) with or without molasses i.e., 0 and 50 gkg-1 on fresh basis. dry matter (dm), organic matter (om), crude protein (cp), neutral detergent fiber (ndf), acid detergent fiber (adf), lignin(sa), ether extract (ee), water soluble carbohydrates (wsc), and total phenols (tph) of all treatments were determined by laboratory analysis. additionally, ph and the concentration of ammonia-n, lactic acid, and volatile fatty acids were measured in the ensiled treatments. an in vitro gas production for 24 h was used to estimate organic matter digestibility (omd) and metabolizable energy content. ensiling oc decreased (p<0.05) dm, ph, ee, wsc, tph and omd, and increased (p<0.05) ndf, adf and lignin(sa) contents. addition of molasses decreased (p<0.05) om, ndf, adf, lignin(sa) and ph, but increased (p<0.05) dm, wsc, omd and lactic acid. in conclusion, based on these results, the potential to use of oc as a feed in diets of ruminants is limited.