EFFECT OF SODIUM HYDROXIDE TREATMENT ON CHEMICAL COMPOSITION AND In vitro DIGESTIBILITY FOR DRIED CRUDE OLIVE CAKE

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.