Trial reportTropical animal health and production2017
Effect of mixed feeds containing different levels of olive cake on fattening performance, carcass, meat quality and fatty acids of lambs.
Trial report in Tropical animal health and production, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 17 citations in OpenAlex.
- Influence of Agro-Industrial By-Products Inclusion on Growth Parameters and Carcass Quality inAnimals : an open access journal from MDPI · 2026Article
- Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.Animals : an open access journal from MDPI · 2026Article
- Evaluating Physical and Qualitative Properties of Lamb Meat Fed Different Levels of Neutral Detergent Fiber.Food science of animal resources · 2025Article
- Dietary inclusion of olive cake alone or in combination withVeterinary world · 2024Article
- Growth Performance, Blood Metabolites and Carcass Characteristics of Black Goat Kids Fed Diets Containing Olive Cake.Animals : an open access journal from MDPI · 2024Article
- Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs.Frontiers in veterinary science · 2022Article
- Phenolic Compounds Obtained fromAntioxidants (Basel, Switzerland) · 2020Review
- Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle.Animals : an open access journal from MDPI · 2020Article
- Dietary inclusion of alternative feedstuffs had no negative effects on hematological and biochemical parameters of growing Awassi lambs.Tropical animal health and production · 2020Article
- Implications of low fiber levels in finishing lambs on performance, health, rumen, and carcass parameters.Tropical animal health and production · 2019Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effects of diet including different levels of olive cake were investigated on the fattening performance, blood parameters, certain slaughtering traits, and carcass quality of lambs. Thirty-six male lambs were used in the experiment. The lambs were randomly assigned to three groups with 12 lambs each. Groups included control, 12.5 and 25% olive cake (OC). The mixed feeds were offered ad libitum. All lambs were also allowed to consume alfalfa hay (83.8 g DM/animal/day). The experiment lasted for a period of 56 days. The effect of different levels of olive cake was not found different in fattening performance values of lambs in 0-56 days (P > 0.05). Carcass weight, pH, and yield were not different (P > 0.05). While the values of color parameters, cooking loss, tenderness, and ether extract level of longissimus dorsi muscle (MLD) was not found different (P > 0.05), it was determined that the levels of olive cake increased the water-holding capacity of meat (P < 0.05). Furthermore, although the levels of olive cake were shown to decrease total n-3 and total saturated fatty acids (Σ SFA), they also increased total n-6, n-6/n-3 ratio, total monounsaturated fatty acids (Σ MUFA), and total polyunsaturated fatty acids (Σ PUFA) were not different (P > 0.05).
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Registered trials
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