Evaluation of Olive Cake from Different Oil Extraction Methods: Chemical Composition and In Vitro Digestibility for Ruminant Nutrition

This study carried out on four varieties of olive fruit: Zaity, Sorani, Kaesi and Geltty.  Chemical   analysis was done on fruit ingredients (mesocarp, endocarp and kernel) for every variety. Digestibility index of dry matter and organic matter were determined In Vitro method. The same procedures were applied also on olive cake produced from traditional pistons, new centrifuge, and extraction by organic solvents methods. The results showed that the chemical compositions of Olive cake differ according to the difference methods of Olive constricting's. Fibers percentage was generally high in Olive cakes. The digestibility of dry matter and organic matter was low. However, there is a significant difference (P < 0.05) among kinds of Olive cakes. The chemical composition of Olive fruit had clear differences. The nutritional ingredients after extraction were existed in Olive cakes.  The high percentage of fibers had negative effect on digestibility of dry matter and organic matter and correlation coefficient between them was negative with high significant (P < 0.01). The oil was concentrated in Mesocarp. Digestibility of dry matter and organic matter were better after constriction in when compared with other fruit ingredients. The chemical composition of Endocarp showed its useable in wood manufactures.