- Type of paper
: Paper in journal
Title: OLIVE CAKE IN FATTENING CHICKENS
- Authors:
- Rupić, Vlatko (41821)
- Huskić, Lina
- Vranešić, N.
- Mužic, Stjepan (32933)
- Božac, Romano (4943)
- Stipić, Nikola (44914)
- Vešnik, Ferdinand (51971)
Journal: Krmiva
Number: 5
ISSN: 0023-4850
Volume: 34
Year: 1992
Pages: from 175 to 184
Number of references: 18
Language: hrvatski
Summary: A possible use of various quantities of dried olive cake
infeeding fattening chickens up to 50 days was investigated. Driedolive
cake was obtained is from the classical promethod of makingolive
oil(crushing). A total of 119 male chicks from the broilerbreeding farm
JATA in Domžale, divided into three groups, twotest groups of 40 birds
each, and a control group of 39 birds,were included in the trial. All, the
chickens up to the age of 30days were fed on the starter, after that the
finisher fodder mix.The controis were fed on a commercial fodder mix, the
first testgroup (P1) a mix with 5% of olive cake, the second test group(P2)
a mix with 10% of olive cake. Throughout the testing periodthe chickens of
both test groups were lighter and achieved poorerweight gains than the
controls, their feed consumption wasinsignificantly lower than of the
controls. The feed conversionrate was equal in the chickens of all groups.
Different quantities of olive cake in the feed did not affect thenumber and
MCV of erythrocytes, the concentration of hemoglobin,the size of
hematocrit, the concentration of the totalcholesterol in blood plasma. The
starter fodder mix with olivecake did not inafect the concentration of the
total proteins ofblood plasma, while in the period of fattening with the
finischermix a significant desrease of the concentration of blood
plasmaproteins was registered. In both groups of chicks fed on startermix
with 10% of olive cake the total fat in blood decrease whilein those fed on
finisher with the same additive the concentrationof the total fat in blood
plasma was higher than in the controlgroup. Different quantitaties of olive
cake in the starter didnot affect the plasma triglycerides, while the
finischer micaffected significantly those triglycerides. The results
ofinvestigations prove that olive cake in general can be used infattening
chickens, though poorer weight gains in test groupsmake furter
investigation necessary.
- Type of paper
: Paper in proceedings
Title: TECHNOLOGICAL VALUE OF CRUDE CAKE FROM ISTRA REGION IN
CROATIA
- Authors:
- Vešnik, Ferdinand (51971)
- Rupić, Vlatko (41821)
- Černy, Tajana (7193)
- Editors
- Katić, Zvonko
Proceedings title: "ZRNKO 93"
Language: hrvatski
Place: Stubičke toplice, Hrvatska
Year: 1993
Pages: from 154 to 163
Meeting: "Zrnko 93" IX Međunarodno savjetovanje tehnologa sušenja i skladištenja
Held: from 02/28/93
Summary: Investigation technological characteristic of crude olive
cake,were carried out. Data are given for crude olive cacke, obtain bytwo
different procedures (pressure and centrifugation) extractionof oil from
the whoule olive fruit in factories in Istra-Croatia.Following analysis was
done: Total solids, Mean flesh and stonespercentage in crude cakes,
Physical composition (Water, mesocarp,epicarp), Chemical composition
(Proteins, Fat, NNM, Ashes Fibers,Calcium and Phosphorus), Cubic metre
weight specific gravity,angle of heap.
Keywords: wheat, radioactivity, strontium, caesium
- Type of paper
: Paper in proceedings
Title: OLIVE CAKE AS ANIMAL FEED COMPONENTS
- Authors:
- Vešnik, Ferdinand (51971)
- Rupić, Vlatko (41821)
- Černy, Tajana (7193)
Proceedings title: Zbornik X MEĐUNARODNO SAVJETOVANJE TEHNOLOGA SUŠENJA I SKLADIŠTENJA
Language: hrvatski
Place: Stubičke toplice, Hrvatska
Year: 1994
Pages: from 200 to 207
Meeting: "ZRNKO 94" x MEĐUNARODNO SAVJETOVANJE SUŠENJA I SKLADIŠTENJA
Held: from 01/18/94 to 01/21/94
Summary: Physical and chemical composition od native olive cake,
exstracted fruit meat and shells of kernel was analized and the results are
explained.
Keywords: olive fruit, olive cake, animal feed, physical and chemical components
