Phenolic compounds as limiting factor of olive cake in ruminants.

摘要

The objective of this work was to evaluate the incidence of the phenolic compounds in and the digestibility of olive cake (measured in vitro by cellulase action) and on the in vitro degradation of the cellulose (filter paper) by the cellulase in presence or not of PEG6000. It was shown that the olive residue contains various phenolic compounds: soluble polyphenols in methanol-water and acetone-water, polyphenols attached to the cell walls, flavonoids and tannins (hydrolysable and condensed). These secondary metabolites have the property to bind to cellulose and with proteins and in addition two thirds of the proportioned total compounds are localized binding to the cell walls. The enzymatic solubility of the dry matter of the olive cake was not affected (P