Angiology: Open Access
Open Access

Department of Agricultural Sciences and Natural Resources, University of Khuzestan, Khuzestan, Iran

Publications

• Research Article   
  Dietary Supplementation of Olive Pomace in Lactating Buffaloes: Effects on Milk and Yogurt Composition and Fatty Acid Profile toward Heart Health
  Author(s): Tahereh Mohammadabadi*, Siamak Amindavar and Morteza Chaji
  
  Olive Pomace (OP) is a residue of the oil extraction of olive fruit, which can be used in animal feed as one of the cheap and nutritious residues. This study was conducted to investigate the effect of olive pomace in three levels of OP0, OP7.5 and OP15 on milk and yogurt composition and milk fatty acid profile of dairy buffalo. Fifteen lactating buffaloes have been used with an average age of 4 ± 1 years and an average weight of 570 ± 40 kg and two parities (second parturition). Treatments of 0%, 7.5%, and 15% olive pomace substituted with wheat flour, which was fed two times for 45 days in a completely randomized design. At the end of the week, milk from each animal (mix of morning and evening milk) was used to test milk composition and microbial load. At the end of the experiment, the fatty acids profile of milk and yogurt composition of all buffaloes were measured. Mi.. View More»
  DOI: 10.35841/2329-9495.25.13.539

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