Nutritive Value and Ruminal Degradation Characteristics of Olive Leaves as Pruning Residues in Antalya Province: An Assessment Using In Vitro Fermentation and In Situ Nylon Bag Techniques
Year: 2026
Type: article
Abstract: This study aimed to determine the nutritive value and ruminal fermentation characteristics of olive leaves collected after pruning from six districts of Antalya province (Aksu, Döşemealtı, Kaş, Kumluca, Elmalı and Gazipaşa). Leaf samples were oven-dried at 60 °C and ground through a 1 mm sieve. Dry matter (DM), crude protein (CP), ether extract (EE), crude fibre (CF), neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL) were determined by standard methods. Cumulative in vitro gas production was recorded at 3, 6, 12, 24 and 48 h with a semi-automated pressure transducer system, using rumen fluid from cannulated Holstein cows. In situ ruminal disappearance was measured by the polyester bag technique at 48 h in two cannulated cows. NDF, ADL and ash contents differed significantly among districts (p < .05). Cumulative gas volume increased with incubation time, and districts differed significantly at 6, 12 and 24 h (p < .05). At 48 h, in situ DM disappearance ranged from 52.02% (Kumluca) to 63.57% (Kaş) and NDF disappearance from 37.72% (Kumluca) to 51.10% (Kaş). Strong positive correlations were found between in vitro and in situ parameters (r = .782–.876; p < .01). Thus, gas production is closely related to ruminal degradation, and the nutritive value of olive leaves varies with geographical origin. Olive leaves have potential as a supplementary roughage for ruminants, but the optimum dietary inclusion level must be established in dose–response trials, and digestibility varies with geographical origin.
Institutions: Selçuk University, Burdur Mehmet Akif Ersoy Üniversitesi
Language: Turkish
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: diamond
Awards: G1321993874, G54060329
OpenAlex ID: W7225454045