Table 2.
Chemical and acidic composition of the dried olive cake used in the trial.
| Dried Olive Cake | |
|---|---|
| Chemical composition | (g/kg as fed) |
| Moisture | 43.9 |
| Crude protein | 86.3 |
| Ether extract | 303.4 |
| Neutral detergent fiber | 493.7 |
| Acid detergent fiber | 393.9 |
| Acid detergent lignin | 230.6 |
| Ash | 40.9 |
| Starch | 14.8 |
| Fatty acids | (g/100 g of FAME) # |
| C14:0 | 1.76 |
| C16:0 | 14.43 |
| C18:0 | 3.52 |
| C18:1 | 67.18 |
| C18:2 | 8.39 |
| C18:3 | 0.52 |
# Concentration of fatty acid is expressed as g/100 g, considering 100 g the sum of the areas of all fatty acid methyl esters (FAME) identified. C14:0 = Myristic acid. C16:0 = Palmitic acid. C18:0 = Stearic acid. C18:1 = Oleic acid. C18:2 = Linoleic acid. C18:3 = α-Linolenic acid.