In olive cultivation and processing, there are several by-products: olive pomace with different moisture content, olive leaves and vegetation water and olive stones. Olive and olive oil production generate large amounts of waste biomass. The project will prepare all necessary for sustainable management of olive by-products. Olive leaves and olive pomace do not have a high nutritional and feed value, but they can still be useful sources of energy and nutrients. In addition, they are a source of plant secondary metabolites. For use of the of antioxidant effects of phenolic compounds in animal nutrition, precise knowledge of their content is required. For the effective use of olive leaves and olive pomace, we must first know their nutritional value. We will carry out an in vitro study of the nutritional value of the leaves and olive pomace for ruminants and carry out the measurements of digestibility and metabolic processes of energy and nutrients for pigs and poultry. The possibility of using olive leaves in nutritional purposes, as additives to certain foods. We will try to stabilize (encapsulation) extracts from olive leaves for possible use in the pharmaceutical industry. Comprehensive guidelines will be prepared.
B.04 Guest lecture
COBISS.SI-ID: 4146568