Phenolic compounds as limiting factor of olive cake in ruminants

The objective of this work was to evaluate for ruminants the incidence of the phenolic compounds of the olive cake oil its own digestibility (measured it? vitro by attack with the cellulase) and oil the in vitro degradation of the cellulose (filter paper) by the cellulase in presence or not of PFG6000. The results obtained show that the olive residue contains various phenolic compounds: soluble polyphenols in methanol-water anti acetone-water, polyphenols attached to the cell walls, flavonoides 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 city matter of the olive cake is not modified (p>0, 05) by the presence of the enzyme in the medium of incubation. After extraction of the latter, the solid residue obtained is characterized by an enzymatic digestibility even lower (P<0,05). The treatment of these same residues by soda improves significantly (P>0,05) the digestibility of the olive cake. The extracts with methanol-water and acetone-water inhibit the degradation of the cellulose (filter paper) measured by the production of glucose. This inhibition varies according to the amount and nature of the extract used. By reducing this inhibiting effect, the PEG6000 confirms the unfavorable effect of the phenolic compounds of the olive cake and their implication in its nutritive low value.