IMPROVING UTILIZATION OF OLIVE CAKE SILAGE BY TREATING WITH FIBROLYTIC ENZYMES ON DIGESTIBILITY AND GAS PRODUCTION IN THE RUMEN

UTILIZATION OF OLIVE CAKE BY-PRODUCT FOR IMPROVEMENT OF SHELF LIFE AND QUALITY OF CHICKEN MEAT

USING OF SPENT CEREALS STRAW WITH OLIVE CAKE AND SPENT CEREALS STRAW WITH TOMATO POMACE ON FATTENING AWASSI LAMBS

IMROVING NUTRITIVE VALUE OF OLIVE TREES BY-PRODUCTS BY BIOLOGICAL AND CHEMICAL TREATMENTSAND ITS EFFECT ON SHEEP PERFORMANCE

UTILIZATION OF FIBEROLYTIC ENZYMES FOR IMPROVING DIGESTIBILITY IN ASSAF LAMBS FEED

NUTRITIONAL EVALUATION OF TREATED JOJOBA MEAL BY ASPERGILLUS ORYZAE AS SHEEP FEED

EFFECT OF SOME CHEMICAL AND BIOLOGICAL TREATMENTS ON THE CHEMICAL COMPOSITION, CELL WALL CONSTITUENTS AND IN SITU DEGRADABILITY OF OLIVE CAKE NUTRIENTS

UTILIZATION OF SOME ENSILED AGRICULTURE AND AGRO-INDUSTRIAL BY-PRODUCTS AS ROUGHAGE SOURCES IN RATIONS FOR LACTATING EWE

NUTRITIONAL VALUE OF SUGAR BEET PULP AND OLIVE CAKE TREATED BY USING MONISM BIOLOGICAL TREATMENT AND ITS EFFECT ON SHEEP FEEDING

OLIVE CAKE SILAGE AS ALTERNATIVE ROUGHAGE FOR RUMINANT: EFFECT ON RUMEN DEGRADABILITY AND IN-VITRO GAS PRODUCTION