Polygenic Olive by-products to Silage production by Anaerobic Digestion: a new alternative of sustainable agriculture security and socio-economic advantage impact

Olive by-products consisting of 40 % wood pruning and leaves, 40 % Olive pomace and 20 % OMW were ground and combined with preserving them by anaerobic fermentation (wet silage) for 4 months. The pH and total nitrogen/dry matter silage sample were 5.46 and 45 mg/g, respectively; the values comply with standards norms. After the silage process, a decreasing of phenol compound concentration of 67.85% was revealed and among 37 fatty acids compounds were identified with a valuable richness in mineralnutrients. The silage was devoid of total coliforms and fecal coliforms and yeast number doesn't exceed 489.95104 by gram of the silage. Correlation studies were done between the Silage and silage by-products parameters to evaluate the fermentation silage process. They showed different significant trends. A social-economic challenge was studied and discussed. Compared to that of using barley, the cost was 3 times less, with better quality for silage.

Abstract licence: CC BY-SA

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