The product
Olive paste (pasta de aceituna) is the dried solid fraction left after olive oil is extracted from the fruit.
Typical analysis
Values are typical and indicative. Each lot is supplied with a certificate of analysis for formulation.
| Crude protein | ~8% |
|---|---|
| Crude fat | ~8% |
| NDF (neutral detergent fibre) | ~40–50% of dry matter |
| ADF (acid detergent fibre) | ~30–40% of dry matter |
| Lignin (ADL) | ~15–20% of dry matter |
| Ash | ~10% |
| Polyphenols | Present (hydroxytyrosol, tyrosol, oleuropein) |
What 10% adds to a diet
Nutrient contribution of 10% olive paste, using the typical analysis.
| Crude protein | +0.8 percentage points |
|---|---|
| Crude fat | +0.8 percentage points |
| NDF | +4 to +5 percentage points |
| ADF | +3 to +4 percentage points |
| Lignin | +1.5 to +2 percentage points |
Handling and storage
- Store dry, covered and cool, and use the oldest stock first.
- Mix evenly in meal feeds and check pellet quality when pelleting.
- Introduce gradually over 7–14 days.