Altiero V, Moio L, Addeo F. 1989. Estimate of mozzarella yield based on the fat and protein content of buffalo milk. Sci. Tec. Latt-Casearia 40:425–433.
AOAC. 1995. Official methods of analysis. 16th ednAssociation of Official Analytical Chemists; Washington DC:
ASPA. 1995. Method of milk analysis of the main zootechnical species. Università degli Studi di Perugia; Italy:
Baldioli M, Servili M, Perretti G, Montedoro G. 1996. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J Am Oil Chem Soc 73:1589–1593.
Bartocci S, Terramoccia S, Tripaldi C. 2006. The utilization of a high level energy/protein diet for lactating Mediterranean buffaloes: intake capacity and effects on quanti-qualitative milk parameters. Livest Sci 99:211–219.
Bartocci S, Tripaldi C, Terramoccia S. 2002. Characteristic of foodstuffs and diet, and quanti-qualitative milk parameters of Mediterranean buffaloes bred in Italy using the intensive system. An estimate of the nutritional requirements of buffalo herds lactating or dry. Livest Prod Sci 77:45–58.
Borghese A, Mazzi M. 2005. Buffalo population and strategies in the world. In Buffalo Production and Research, ednFAO, Rome: p. 1–39.
Campanile G, De Filippo C, Di Palo R, Taccone W, Zicarelli L. 1998. Influence of dietary protein on urea levels in blood and milk of buffalo cows. Livest Prod Sci 55:135–143.
Chilliard Y, Ferlay A. 2004. Dietary lipids and forages interactions on cow and goat milk fatty acid composition and sensory properties. Reprod Nutr Dev 44:467–492.
Chiofalo B, Liotta L, Chiofalo V, Zumbo A. 2002. Olive cake for ewe feeding: effect on the milk acid composition. In : Proceeding of the 15th National Congress of S.I.P.A.O.C.; Cagliari Italy. p. 136–137.
Chiofalo B, Liotta L, Zumbo A, Chiofalo V. 2004. Administration of olive cake for ewe feeding: Effect on milk yield and composition. Small Rum Res 55:169–176.
Commission Regulation (EC) No 1989/2003 of 6 November 2003 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis.
Covas MI. 2008. Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage. Inflammopharmacology 16:216–221.
EFSA. 2011. Panel on dietetic products, nutrition and allergies (NDA). Polyphenols in olive related health claims. EFSA J 9:2033
Fenaille F, Mottier P, Turesky RJ, Ali S, Guy PA. 2001. Comparison of analytical techniques to quantify malondialdehyde in milk powders. J Chromatogr 921:237–245.
Goering HK, Van Soest PJ. 1970. Forage fibre analysis (apparatus, reagents, procedures and some applications). ARS USDA Agriculture Hand Book N° 379Washington DC:
Gramza-Michalowska A, Korczak J, Regula J. 2007. Use of plant extracts in summer and winter season butter oxidative stability improvement. Asia Pac J Clin Nutr 16:85–88.
Hadjipanayjotou M. 1999. Feeding ensiled crude olive cake to lactating Chios ewes, Damascus goats and Friesan cows. Livest Prod Sci 59:61–66.
Havemose MS, Weisbjerg MR, Bredie WLP, Nielsen JH. 2004. Influence of feeding different types of roughage on the oxidative stability of milk. Int Dairy J 14:563–570.
INRA. 1998. Alimentation des bovines, ovins et caprins. INRA Publ.; Paris, France:
Lock A, Garnsworthy PC. 2003. Seasonal variation in milk conjugated linoleic acid and 9-desaturase in dairy cows. Livest Prod Sci 79:47–59.
Malossini F, Verna M, Settineri D. 1983. Valore nutritivo di alimenti diversi espressi in UF tradizionali e secondo i nuovi sistemi energetici. Seminario ASPA, la stima del valore nutritivo degli alimenti, metodi classici e concezioni moderne. Roma 20-21/9/1983.
Martin-Garcia AI, Moumen A, Yañez-Ruiz PR, Molina-Alcaide E. 2003. Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves. Anim Feed Sci Technol 107:61–74.
Mirò-Casas E, Farré AM, Covas MI. 2001. Capillary gas chromatography-mass spectrometry quantitative determination of hydroxytyrosol and tyrosol in human urine after olive oil intake. Anal Biochem 294:63–72.
Molina-Alcaide E, Yañez-Ruiz PR. 2008. Potential use of olive by products in ruminant feeding: A review. Anim Feed Sci Technol 147:247–264.
Mosley E, Powell GL, Riley MB, Jenkins TC. 2002. Microbial biohydrogenation of oleic acid to
trans isomers
in vitro. J Lipid Res 43:290–296.
Nefzaoui A, Vanbelle M. 1986. Effects of feeding alkali-treated olive cake on intake, digestibility and rumen liquor parameters. Anim Feed Sci Technol 14:139–149.
Owen RW, Mier WA, Giacosa A. 2000. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, secoiridoids, lignans and squalene. Food Chem Toxicol 38:647–659.
Pazos M, Gonzalez MJ, Gallardo JM, Torres JL, Medina I. 2005. Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during forzen storage. Eur Food Res Technol 220:514–519.
Pauselli M, Servili M, Esposto S, Gervasi G, Mourvaki E, Taticchi A, Urbani S, Selvaggini R, Concezzi L, Montedoro G. 2007. Effect of destoned olive cake as animal feed on ewe milk quality. Proc Int Conf. “New technologies for the treatment and valorization of agro by-products”, ISRIM, Terni, 3–5 Oct. 2007.
Pedrielli P, Skibsted L. 2002. Antioxidant synergy and regeneration effect of Quercetin, (-)-Epicatechin, and (+)-Catechin on a-Tocopherol in homogeneous solutions of peroxidating methyl linoleate. J Agric Food Chem 50:7138–7144.
Puppo S, Bartocci S, Terramoccia S, Grandoni F, Amici A. 2002. Rumen microbial counts, and
in vivo digestibility in buffaloes and cattle given different diets. Anim Sci 72:323–329.
Risvik E, Popper R, Rogers R. 1989. Expert systems and their application in sensory evaluation. Food Qual Prefer 1:183–184.
Sadeghi H, Yansari AT, Ansari-Pirsarai Z. 2009. Effects of different olive cake by products on dry matter intake, nutrient digestibility and performance of Zel sheep. Int J Agric Biol 11:39–43.
Saija A, Trombetta D, Tomaino A, Lo Cascio R, Princi P, Uccella N, Bonina F, Castelli F. 1998.
In vitro evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol. Int J Pharm 166:123–133.
SAS (Statistical Analysis System Institute). 2001. SAS User’s Guide Statistics. SAS Institute Inc.; Cary, NC:
Schamberger GP, Labuza TP. 2007. Effect of green tea flavonoids on Maillard browing in UHT milk. LWT - Food Sci Technol 40:1410–1417.
Selner DR, Schultz LH. 1980. Effects of feeding oleic acid or hydrogenated vegetable oils to lactating cows. J Dairy Sci 63:1235–1241.
Servili M, Selvaggini R, Esposto S, Taticchi A, Montedoro G, Morozzi G. 2004. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr A 1054:113–127.
Servili M, Pauselli M, Dal Bosco A, Castellini C, Esposto S, Taticchi A, Urbani S, Mariucci F, Montedoro G. 2007. Sanse vergini promosse a integratori mangimistici. Olivo e Olio 7–8:42–47.
Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F, Selvaggini R, Montedoro G. 2009. Phenolic compounds in olive oil: antioxidant, health and sensory activities according to their chemical structure. Inflammopharmacology 17:76–84.
Servili M, Esposto S, Urbani S, Taticchi A, Petruccioli M. 2011. Utilizzazione dei reflui oleari. In Oleum, Ed agricole174
Tripaldi C, Palocci G, Miarelli M, Catta M, Orlandini S, Amatiste S, Di Bernardini R, Catillo G. 2010. Effects of mastitis on buffalo milk quality. Asian-Aust. J Anim Sci 23:1319–1324.
Ulbricht TLV, Southgate DAT. 1991. Coronary heart disease: seven dietary factors. The Lancet 338:985–992.
Vaccarino C, Tripodo MM, Salvo I, Laganà G, Verna M, Pace V, Bartocci S. 1987. Un nuovo processo per la valorizzazione delle sanse e delle acque di vegetazione. Nota 1, Pretrattamento delle sanse con Na2CO3. Riv Ital Sost Gras 64:535–539.
Van Soest PJ, Robertson JB, Lewis BA. 1991. Methods for dietary fiber, neutral detergent fiber and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci 74:3583–3597.
Vera R, Aguilar C, Lira R, Toro P, Barrales L, Peña I, Squella F, Pérez P, Quenaya J, Yutronic H, Briones I. 2009. Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation. Chil J Agric Res 69:548–559.
Waghorn GC, Shelton ID. 1997. Effect of condensed tannins in
Lotus corniculatus on nutritive value for sheep. J Agric Sci 128:365–372.
Wagner JJ, Lusby KS, Oltjen JW, Rakestraw J, Wetteman RP, Walters LE. 1988. Carcass composition in mature Hereford cows. Estimation an effect on daily metabolizable energy requierement during winter. J Anim Sci 66:603–612.
Weinberg ZG, Chen Y, Weinberg P. 2008. Ensiling olive cake without molassed for ruminant feeding. Bioresour Technol 99:1526–1529.
Weiss WP, Wyatt DJ. 2003. Effect of dietary fat and vitamin E on α-tocopherol in milk from dairy cows. J Dairy Sci 86:3582–3591.
Zannoni M, Annibaldi S. 1981. Standardization of the renneting ability of milk by Formagraph. Sci. Tecn. Latt-Casearia 32:79–94.
Zhu QY, Huang Y, Tdang D, Chen Z. 1999. Regeneration of a-tocopherol in human low-density lipoprotein by green tea catechin. J Agric Food Chem 47:2020–2025.