Heredia A, Ruiz-Gutierrez V, Felizón B, Guillén R, Jiménez A, Fernández-Bolaños J
Instituto de la Grasa y sus Derivados (CSIC), Sevilla, Spain.
Nahrung. 1993;37(3):226-33. doi: 10.1002/food.19930370306.
The apparent digestibility of the main components of the olive (Olea europaea arolensis) has been studied using young Wistar rats. An appreciable digestibility of fibre was found (of the order of 31% Neutral Detergent Fibre) and a high digestibility of fats (higher than 60%) and sugars (100% of glucose and 76% of fructose). Some 41% of the protein was digested, a relatively low value when compared with other products. If the diet is previously desalted, the digestibility of the components diminishes. There are significant differences in the digestibility of dry matter, fibre, cellulose and lignin, but not in proteins and fat.
