Growth performance and carcass characteristics of Awassi lambs and Shami goat kids fed yeast culture in their finishing diet

Two experiments were completed to examine effects of inclusion of a yeast culture (YC) to a diet based on barley grain and wheat straw on digestibility, growth and meat traits of Awassi lambs and Shami goat kids. Experiment 1 studied effects of YC on apparent digestibility of dry matter (DM), organi...

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Bibliographic Details
Published in:Animal feed science and technology 2008-04, Vol.142 (1), p.33-43
Main Authors: Titi, H.H., Dmour, R.O., Abdullah, A.Y.
Format: Article
Language:English
Subjects:
animal feeding
animal growth
Awassi
Biological and medical sciences
Carcass
carcass characteristics
carcass composition
dietary supplements
Digestibility
Feed and pet food industries
feed conversion
feed intake
finishing
Food industries
Fundamental and applied biological sciences. Psychology
goat breeds
goat meat
goats
Growth performance
Hordeum vulgare
Kids
lamb feeding
lamb meat
Lambs
livestock production
liveweight gain
Meat and meat product industries
meat composition
meat quality
nitrogen balance
ruminant nutrition
Shami (goat breed)
species differences
Triticum aestivum
Yeast
yeast culture
yeasts
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Summary:Two experiments were completed to examine effects of inclusion of a yeast culture (YC) to a diet based on barley grain and wheat straw on digestibility, growth and meat traits of Awassi lambs and Shami goat kids. Experiment 1 studied effects of YC on apparent digestibility of dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and N balance in sheep, while experiment 2 studied effects on growth performance and carcass composition of lambs and kids. The same diet was used in both experiments and the YC was added to the diet of treated groups at the level of 12.6 kg YC/tonne of diet. Addition of YC had no effect on apparent digestibility of DM, CP and NDF, but it increased (P
ISSN:0377-8401
1873-2216
DOI:10.1016/j.anifeedsci.2007.06.034