Substituting Bakery By-Products for Corn Grains and Wheat Bran in Growing Lambs Rations increases Growth Rate with no Adverse Effect
Substituting Bakery By-Products for Corn Grains and Wheat Bran in Growing Lambs Rations increases Growth Rate with no Adverse Effect
Adel Eid Mohamed Mahmoud*
ABSTRACT
The objective of the study was to evaluate the effects of bakery by-products BBP inclusion (0; 30 and 60% DM basis) to replace yellow corn and wheat bran in the concentrate feed mixtures on digestibility, blood and ruminal parameters, growth performance, meat analysis and feed intake of growing lambs. Fifty one Barki lambs with body weight of 30±0.57 kg; in three groups (17 animals, each). Experimental rations were composed of concentrate and clover hay in a 60:40 concentrate: roughage ratio.There was no effect of bakery by-products inclusion on nutrients digestibility and nutritive values except digestion coefficients of crude protein and digestible crude protein. Ruminal pH values and ammonia nitrogen concentrations did not show any significant differences among groups.No significant differences were observed in meat chemical analysis of slaughtered animals among different groups. Animals fed BBP recorded insignificant increase in growth rate by 9 g daily with improvement in feeding cost by 10%.Bakery waste can replace corn grains and wheat bran in concentrate feed mixtures up to 60 % in growing lambs rations without any adverse effects on animal’s performance with increasing growth rate.
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