تأثير مستوى البروتين في العليقة على بعض الصفات ألدموية و البيوكيميائية و التقييم الحسي في لحوم الأغنام العواسية- المحلي Eruca sativa Mill

الملخص EN

This experiment was conducted to compare three levels of dietary protein (12.38,13.73 and 15.07%) to feed three groups of Awassi lambs that included six lambs for each group in order to find the best level of protein in diets.These lambs were fed on three diets fattening which were different in the level of crude protein,but is similar in the level of metabolization energy for period 105 days.These lambs were fed ad libitum on diets containing three protein levels (12.38, 13.73 and 15.07%).The statistical analysis results of this experiment appeared that there were significant effects (P≤0.05) of protein level on red blood cells count and packed cell volume,and another beside that there were high significantly differences (P≤0.01) on white blood cells count,hemoglobin level,concentrations of total serum protein,globulin and triglycerides among three treatments.Also the statistical analysis observed that there were a significantly differences (P≤0.05) on flavor and acceptability traits and another beside the statistical analysis indicated that there were high significantly differences (P≤0.01) on meat quality traits that inclusion texture, tenderness and juiceness.

We conclude from this study that the diet of high protein level (15.07%) showed significant improvement in most of the traits and biochemical blood and sensory evaluation of meat lambs when compared to the other protein levels (12.38,13.73%) in diets.