تأثير إضافة مستويات مختلفة من الحبة السوداء (Nigella Sativa)‎ و إكليل الجبل (Rosmarinus Officinalis)‎ في بعض صفات اللحوم للحملان العواسية

Abstract EN

This experiment was included four treatments its T1 (control) which were fed on basal diet only, T2 (2.5 gm of Black seed + 2.5 gm of Rosemary / kg concentrate diet), T3 (3.75 gm of Black seed + 3.75 gm of Rosemary / kg concentrate diet) and T4 (5 gm of Black seed + 5 gm of Rosemary / kg concentrate diet).

Twelve Awassi Lambs were used in this experiment with an average age of 8–9 months and an average weight of 38 ± 0.5 kg, randomly divided into four equal groups of three Lambs in each.

The results showed a significant superiority (p<0.05) of T3 over T1 in the rate of weight the muscle Semimembranosus (Sm) and significantly increased (p<0.05) T2 and T3 in the average weight of muscles Smitendinosus (St) and Psoas minor (Pmin) compared with T1 and significantly improved (p<0.05) T2 on T1 in the area of muscle Longissimus dorsi (Ld).

It was also found that there a significant superiority (p<0.05) in the percentage of meat for T3 compared to T1 and T4, while T1 and T4 showed a significant superiority (p<0.05) in the percentage of fat in the Rack compared to T3 and through this shows the importance of Black seed and Rosemary in improving some characteristics of Awassi Lambs meat.