Using different levels of dried bakery waste in the fattening rations of Awassi lambs


In order to reach the best level of addition of dried bakery waste as an alternative to Barley in feedingof Awassi lambs and their impact on performance and growth of Awassi lambs. This experiment wasconducted on 18 Awassi lambs (9 Males and 9 Females) with aged between 6-7 months and at (30.72± 0.20 Kg for male and 24.44 ± 0.15 Kg for Female) respectively.The lambs was distributed randomly into three groups (3 lambs male × 3 lambs Female group-1). Thelambs groups were feeding 90 days on three diets equal in protein and energy, then the dried bakerywaste was used as a source of energy instead of Barley with a percentage of ( 5, 7.5 and 15%) infattening of Awassi lambs for 90 days.Results showed a noticeable improvement in the daily protein consumption, feed and feed conversionfor both sexes, as the proportion of dried bakery waste increased in the fattening rations of Awassilambs. for the economic feasibility of fattening Awassi lambs, results showed a reduction in the totalfeed cost for fattening male lambs,as the proportion of dried bakery waste increased in the fattening ofAwassi lambs.Also results showed a significant (P≤0.05) differences between the 1st and 2nd treatment as comparedto 3rd treatment in the final weight, average of daily and total weight gains in the feeding of ewe lambs.While there were no significant differences among the three treatments in the above mentioned traitsin the fattening of male lambs. According to some blood parameters, results showed a significant(P≤0.05) differences in the triglycerides concentration and albumine in the treatment groups ascompared to control group. In conclusion, results of the study showed that dried bakery waste could beused as an alternative source instead of grains in feeding male and female of Awassi lams at 15% ofthe fattening ration without any side effect. In addition results of the experiment showed progressiveimproved in the lambs performance of the 3rd group (15% dried bakery waste) as compared with the 1stand 2nd treatments 0 and 7.5% of dried bakery waste.