UTILIZATION OF ALLZYME SSF TO IMPROVE THE NUTRITIVE VALUE OF OLIVE CAKE IN SHEEP | ||
| Egyptian Journal of Nutrition and Feeds | ||
| Article 4, Volume 20, Issue 3, December 2017, Pages 379-386 PDF (571.49 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejnf.2017.75222 | ||
| Author | ||
| Ahlam R. Abdou | ||
| Animal Nutrition Department, Desert Research Center, Mataria, Cairo, Egypt. | ||
| Abstract | ||
| The objective of the current work was to study the effect of adding different level of allzyme SSF to olive cake based diet of sheep on the intake, digestibility and nutritive value. Twenty four Barki rams (average 40.0 ± 2.11 kg live body weight) at 2-3 years old were used in the experiment. Animals were randomly allocated to four groups (6 animal/group) in separate pens and offered the experimental diets . All animals were fed concentrate feed mixture (CFM) consists of 90 % olive cake, 7% molasses, 1% sodium chloride, 1.5 % Limestone, 0.5 % mineral. During this trial the experimental diets were offered at (85% CFM and 15% Barseem hay) .in which olive cake were treated with 0.5, 1.0 and 1.5% of the allzyme SSF in the diet, respectively, for D2, D3, and D4 groups in comparison with the control (D1, without enzyme addition). The results indicated that treating olive cake with allzyme SSF decreased its fiber content. Animals in D3 and D4 groups contained relatively similar content of dry matter (DM), crude protein (CP), fiber fractions and condensed tannins. The results indicated that palatability of olive cake was improved with allzyme SSF addition. The apparent digestibility of all nutrients were higher in D3 and D4 than that in D2 and the control group (D1). The highest TDN and DCP intakes were reported for sheep in D3 and D4 followed by D2 and then D1. Results showed that TDN and DCP values were increased with increasing the level of enzyme in the diets. The concentration of ruminal pH was decreased , while that of ammonia and volatile fatty acids were increased gradually from zero to 4 hours post feeding. No significant differences were found in serum total protein, albumin and globulin concentrations among sheep in the four treated groups. Blood concentrations of creatinine, glutamic pyruvic transaminase (GPT) and glutamic oxalacetic (GOT) were not affected significantly by Allzyme SSF addition. It could be concluded that using Allyzme SSF supplementation at levels 1.0 and 1.5% in sheep diets tended to improve the digestibility and the nutritive values of sheep diet. | ||
| Keywords | ||
| olive cake; digestibility; nutritive value; allyzme SSF; blood metabolities | ||
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