Effect of Urea on Food Compound Digestion Coefficient, Properties of Rumen Fluid and Some Biochemical of Blood in Awassi Lambs
DOI:
https://doi.org/10.56286/djr4c415Keywords:
Awassi lambs, urea, Dry matter, protozoa, globulin.Abstract
This study was conducted in the sheep field of the Agricultural Technical College in Mosul to find out the effect of adding Urea to the concentrated diet with four levels (0.5, 1.0, 1.5, 2.0)% on the digestibility coefficient of food compounds characteristics of rumen fluid, weights of lambs and some blood characteristics. Four Awassi lambs with an average weight of 33 kg, an average age 4-6 months were used in the experiment. The experiment was carried out using (4x4) Latin Square Design in four periods of 20 days each.
The results showed significant differences in the digestibility coefficient of dry matter, protein and fiber, while no significant differences appeared in the digestibility coefficient of organic matter and ether extract. The results also showed that there were no significant differences in pH, ammonia Concentration and numbers of protozoa in rumen fluid before feeding, while significant differences appeared in pit, ammonia concentration and protozoa numbers in the rumen fluid after feeding, also in the preparation of bacteria before and after feeding. There were also significant differences in the average final weight (Kg), total weight gain (kg) and daily. weight gain (gm). In blood characteristics, no significant differences appeared in the Concentration of total protein, albumin, globulin, creatinine, cholesterol and triglycerides, while significant differences appeared in the concentration of urea and enzymes ALT and AST.
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