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Pakistan Journal of Biological Sciences
  Year: 2008 | Volume: 11 | Issue: 2 | Page No.: 294-297
DOI: 10.3923/pjbs.2008.294.297
Effects of Dried and Ensiled Apple Pomace from Puree Making on Performance of Finishing Lambs
G. Taasoli and F. Kafilzadeh

Abstract:
This experiment was conducted to study the effect of ensiled and dried Apple Pomace (AP) obtained from puree making on finishing performance of lambs. Digestibilities of both ensiled and dried AP were determined using 4 mature sheep. In finishing experiment, 18 Sanjabi male lambs were used (9 per treatment) in a 120 day finishing experiment which was divided into two periods (60 day each). In the first period the ensiled AP and in the second period the dried AP were fed in an iso caloric, iso nitrogenous total mix ration. The Dry Matter (DM), crude protein and neutral detergent fiber of ensiled and dried AP were 247.1, 63.85, 386.4 g kg-1 DM and 888.4, 51.2, 385.6 g kg-1 DM, respectively. No significant difference was observed in the apparent digestibility of ensiled and dried AP. The apparent DM digestibilities of ensiled and dried AP were 704.3 and 668.2 g kg-1 DM, respectively. Feeding ensiled AP significantly increased Dry Matter Intake (0.938 vs. 0.803 kg day-1), Average Daily Gain (ADG) (199.8 vs. 155.56 g) and Feed Conversion Ratio (FCR) (4.69 vs. 5.16). Use of dried AP had no significant effect on DMI (1.030 vs. 0.932 kg day-1) but significantly improved the ADG (192.3 vs. 123.82 g) and FCR (5.36 vs. 7.52). Apple pomace increased carcass dressing percentage but had no effect on the percentage of different cuts. Results of this study suggest that AP, in both ensiled and dried forms, can improve the performance of finishing lambs.
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How to cite this article:

G. Taasoli and F. Kafilzadeh, 2008. Effects of Dried and Ensiled Apple Pomace from Puree Making on Performance of Finishing Lambs. Pakistan Journal of Biological Sciences, 11: 294-297.

DOI: 10.3923/pjbs.2008.294.297

URL: https://scialert.net/abstract/?doi=pjbs.2008.294.297

 
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