Effect of Using Azolla as A protein Source on Cuts and Carcass Characteristics of Awassi Lambs

Abstract

This study was conducted in the animal field of the College of Veterinary Medicine - Tikrit University, for the period from 13-10-2021 to 12-1-2022 preceded by a preliminary period of 10 days, where 15 Awassi lambs were used, ages ranged between 5-6 months, with a starting weight of 20. 13 ± 0.56 kg The lambs were randomly distributed to three treatments (T1) A ration free of azolla plants (T2) Replacement of 3% of wheat bran with azolla from the dry matter of the ration (T3) Replacement of 5% of wheat bran with azolla of the dry matter of the ration. The results in this study indicated the following: 1- Significant differences were found between the treatments in some results where the second and third treatments were significant over the first treatment in carcass characteristics for the traits (empty body weight, hot carcass weight and cold carcass weight), slaughtering residues, where the second and third treatments were significant over the first treatment in carcass traits for the traits (Empty body weight, hot carcass weight and cold carcass weight), the results of chemical analysis of the carcass, where the third treatment outperformed the first and second treatments with a difference of (3.607 and 5.177) % for the first and second treatments, respectively, in moisture content. Also, the second treatment outperformed the first and third treatments with a difference of (1.57 and 5.177)% for the first and third treatments, respectively, in the percentage of dry matter, and the second treatment exceeded the first and third treatments with a difference of (1.563 and 2.603)% for the first and third treatments, respectively, in the percentage of protein. There were also arithmetic differences, where the second treatment outperformed in the percentage of weight of the main pieces (thigh, shoulder) compared to the rest of the treatments. The first treatment gave the highest percentage of weight for the ribs and cotton compared to the rest of the treatments. 2- There were no significant differences for each of the secondary cuts of the carcass (chest, flank and ulna), as well as the neck and buttocks, the area of the ocular muscle and the thickness of the fat layer, slaughter residues (head, limbs, skin, heart, heart fat, liver, lungs and trachea, full rumen, Full intestine, belly fat and digestive system contents), physical separation of the proportions (meat, fat and bone) of the ribs, (grooming ratio based on hot carcass weight, dressing ratio based on cold carcass weight and carcass weight loss percentage), chemical analysis results (ratio fat, ash and carbohydrates).