Impact of using dried bread residue as substitution of energy source for cereals on milk production and its ingredients of Awassi ewes
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2020 - Volume 14 Issue 1, pp. 407-416
  • Published Online: 08 Mar 2020
  • Article Views: 45 | Article Download: 59
  • Open Access Full Text (PDF)
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Almahdawi MKK, Altalib AAT. Impact of using dried bread residue as substitution of energy source for cereals on milk production and its ingredients of Awassi ewes. Eurasia J Biosci. 2020;14(1), 407-416.

APA 6th edition
In-text citation: (Almahdawi & Altalib, 2020)
Reference: Almahdawi, M. K. K., & Altalib, A. A. T. (2020). Impact of using dried bread residue as substitution of energy source for cereals on milk production and its ingredients of Awassi ewes. Eurasian Journal of Biosciences, 14(1), 407-416.

Chicago
In-text citation: (Almahdawi and Altalib, 2020)
Reference: Almahdawi, Mozhir K. K., and Ali A. T. Altalib. "Impact of using dried bread residue as substitution of energy source for cereals on milk production and its ingredients of Awassi ewes". Eurasian Journal of Biosciences 2020 14 no. 1 (2020): 407-416.

Harvard
In-text citation: (Almahdawi and Altalib, 2020)
Reference: Almahdawi, M. K. K., and Altalib, A. A. T. (2020). Impact of using dried bread residue as substitution of energy source for cereals on milk production and its ingredients of Awassi ewes. Eurasian Journal of Biosciences, 14(1), pp. 407-416.

MLA
In-text citation: (Almahdawi and Altalib, 2020)
Reference: Almahdawi, Mozhir K. K. et al. "Impact of using dried bread residue as substitution of energy source for cereals on milk production and its ingredients of Awassi ewes". Eurasian Journal of Biosciences, vol. 14, no. 1, 2020, pp. 407-416.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Almahdawi MKK, Altalib AAT. Impact of using dried bread residue as substitution of energy source for cereals on milk production and its ingredients of Awassi ewes. Eurasia J Biosci. 2020;14(1):407-16.

Abstract

In order to know effects of dried bread residue used as partial substitution of energy source by barley grains in fodder of Awassi ewes on milk production and its ingredients and growth of lambs.Twenty Awassi ewes and their lambs were used during this study. This study included two experiments, the first was conducted on Awassi ewes group, which extended from benefiting, gestation, milk production until the weaning of lambs. The second experiment was conducted on lambing from birth until reaching the age of weaning. The dried bread residues was using with different percentages (0,12,24 and 36%) as energy source instead of barley grains in the control fodder. The ewes and their newborns were randomly distributed into four treatments was mentioned above. The results of the first experiment in this study showed a significant superiority(P≤0.01) on rates of ewes performance, milk production and its composition, concentrations of blood proteins and glucose sugar were in favor of ewes groups which were fed on experimental diets (different percentages of dried bread residues) compared to the control group. As well as the results of the second experiment appeared a significant improvement on rates of daily and total weight gain and most blood traits of lambs which was in favor of lambs groups that consumed experimental diets containing different levels of dried bread residues compared to control group. We conclude there was a significant improvement on weight gain, daily milk production, percentages of milk protein and milk fat that were in favor of ewes groups which were consumed an experimental diets. This was reflected on improvement of lambs growth during lactation period until they reached weaning due to the computational improvement on milk intake during this period. Also, the results indicates a significant improvement on blood protein concentrations of ewes and neonates who were treated with experimental diets compared to the control group.

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