Effects of Feeding Different Levels of Sprouted Barley on Fermentation Characteristics, Bacterial Quantification, and Rumen Morphology of Growing Lambs.

ABSTRACT: The objective of the present study was to investigate the effects of sprouted barley inclusion level on the growth performance, digestibility, volatile fatty acids, bacterial quantification, and rumen morphology of growing lambs. Five dietary treatments with sprouted barley (0, 25, 50, 75 and 100%) and nine replicates per dietary treatment were performed on forty-five Awassi lambs (90 days old). The average weight gain, intake, and digestibility of dry and organic matter were recorded. The pH, color, volatile fatty acids, bacterial quantification, and rumen histomorphometry were also determined. The results showed that the average dry and organic matter intake in T2 to T4 and the average weight gain in T4 decreased linearly. In contrast, the digestibility of dry and organic matter by sprou

SUBMITTER: Alharthi AS 

PROVIDER: S-EPMC9866432 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature