Table 2.
The effect of feeding diets containing different levels of DDGS (% fresh basis) on feed intake (FI, kg DM), live weight gain (kg), feed conversion efficiency (FCE) and slaughter parameters of growing entire Najdi male lambs.
| Dietary Ingredients | Levels of DDGS† (% fresh basis) |
P value | ||||
|---|---|---|---|---|---|---|
| 0 (Control) | 20 (T1) | 30 (T2) | 40 (T3) | 50 (T4) | ||
| Initial body weight, kg | 34.29 | 35.60 | 32.66 | 32.73 | 32.83 | 0.687 |
| Final body weight, kg | 53.41 | 54.35 | 50.55 | 49.37 | 49.84 | 0.665 |
| Total body weight gain, kg | 19.12 | 18.75 | 17.89 | 16.64 | 17.01 | 0.917 |
| Experimental period, d | 94 | 94 | 94 | 94 | 94 | |
| Body weight gain, g/d | 203 | 200 | 190 | 177 | 181 | 0.914 |
| Total feed intake, kg DM | 112 | 113 | 114 | 111 | 98 | -- |
| Daily feed intake, g/d DM | 1192 | 1202 | 1213 | 1181 | 1043 | -- |
| FCE‡, kg gain/kg DM FI | 0.17 | 0.17 | 0.16 | 0.15 | 0.17 | -- |
| Rumen pH | 6.374 | 6.135 | 6.452 | 6.178 | 5.885 | 0.189 |
| Slaughter parameters | ||||||
| Hot carcass weight, kg | 25.24 | 25.09 | 24.90 | 25.15 | 24.73 | 0.468 |
| Cold carcass weight, kg | 24.8 | 24.58 | 24.41 | 24.58 | 21.6 | 0.465 |
| Dressing% hot | 48.1 | 46.2 | 49.3 | 50.9 | 49.6 | 0.468 |
| Dressing% cold | 47.3 | 45.2 | 48.3 | 49.8 | 43.4 | 0.465 |
| Liver wt., g | 849 | 840 | 841 | 779 | 807 | 0.958 |
| Compartmental stomach full, kg | 5.73 | 4.88 | 4.87 | 4.79 | 6.68 | 0.201 |
| Intestine full, kg | 2.80 | 2.56 | 2.75 | 2.40 | 2.62 | 0.489 |
| Omental fat, g | 567 | 475 | 727 | 611 | 728 | 0.809 |
| KKCF∗ wt., g | 310 | 311 | 588 | 440 | 444 | 0.134 |
| Tail weight, kg | 2.51 | 2.24 | 2.31 | 2.53 | 2.25 | 0.9366 |
†
DDGS = Dried Distellers Grains with Solubles.
‡
= total live weight gain (kg)/total feed Intake (kg DM).
∗
KKCF = Kidney knob and channel fat.