Published Online: July 27, 2020
The effect of adding protected amino acids (methionine and lysine) on the performance and carcass characteristics of male Arabi lambs
Yahya Harbi Abdul-Noor Al-Badri and Amad Falah Hassan
ABSTRACTThis study was conducted at the Agricultural Research Station of the College of Agriculture / Basra University / Karma Ali site for the period from July 2019 to May 2020, to assess the effect of adding protected amino acids (methionine and lysine and their mixture) on the performance of Arab lambs and some characteristics of carcasses. So (16) male lambs were selected with an average weight of 27.95 kg and at the age of 5-6 months, and were randomly distributed to four transactions by four animals per treatment and were housed in separate cages for each group which; first the control treatment (without additives); the second treatment (5g) of protected methionine; the third treatment (5g) of protected lysine; the fourth treatment (5g + 5g) of protected methionine and lysine per kg of feed mixture for (90) days. The results indicated a significant increase (p< 0.05) in favor of the fourth and second treatments in the final live body weight rates and the daily and total weight gain compared with the first treatment and there was an improvement in the amount of feed consumed and the efficiency of food conversion. Also, there was a significant increase (p< 0.05) in carcass weights, clearance ratios, and weights of the shoulder and leg joints of the fourth and second treatments compared to the first treatment. There were no differences in the weights of cuts neck, loin, and ribs.
KEYWORDS: food additives, lamb carcass performance, protected amino acid