Potential of natural pasture in Shebedino district, Southern Ethiopia was assessed. Based on availability and practice of supplementation of sweet potato vine (SPV) for livestock, 6 representative kebeles were selected from among 3 towns, 4 Degas, 15 sweet-potato-producing (SPP) and 13 sweetpotato-non-producing (SPNP) Kebeles. From each Kebele 30 households (HHs) were randomly selected and interviewed. Grazing land was protected (June-December/2013) and forage samples taken using a 0.5 m × 0.5 m quadrate from three strata. District average land holding was 0.43±0.45 ha/HH, SPP having larger land holding than that of town kebeles. In towns with no grazing land, 40% of HHs feed byproducts to livestock. In SPP and SPNP Dega Kebeles, private grazing land provided 37 to 43% of feed. All farmers feed SPV to livestock and most during dry seasons, although only 20% of the HHs cultivate sweet potato. Feed shortage was 35% of constraints to livestock production followed by low productivity of livestock (19%). At times of critical feed shortage, 50% of town-HHs sell their livestock, the rest prefer searching for supplements as mitigation strategy. Dry matter (DM) and organic matter (OM) yields ((3663±63 and 3187±50 kg/ha, respectively) of the 4 th cut was the highest (p<0.05). Upper strata produced the highest (p<0.05) DM (4145±132 kg/ha) and OM (3604±112 kg/ha) yields. Similarly, DM (4145 ±132 kg/ha) and OM (3604±112 kg/ha) yields of upper strata at 4 th cut were highest (p<0.05) of all cutting stages and strata combinations. The DM and CP contents of green grass of first cut were 33.77±3.83 and 15.17±0.00 and at the 4 th cut 91.57±11.79 and 10.76±0.00%, respectively. In-vitro DM Digestibility of grasses of first cut was 68.11±0.00 and of 4 th cut 57.8±0.04%. As family size increased, grazing land and the corresponding feed get reduced, hence decreased livestock productivity. With stage of maturity of the natural pasture, DM and OM yield increased but CP and DM digestibility decreased. Therefore conserving natural pasture as hay need be encouraged.

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This study aimed to evaluate the effect of incorporating different levels of carob pulp (CP) on fattening performance, carcass characteristics and meat qualityof the Moroccan sheep breed Deroua. Thirty-six entire maleMoroccan breed Deroua lambs with aninitial body weight of 23.5±3.1 kg and age 120±10 days, were randomly divided into three diet’streatmentsof 12 animals: T0(0%CP), T1(10%CP) and T2(20%CP) containing 0, 10 and 20 % of CP, respectively. The experiment lasted 80 days, including 5 days of adaptation to different diets. Lambs were weighed every 15 days, while feed intake was determineddaily. At the end of the experiment, 27 lambs (9per treatment) were slaughtered to determinecarcass characteristics and meat quality. Final body weight and average daily gain (P<0.05) were affected by treatment diet. The inclusion of 10% CP led to a decrease in feed conversion ratio and feeding costs. Carcass characteristics were not affected by diets (P>0.05),except, in case of mesenteric fat (P<0.05) with superiority recorded in treatment diet T1(10%CP). Meat quality parameters were not affected by diets. The meat of lambs feddiets T1 and T2 tended to be lighter in color and less red than those fed diet T0. The results of this work showed that carob pulp can be used as an alternative feedstuff from fattening lambs to reduce feeding costs without affecting fattening performance.

In Morocco, carob tree (Ceratonia siliqua L.) is of considerable socio-economic importance, helping to improve the income of rural populations and to develop the economy of mountain areas. However, the primary use of the carob’s pulp is generally limited in Morocco to animal feed. As a result, the current research suggests a novel pulp-based product designed for human consumption. The main purpose of this work is to characterize a new formulated carob beverage and assess its physicochemical, biochemical, and sensory quality. Two formulas of carob beverages were prepared with two different sugar concentrations (formula A:5 g/100 mL sugar; formula B: 10 g/100 mL sugar). Measurements of pH, titrable acidity, and colour were performed to assess the physicochemical parameters. Total polyphenols and tannins contents were determined as important functional and biochemical parameters. Regarding sensory analysis, preference test, triangle test, hedonic test, and descriptive test, were evaluated. The colour of the two formulations was dark red orange, as determined by chromameter method. For formulae A and B, the titrable acidity was (1.450±0.025) g Citric Acid Equivalent (CAE) /L and (1.450±0.031) CAE g/L, respectively, and the Brix was (11.67±0.22) °Bx and (15.33±0.22) °Bx, respectively. The polyphenols content was (98.8±0.0019) mg Gallic Acid Equivalent (GAE) /100 mL for formula A and (97.7000±0.0017) mg GAE/100 mL for formula B. The tannin level was (24.500± 0.027) mg Catechin (CE)/100 mL and (25.400±0.017) mg CE/100 mL for the formula A and formula B samples, respectively. The sensory analysis tests revealed a distinct difference between the two formulae. In fact, the formula B was highly preferred compared to formula A, also the most prominent features in the drink were colour, smell, flavour, and sweetness.