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This study investigated the effects of partially replacing barley grains with sugar beet pulp (SBP), with and without roasted canola seed (RCS) on ruminal pH, ruminal volatile fatty acid (VFA) concentrations, ruminal histomorphometric characteristics, and performance in finishing lambs fed a high concentrate diet. Twenty-four Arabian male lambs (23.7 ± 2.5 kg bodyweight, 118 ± 10 days in age) were used for 99 days in a completely randomised design with a 2 × 2 factorial arrangement. Lambs were fed with a high concentrate diet containing (1) 68% barley (B) (2) barley plus 7% RCS (B + RCS) (3) 36% SBP, (4) SBP plus 7% RCS (SBP + RCS). Ruminal fluid pH and VFA concentrations were determined at 0, 2, 4 and 8 h post-feeding 1 day before slaughter day. Tissue samples were collected for histomorphometric study at slaughter day. Average daily gain of the lambs was not affected by partial replacement of barley with SBP, however it was improved by RCS inclusion (P < 0.05). Diets with RCS had significantly lower (P < 0.05) neutral detergent fibre and acid detergent fibre digestibility values than diets without RCS (P < 0.05). Both SBP and RCS increased ruminal pH, molar proportions of acetate, isobutyrate but decreased molar proportion of propionate in rumen content (P < 0.05). The height, width, epithelial thickness and tunica muscularis of rumen papilla and reticulum folds were increased by SBP (P < 0.05). Density of reticulum folds were higher in lambs fed by higher SBP (P < 0.05). Inclusion of RCS significantly increased papillae height and thickness of epithelium (P < 0.05). In conclusion, partially replacing barley with SBP as well as RCS inclusion prevented a drop in the ruminal pH, and improved the morphology of the rumen-reticulum in finishing lambs fed a high concentrate diet.

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The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it's a prebiotic source. Due to the cream's wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) was used as basis for production and the treatments were added to the different containers which contain skim milk and the temperature was raised to about 70 °C to completely dissolve the mixture. Then, skim milk containing hydrocolloids (T 1 = 0, T 2 = 0.5%, T 3 = 1%, T 4 = 1/5%, T 5 = 2 and T 6 = 2/5% w/w) were added to the cream tanks until the fat percentage was reached to 10%. After performing of the "two-stage homogenization" process which carried out at 150 bar under temperature of 70 °C, the pasteurization process was executed. The control sample was prepared with a fat content of 30%. After packing, samples stability was investigated every 10 days during the 2 months by rheological, physicochemical and sensory tests. In this study in order to analysis of the results, ANOVA and Duncan's multiple range test (P˂5%) were used and all tests were done in three replications. According to the results of this study, in terms of physicochemical and rheological properties, T 6 and T 5 treatments and regarding to sensory characteristics T 1 , T 2 and T 3 treatments found as superior formulations in maintenance periods.

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