Effect of Supplementation of Different Levels of Spirulina Platensis Algae Powder to Two Diets with Two Different Levels of Protein on Some Carcass Characteristics of Lamb

Abstract

This study was conducted in the experimental lamb’s field of the College of Veterinary Medicine - University of Tikrit for the period from 2/10/2022 to 31/12/2022 for (90 days), as the study aimed to know the effect of different levels of spirulina algae on two diets with two different levels of protein (high and low), and the overlap between them in some characteristics of lamb carcasses. In this study, (24) local lambs were used, their ages ranged between 3-4 months, and an average Initial weight of 20.5 ± 0.9 kg. The experimental lambs were divided into (6) treatments, with (4) lambs for each treatment. The treatments included: the first, second, and third high-protein to which (0,8,12) gm of spirulina was added, respectively, and the fourth, fifth, and sixth low-protein to which (0, 8,12) gm spirulina, respectively. The results of the statistical analysis indicated that there was a significant superiority (P ≤ 0.05) for the T2 and T3 in the final body weight, which amounted to (33.88) kg and (34.10) kg, and the empty (final body weight without digestive contents) (29.82) kg and (30.27) kg over the T5 in which the weight to wich The final (29.88) kg and the empty (26.06) kg. As for the percentage Shrinkage, There was a significant superiority (P≤0.05) for the T4 over the T3 and T5, as it amounted to (2.76%), (2.09%), and (2.17%), respectively. As for the rest of the studied characteristics (Dressing percentage, primary and secondary cuts), there were No Significant differences.