TY  - JOUR
T1  - Effect of Feeding Bakery Waste on Sheep Performance and the Carcass Fat Quality
AU - , A. Afzalzadeh AU - , A. Boorboor AU - , H. Fazaeli AU - , N. Kashan AU - , D. Ghandi 
JO  - Journal of Animal and Veterinary Advances
VL  - 6
IS  - 4
SP  - 559
EP  - 562
PY  - 2007
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2007.559.562
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2007.559.562
KW  - Bakery waste
KW  -carcass quality
KW  -degradability
KW  -fatty acids
AB  - Using four Zandi sheep, digestibility and degradability of bakery waste and barley grain were determined by <I>in vivo</I> and <I>in situ</I> methods. The digestibility and degradability of bakery waste were 78.8 and 74.6 and that of barley grain were 86.8 and 77.1%, respectively. Twenty eight Zandi male lambs were fattened for 85 days with 4 experimental diets composed of 0, 6, 12.5 and 25% bakery waste in a completely randomized design. The lambs were slaughtered and the carcass traits, internal fat and tail-fat fatty acid concentration, iodine and saponification indices were determined. The effect of diets on dry matter intake, final live weight, average daily gain, Feed Conversion Ratio (FCR), carcass weight, internal fat weight, fat-tail weight, the palmitic and oleic acid contents of fat-tail and internal fat, saponification index and the fat-tail linoleic acid concentrations were not significant (p>0.05). The effect of diets on the internal fat and fat-tail iodine index and internal fat linoleic acid concentrations were significant (p< 0.05). It is concluded that bakery waste can be included up to 25% of the fattening diets of the lambs without adversely affecting performance, with a resultant improvement in the quality of the tail fat and internal fat.
ER  -