PELETLENMİŞ ZEYTİN KÜSPESİNİN KUZU BESİ PERFORMANSI, KAN PARAMETRELERİ ve BAZI KARKAS KALİTESİ ÜZERİNE ETKİSİ.

In this study, the effects of mixed feeds containing different levels of olive cake on fattening performance, blood parameters and some carcass quality in lambs were examined. In the experiment 3-3.5 months old 27 male lambs were used. Animals were divided into three groups randomly in equal numbers. Each animal was housed in individual section. Lambs consumed mixed feed containing olive cake at a level of 0% (KY0), 12.5% (KY12.5) and 25% (KY25). While each animal consumed mixed feed and drinking water as ad libitum, alfalfa hay was consumed as 83.77 g DM/animal/day. The experiment lasted for 56 days. At the beginning and end of the experiment, the blood samples were taken from all animals. All lambs were slaughtered at the end of the experiment. In the 0-56 day fattening period of the experiment, olive cake levels have no significant effect on the live weight, live weight gain, dry matter intake and feed conversion ratio among the groups except for the 2nd period, the dry matter intake and the feed conversion ratio. However, in the 2nd period of the experiment, the dry matter intake (concentrated feed and total ration) increased and the feed conversion ratio decreased in KY25 group (P<0.05). At the end of the experiment, alkaline phosphatase values were observed to have increased with olive cake level in the KY25 group (P<0.01). The effect of olive cake level on slaughter properties was not statistically significant. The lowest b color value of MLD muscle was seen in the KY25 group (P<0.05), while there was not any statistical difference among the groups in the L and a color values. [ABSTRACT FROM AUTHOR]