Effect of Cheese Whey and Poly-Ethylene Glycol on Performance of Growing Lambs Fed Peanut Hulls Ensiled With Lime and Urea

Abstract

This study included two experiments, the first was carried out to study the effect of treating peanut hulls chemically by ensiling with 5% lime + 5% urea on its chemical composition and nutritive value by using adult crossbred (Romanov  Rahmani) rams. The second was carried out to study the effect of adding fresh sweet liquid cheese whey (FSLCW) or/and Poly-Ethylene Glycol (PEG) on the performance and feed efficiency of crossbred (Romanov  Rahmani) growing lambs fed total mixed rations (TMR) consisting of 40% roughag and 60% concentrate mixture for 70 days. Twenty male lambs with an average body weight 28.85kg and 6 months old were divided into four equal groups and randomly assigned to fed one of the following experimental rations : (T 1) control ration: contains wheat bran 15%, barely 29%, soyabean meal 8.5 %, clover hay (Trifolium alexandrinum) 40%, sugar cane-molasses 4%, lime stone 2% ,common salt 1% and vits. & mins. mixture 0.5 %. (T 2): T 1 with replacing all of the clover hay by treated peanut hulls. (T 3): T 2 plus FSLCW(free choice). (T 4): T 2 plus FSLCW(free choice) plus 3 g PEG / head / day. The ingested daily of the cheese whey expressed as TDN was replaced with a part of T 2 having the same value of TDN. The experimental animals were given their requirements of energy and protein to cover their average daily gain (NRC,1985). At the end of feeding trial four digestion , trials were conducted. Some rumen liquor and some blood parameters were also studded. The results of the first experiment showed that total phenols and total tannins nearly disappeared in treated peanut hulls. In addition.