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Abstract The farm experiment and the lab work were carried out at Animal Production Department, Faculty of Agriculture, Menoufia University and the part of in vitro work of the present study was accomplished at Maryout Research station, Desert Research Center, Ministry of Agriculture, during 2019. Four groups of male Ossimi lambs (seven animals/ group) were used to study the effect of natural (garlic powder; Allium sativum) and biological (dry yeast; Saccharomyces cerevisiae) additives and its combination in finishing diets as compared with control diet for 30 days on feed utilization, blood profile and animal performance as well as economic indicators. Animals were 8 month of age and 38.8kg ± 0. 41 as average body weight. Animals were fed basal diet including concentrate feed mixture (CFM) at level 70% of total requirement as recommended by NRC, (1985), and berseem hay (BH) was offered ad lib. The control ration consisted of CFM and BH, it was offered to the first group without any addition, while the other three experimental groups received the control ration supplemented with dry yeast and garlic powder or both. So, the experimental diets were: 1. Basal diet without additive (control), (C) 2. Basal diet supplemented with 6g dry yeast (2.44x1011cfu/g)/head/day, Y) 3. Basal diet supplemented with 40g garlic powder/head/day, (G), and 4. Basal diet supplemented with 3g dry yeast plus 20g garlic powder/head/ day, (YG). The digestibility and nutritive values of the experimental diets, nitrogen balance and water metabolism as well as rumen protozoal count and defrinitioan were done by using 12 adult Ossimi rams with average body weight 50.41kg±0.61. The rumen fermentation and gas production were evaluated in vitro by using rumen liquor inoculum from four Barki rams with average body weight 47.90kg ±1.70. The results could be summarized as follows: 1- Berseem hay contained 86.02, 82.30, 12.53, 28.40, 3.53 and 37.84% for DM, OM, CP, CF, EE and NFE%, respectively. 2- The proximate composition of the bakery’s yeast biomass of Saccharomyces cerevisiae is characterized by high levels of protein (45.74%), ash (6.79%) and soluble fiber (NFE= 43.21%). Total carbohydrates (45.72%) represent nearly half of the biomass. The EE and CF contents are low being values were 1.75 and 2.51%, respectively. 3- Chemical composition of garlic powder was as follows: moisture content 5.99%, crude protein 20.44%, crude fiber 1.66%, crude fat 1.38%, NFE 72.59% and ash 3.93%, whereas dry matter in garlic sample was calculated to be 94.01 %. 4- All feed additive treatments resulted in higher (P<0.05) digestibility values of DM, OM, CP, CF and NFE, than non-additive diet (C). Generally, the highest (P<0.05) values were observed for animals fed G diet, being corresponding values were 76.70, 77.98, 78.47, 67.41 and 80.73%, but C group showed the lowest (P<0.05) digestibility values for the same items; 72.30, 73.53, 73.69, 61.34 and 76.87%. 5- The nutritive value expressed as TDN% was the highest (P<0.05) for G diet (73.56%) but C showed the lowest one (69.20%). However, the second indicator of the nutritive values which is DCP% was not affected (P<0.05) by the experimental additives and its values ranged between 11.81 and 12.27%. 6- Calculating improvement of TDN% achieved by additives to control diet recoded that garlic addition was superior followed by combination of yeast and garlic and then yeast in the last (6.30, 5.00 and 3.99%, respectively). However DCP% improved by 2.79, 3.81, 3.90% as a result of adding yeast, garlic and its combination to the control diet. 7- The overall mean of IBW of the experimental lamb groups were not significantly (P<0.05) different. The values were 38.7, 39.5, 38.2 and 39.0kg for C, Y, G and YG, respectively. The same previous trend was found for FBW being corresponding values ware 43.5, 44.9, 43.7 and 44.6kg, respectively. However, the overall mean of ADG showed significant (P<0.05) differences among the experimental groups, where animal groups fed enrichment diets (Y, G and YG) showed higher values (180, 184 and 186g/d, respectively) compared with control group (160g/d) but on the same time the treated groups were comparable between each other. Relative to control group, the feed additives improved ADG by 12.5, 15.0 and 16.25% for Y, G and YG, respectively. 8- The experimental feed additive have no significant (P<0.05) effect on feed intake either in the form of CFM or the roughage and consequently the total feed intake. 9- Feed unit intake (g/h/d) expressed as TDNI was significantly (P<0.05) affected by the experimental feed additives, where, animal’s group fed G diet showed the highest value of TDNI (1086) but the C group showed the lowest one (1001) and the other two groups (Y and YG) were similar (1050). On the other hand DCPI expressed as g/h/d was not affected (P<0.05) by the addition treatment although G group showed higher value (181) compared with the other three groups (171, 177 and 177, for C, Y and YG, respectively). 10- All feed additives and their combination significantly (P<0.05) enhanced, with same extent, the feed efficiency indicators (DM/Gain, TDN/Gain or DCP/Gain) of the enriched diets compared with C one. 11- Adding yeast and /or garlic powder to rations of lambs were more effective in increasing the daily profit percentage relative to control, where yeast/garlic combined addition revealed the highest improvement percentage (42%) followed by garlic (34.0%) and then yeast alone (31%) treatments. 12- Energy utilization (DE, ME, NEm and NEg Mcal/d) were significantly (P<0.05) different among the experimental groups where, G group showed the highest values (4.03, 3.31, 2.57 and 1.40 Mcal/d, respectively) but C group was the lowest one (3.74, 3.07, 2.38 and 1.26, respectively), however both of Y and Y+G groups showed comparable values. The same trend was observed for NEg as a ratio of GE and ME. 13- When the combined YG was supplemented, N balance exhibited 15.2% increase above the control group, whereas, Y or G supplementation had similar values and located between Y and Y+G groups. 14- Animal groups fed diets included garlic powder (G and YG) showed higher insensible water loss (IWL) expressed as g/kgW0.82 (89.00 and 103.7, respectively) or as relative to TWI (50.86 and 53.98%), TDNI (2.04 and 2.36 g/kg), and DCPI (12.15 and 13.98 g/g). On the other hand, yeast group (Y) showed the lowest values of IWL (77.90 g/ kgW0.82) or g IWL/ kg TDNI (1.85g/kg). 15- Garlic and control diets showed similar (P< 0.001) pH value (6.63) at zero time of incubation and the same finding was observed for Y and YG diets (6.56 and 6.55, respectively). 16- Diets included garlic powder (G and YG) showed higher (P<0.001) NH3-N concentration at early incubation hours (3 and 6h) as compared to the other experimental diets but Y diet was the highest at the late hours (12, 24 and 48h) of incubation. 17- Total VFA concentration was not affected (P> 0.05) by the experimental diets at 0, 24 and 48h of incubations. 18- A significant (P<0.05) difference was detected for different differential species (Entodenium sp., Epidenium sp., Diplodenium sp.) except Polyplastron sp. and total count due to experimental treatments at zerotime of feeding. 19- The total gas yield of Y, G and YG found to be 28.28, 19.53, and 21.53 ml/200 mg DM, respectively, at 24h of incubation. 20- Diets contained garlic powder (G and YG) were most effective in reduction of energy lost when expressed as a ratio of methane production to gross energy intake. 21- Microbial protein was affected by feed additives, being 95.66, 88.04 and 80.02 mg/kg TDOM for Y, G and YG diets as compared to control diet which was 71.14 mg/kg TDOM. 22- There was a significant difference in the eosinophil value. 23- MCV values were within the normal range for sheep (28-40 fL) 24- The ratio between neutrophils and lymphocytes (N/L ratio) showed progressively higher values with C group (0.24), which is indicative of stress. 25- Blood serum parameters showed significant (P<0.05) differences among the experimental groups for serum total protein (TP), albumin (Alb), globulin (Glu), Alb/ Glu ratio, ALT and AST concentrations otherwise immunological proteins; IgA and IgG. However, insignificant (P>0.05) differences were observed in serum creatinine concentrations. |