The effect of dosing Awassi lambs with flaxseed oil on some chemical characteristics of thigh piece

Abstract

      This experiment was conducted to study some qualitative characteristics of Iraqi Awassi meat and lambs dosed with flaxseed oil in the fields and laboratories of the Animal Production Department / College of Agriculture - Tikrit University for the period from 10/14/2019 to 2/27/2020 this included 12 days prepare the animals before starting the experiment. In this experiment, 12 Awassi lambs were used with an average starting weight of 24.18 ± 3.62 kg and their ages ranged between 5-6 months. The animals were randomly distributed after taking their initial weights and then divided into four groups, each group included three lambs. In this experiment, an individual feeding and rearing system was used in cages. The lambs were numbered with plastic numbers and placed in individual cages (the area of each cage was 1 x 1.5 m) in semi-open pens. The lambs treated with No. (1) were considered a control treatment and were not given seed oil. Linen. The groups were given the addition of (0.06, 0.08,1)% ml of linseed oil, respectively. The concentrated feed was determined on the basis of dry matter at 3% of the live body weight, with hay provided freely as a source of coarse feed, and the percentage of linseed oil was changed weekly. Depending on the increasing body weights of the lambs, all animals are then slaughtered at the end of the Experiment.through chemical analysis of the thigh piece, it was observed that there was a significant increase (p≤0.05) in the percentage of moisture in the second treatment (T2), and the highest percentage of protein in the third treatment (T3), and in the percentage of fat the highest significant increase was in the control treatment. As for the percentage of ash the highest significance was in the third treatment (T3). Results regarding (TBA) showed a significant decrease in the addition coefficients compared to the control treatment.