PROTEIN BIOCONVERSION AND FEED EFFICIENCY OF SHEEP WHEN INCLUDING NON-TRADITIONAL FEED ADDITIVES IN THEIR DIETS

• Published in: Volga Region Farmland
• Main Authors: M.F. Grigoriev, N.M. Chernogradskaya, A.I. Grigorieva, A.V. Popova, M.M. Doktorov
• Format: Article in Journal/Newspaper
• Language: English
• Published: Editorial and publishing department of FSBEE HE Penza SAU 2022
• Subjects: meat productivity; efficiency; fattening; conversion; protein; fat; Agriculture (General); S1-972; Veterinary medicine; SF600-1100; Sakha; Slaughter; Republic of Sakha; Yakutia
• Online Access: https://doi.org/10.36461/VRF.2022.12.1.008; https://doaj.org/article/54e4f2cdc45843a499f23de7549d7012

The article presents the main results of assessing the conversion of nutrients and energy of feed into the edible part. Earlier, studies were conducted to study the influence of different norms of feed additives from local natural raw materials on the growth and development indicators, meat productivity of sheep in the conditions of the Republic of Sakha (Yakutia). It was revealed that the inclusion of the studied additives in the diets of sheep during the fattening period allowed to increase the live weight by 3.67 and 0.88%, and the slaughter yield by 2.31 and 1.88%. The change in the feeding conditions of sheep during the fattening period eventually had a positive effect on the conversion of nutrients and feed energy into the edible part. During the analysis, an increase in protein yield per removable live weight was by 7.01 and 5.92%, and the energy output per removable live weight increased by 9.23 and 8.0%. At the same time, the conversion of feed protein into food protein increased by 4.16 and 3.67%, and the feed metabolizable energy into the energy of slaughter products increased by 0.57 and 0.26%, respectively. There was also a decrease in protein consumption per kg of live weight gain by 16.87 and 4.22%. Thus, the inclusion of non-traditional feed additives from local natural resources in the diets of sheep during the fattening period contributed to the improvement of meat productivity, better conversion of protein into edible part.