Effect of calcium salt of fatty acids supplementation on performance of Malpura lambs
R. S. Bhatt A B , A. Sahoo A , A. K. Shinde A and S. A. Karim A
+ Author Affiliations
- Author Affiliations
A Division of Animal Nutrition, Central Sheep and Wool Research Institute, Avikanagar, Rajasthan 304501, India.
B Corresponding author. Email: bhatt_rs@yahoo.com
Animal Production Science 55(9) 1123-1130 https://doi.org/10.1071/AN13253
Submitted: 21 November 2012 Accepted: 18 January 2014 Published: 30 September 2014
Abstract
Twenty-four Malpura lambs (28 days old) were distributed into three equal groups (four each from either sexes). They were fed ad libitum on three experimental diets containing graded levels of calcium salt of fatty acids (source: rice bran oil; Ca-FA) at 0 (T1), 20 (T2) and 40 (T3) g per kg of concentrate and dry roughage (Prosopis cineraria leaves) up to 6 months of age along with suckling of mother till weaning (3 months). Effect of Ca-FA supplementation on liveweight gain, feed and nutrient intake was not observed during pre-weaning (28–90 days), which however increased (P < 0.05) in T3 during post-weaning (90–180 days). There was an increase in organic matter intake and digestibility as well as metabolisable energy intake in Ca-FA-supplemented groups. Rumen ammonia-N and ciliate protozoa population was increased (P < 0.05) in T2 and T3 with a positive shift in rumen fermentation (increased propionate and decreased acetate). Blood biochemical analysis revealed effect of treatment and age (P < 0.05) for free fatty acids and cholesterol concentration. Ca-FA supplementation improved (P < 0.05) dressing percentage both at 2% and 4% CA-FA inclusions levels with no change in fat yield and composition. It is concluded that supplementation of Ca-FA prepared from industrial-grade rice bran oil in growing lamb rations improved gain, organic matter intake and digestibility during the post-weaning period and a linear response to the level of supplementation recommends Ca-FA at 40 g/kg for improved lamb performance.
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