Effect of the pelleted olive cake on the lamb fattening performance, blood parameters and some carcass quality

In this study, the effects of mixed feeds containing different levels of olive cake on fattening performance, blood parameters and some carcass quality in lambs was examined. In the experiment 27 male lambs 3-3.5 months old were used. Animals were divided into three groups randomly in equal numbers. There were 9 lambs in each group. Each animal was housed in individual section. Lambs in each group were fed with different mixed feeds. Groups were consumed three different mixed feeds containing olive cake at a level of 0% (OC0), 12.5% (OC12.5) and 25% (OC25). While each animal consumed mixed feed and drinking water as ad libitum, alfalfa hay was consumed as 83.77 g DM/animal/day. The experiment lasted for 56 days. At the beginning and end of the experiment, the blood samples were taken from all animals. All lambs were slaughtered at the end of the experiment. In the 0-56 day fattening period of the experiment, the effect of olive cake levels was not statistically significance in the live weight, live weight gain, dry matter intake and feed conversion ratio of the animals except for the 2nd period, the dry matter intake and the feed conversion ratio. However, in the 2nd period of the experiment, the dry matter intake (concentrated feed and total ration) increased and the feed conversion ratio decreased in OC25 group (P<0.05). At the end of the experiment, alkaline phosphatase values were observed to have increased with olive cake level in the OC25 group (P<0.01). The effect of olive cake level on slaughter properties was not statistically significant. The lowest b color value of MLD muscle was seen in the OC25 group (P<0.05), while there was not any statistical difference among the groups in the L and a color values. Key Words: olive cake, lamb, carcass, blood, meat colour