1Programme Coordinator & Head, Krishi Vigyan Kendra, Mamnoor, Warangal Dist, Telangana State
2Associate Dean, College of Veterinary Science, Korutla, Karimnagar Dist, Telangana State
3Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science, Korutla, Karimnagar Dist, Telangana State
4Professor & University head, Department of LPT, C.V. Sc., Rajendranagar, Hyderabad
Thirty experimental lambs (2–3 months old) with average body weight of 12.02 ± 0.27 were procured from local sandies and distributed randomly in to 5 equal groups in complete randomized design (RBD). The first group was control group these animals were given feed without Sheanut cake. The other two groups were given with concentrate mixture containing 20% and 40% sheanut cake respectively. The 4th and 5th group would be fed with concentrate mixture with 20 and 40% sheanut cake and supplemented with probiotics. The experiment was carried for a period of 120 days. Growth trial was conducted and finally sheep were slaughtered for carcass characteristics. The average slaughter weights were 23.70a±0.24, 23.60a±0.21, 24.30ab±0.27, 24.90b±0.20, and 25.00b±0.35 for T1, T2, T3, T4 and T5 experimental diets. The dressing percentage on slaughter weight was significantly (P>0.05) higher in T5 group when compared with other four experimental rations. The dressing percent on slaughter weight was increased as the sheanut cake percent increased in the diets. Dressing percent was more in T3 and T5 containing probiotic when compared to T2 and T4, indicates that inclusion of probiotics in the diets containing sheanut cake has increased dressing percentage.
Shea nut cake, Sheep, Carcass characteristics, MeatBone Ratio
