Effects of Substitution Barley By 10%, 30% of Sprouted Barley on Rumen Characters, Digestibility and Feed Efficiency in Diet of Awassi Male Lambs

Current study is aims to cultivate and produce of sprouted barley under local conditions and evaluate the effect this products on some characters of rumen, and Efficiency of feed and Digestibility in Awassi male lambs, in the completely block, 18 lambs, and by the weight randomly divided into three group 6 lambs to each, 10 %, 30 %, sprouted barley supplementation and either control (grain barley) respectively were fed for 120 days, total diet calculated on dry matter basis, seeds were growing in hydroponic system using perforated trays carried on chamber in 7days of growth period, the rumen characters trail reveled that there is significantly (less than 0.05) higher values in treated groups in activity of microflora, amount of volatile fatty acids compared to control group while, there is reduction in pH value of treated group in comparative to control group, digestibility trail determined significantly (less than 0.05) higher values in treated groups in conversion ratio in all nutrient content of sprouted barley except in crud fiber digestibility, in nutrients conversion performance of barley grain to sprouted barley the study revealed significantly (less than 0.05) higher value in most parameter except in true protein and an increasing in fresh sprouts weight, about 4.22 times per kg of grain, but, dry matter obtained was less than the initial origin grain, furthermore the dry matter losses in fresh sprouted barley but there was significantly increasing in crud protein as a dry basis in compared to grain, it can be concluded that substitution of barley grain particularly by 30 % sprouted barley as a total dry matter in lambs diet gives good improvements in some rumen characters as well as in most nutrient digestibility and feeding efficiency therefore we recommended to substitute barley by sprouted barley in more higher percentage mixed with concentr ate diet of ruminants.