| Abstract |
Three rumen cannulated Rahmani rams were used to detennine of DM, OM and CP degradability for eggplant bushes hay (EGBH). Another three Ossimi rams were used to determine feed intake, digestion coefficient and nutritive values. The chemical composition of EGBH was 88.76, 14.37, 32.24, 1.68, 40.47 and 11.24 % for OM, CP, CF EE, NFE and ash. respectively. The resective cell wall constituents (CWC %) of EGBH were 62.29, 45.37, 11.74, 33.63 and 16.92% for NDF, ADF, ADL, cellulose and hemicellulose. Major minerals content (Ca, P, Na and S ) in EGBH were 1.93, 0.85, 0.04 and 0.52 (%), while trace element content (K%, Cu, MIl. Zn and Se ppm) were 1.37 %, 6.00, 30, 19 and 0.01, respectively. Condensed tannin was 2450 ppm. The values of ruminally degraded fraction (b), calculated potential (PD), effective degradability (ED) and undegradable fraction (UND) were 54.94, 62.48, 40.62 and 37.52% for DM; 58.30, 64.44, 4.4.13 and 35.56% for OM and 62.39, 65.13, 40.13 and 34.87% for CP. The overall mean of DM, OM and CP disappearance for EGBH were 46.06, 49.97 and 46.27%, respectively. Respective values of feed intake (g/h/d), refusals as % of amount offered and relative palatability (%) were, 1161.68, 6.76 and 96.92. Digestibilities of OM, CP, CF, EE and NFE for EGBH were 55.76, 54.71, 49.39 and 66.52%, respectively, while digestibilities of NDF, ADF, cellulose and hemi-cellulose were 59.74, 54.48, 73.84 and 72.04%, respectively. The respective values of total digestible nutrient (TDN) and DCP for EGBH were 50.89 and 7.86%. Sheep fed EGBH were shown positive nitrogen balance (0.57 g/h/d). The concentration of NH3-N (mg/dl), TVFA's (meq/dl) and acetic (%) were 9.54, 12.08 and 57.83, respectively. Blood serum analysis of total protein, albumin and globulin were 6.20, 3.02 and 3.18 (g/dl) and NH3-N was 0.46 (mg/dl). It could be concluded that EGBH as farming waste could be efficiently utilized as animal feed which could be successfully incorporated in animals rations.
Keywords: Eggplant bushes hay (EGBH), feed intake, palatability, chemichal composition, degradability and nutritive values.
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