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( DOI:10.22059/ijas.2021.321274.653821

* Corresponding author E-mail:Iranmirshams@yahoo.com

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The effect of fat supplement type on performance, nutrient digestibility and physiological parameters of finishing lambs during summer heat stress

Azadeh Mirshamsollahi^1*, Mehdi Ganjkhanlou², Farhang Fatehi³, Ablofazl Zali² and Mostafa Sadeghi² 1, 2, 3. Ph.D. Candidate, Associate Professor and Assistant Professor, Department of Animal Science, College of Agriculture and

Natural Resources, University of Tehran, Karaj, Iran (Received: Apr. 25, 2021 - Accepted: Nov. 13, 2021)

ABSTRACT

An experiment was performed to investigate the effects of using saturated and unsaturated fatty acids calcium salts on the production performance and some physiological traits of finishing lambs fattened under heat stress condition. Thirty-two cross bred Lori-Bakhtiari Romanov lambs were randomly divided into 4 groups. Lambs were fed individually with the following experimental diets for 6 weeks (early July to mid-August): 1) Basal diet without supplemental fat (control), 2) Basal diet supplemented with 2% (on DM basis) of fish oil calcium salt, 3) Basal diet supplemented with 2% (on DM basis) of olive oil calcium salt and 4) Basal diet supplemented with 2% (on DM basis) of saturated fat calcium salt. Daily feed intake was recorded and lambs body weight was measured weekly. Rectal temperature and respiration rate were measured once per week. Using calcium salts of fish oil, olive oil and saturated fats in the diet significantly increased daily weight gain and reduced the lambs feed conversion ratio compared to control group (P≤ 0.05), but had no effect on dry matter intake of the Lambs. Regardless of fatty acid origin, supplementing lambs with calcium salts of fatty acids, reduced rectal temperature and respiration rate of lambs exposed to heat stress, compared to control group (P≤ 0.01). Also, using calcium salts of Fish oil, olive oil and saturated fat had no effect on DM, CP and EE digestibility, however, EE digestibility was higher in lambs consumed fat-supplemented diets than the control group. NDF digestibility was significantly higher in the control group lambs than the other groups. The results of this study showed that diet supplementation with calcium salts of unsaturated fatty acids of fish and olives and saturated fatty acids, improved the production performance of finishing lambs exposed to heat stress. No difference was detected between fat supplements with different fatty acid patterns, in this investigation.

Keywords: Calcium salt, fatty acid, Fattening lamb, physiological traits, yield.

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Table 1.Feed ingredients and chemical composition of experimental diets on dry matter basis Without fat (control) Saturated fat

Olive oil Fish oil

Feed ingredients

18.33 18.33

18.33 18.33

Alfalfa hay

8.33 8.33

8.33 8.33

Corn silage

3.33 3.33

3.33 3.33

Wheat straw

30. 00 28.33

28.33 28.33

Barley grain

19.33 16.67

16.67 16.67

Corn grain

7.92 7.92

7.92 7.92

Soybean meal

5.⁰⁰ 5.83

5.83 5.83

Rice bran

5.83 7.50

7.50 7.50

Wheat bran

0.50 0.50

0.33 0.33

Calcium carbonate

0.17 0.17

0.17 0.17

Magnesium oxide

0.50 0.50

0.50 0.50

Mineral and vitamin mix¹

0.25 0.25

0.25 0.25

Salt

0.50 0.50

0.50 0.50

Sodium bicarbonate

0.⁰⁰ 2. ⁰⁰ 1.83

Fat powder 2 00

Chemical composition, % of DM

2.64 2.73

2.73 2.73

ME (Mcal/kg DM)

13.5 13.5

13.5 13.5

Crude protein (%)

27 27.6

27.6 27.6

Neutral detergent fiber (%)

52.3 51.7

51.7 51.7

Non-fibrous carbohydrate (%)

6.6 6.8

6.6 6.6

Ash (%)

3.4 5.1

5.1 5.1

Ether extract (%)

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* \E 120 ' V ; F4 1 / 1 ' V ; .V# A'C

1. Composition: 600,000 IU/kg of vitamin A, 200,000 IU/kg of vitamin D, 200 mg/kg of vitamin E, 2500 mg/kg antioxidant, 195 g/kg of Ca, 80 g/kg of P, 21000 mg/kg Mg, 2200 mg/kg of Mn, 3000 mg/kg of Fe, 300 mg/kg of Zn, 300 mg/kg of Cu, 100 mg/kg of Co, 120 mg/kg of I and 1/1 mg/kg of Se.

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Figure 1. Changes in temperature-humidity index during experiment weeks

79

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P-value Saturated SEM

fat Olive

oil Fish

oil Without fat

(control) Parameter

0.99 0.52

35.15 35.4

35.02 35.33

Initial weight (kg)

0.847 0.61

45.43 45.19

45.86 44.15

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0.05 0.01

0.249 ^a 0.233 ^a

0.258 ^a 0.210 ^b

Average daily gain (g)

0.405 0.035

1.54 1.48

1.65 1.57

DMI (kg)

0.05 0.36

6.59 ^b 6.59 ^b

6.53 ^b 7.69 ^a

FCR

Temperature indices

0.01 0.05

39.63 ^b 39.38 ^c

39.48 ^bc 39.88 ^a

Rectal temperature (°C)

0.01 4.58

85 ^b 76.5 ^b

88 ^b 106.3 ^a

Respiratory rates (count/min)

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Table 3. The effects of dietary supplement of fatty acids calcium salts on intake and apparent digestibility of nutrients in growing lambs

P-value SEM

Saturated fat Olive oil

Fish oil Without fat (control)

Parameter

Nutrient intake (g/lamb per day)

0.409 0.4

208 200

223.2 213

CP

0.001 0.3

80 ^a 75.8 ^a

84 ^a 53 ^b

Ether extract

0.386 0.9

426 410

456 426

NDF

Nutrient digestibility (%)

0.75 1

69.9 70.23

71.52 72.15

DM

0.668 1.48

68.28 68.48

68.72 71.70

CP

0.92 1

76.01 ^a 76.09 ^a

76.22 ^a 73.77 ^ab

EE

0.001 1.43

44.28 ^b 43.7 ^b

46 ^b 53.6 ^a

NDF

SEM, Standard error of the mean; DM, Dry matter; CP, Crude protein; EE, Ether extract; NDF, Neutral detergent fiber.

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