THE EFFECT OF USING KEFIR AS A PROBIOTIC ON THE CARCASS CHARACTERISTICS IN MALE ARABI LAMBS

Abstract

Milk kefir has different physical, chemical and microbial properties, but many of the microbial species that make up kefir have probiotic functions, and it is considered a promising alternative in developing foods that contain probiotics and promote health. Sixteen Arabi male lambs weighted divided into four treatments (control, 25 ml, 50 ml and 75 ml of kefir). Body weight, carcass characteristics, and weights of the carcass cuts, including ribs, loin, thigh, tail, A physical dissection of the rib and neck, and their proportions were calculated. pieces, including fat, meat, and bone, and their percentages, was also conducted. In addition to the weight of the carcass waste. The study showed the role of kefir as a probiotic in enhancing body and carcass weight and carcass characteristics. There were significant differences (P

<0.05) for the treatments compared to the control group in the percentage of adhesion and the weight of the hot body. The treatments also excelled significantly (P><0.05) in the weights of carcass pieces and their proportions. There were no significant differences in the weights of carcass waste and the weights of internal organs except heart weight in the treated groups compared with the control group. >