Keywords : Body weight


Effect of body weight of ewes and milk yield in productive performance of lambs, milk yield and components of Awassi sheep

Khalid Sultan; Mohammed Reyad Mohammed

Iraqi Journal of Veterinary Sciences, 2019, Volume 33, Issue 1, Pages 9-16
DOI: 10.33899/ijvs.2019.125555.1074

In the current study, 32 Awassi ewes 2 -3 years aged were used with their lambs for 12 weeks, to evaluate the effect of Body Weight (BW) and Milk Yield (MY) on Body weight BW, Body Weight Gain (BWG), MY and milk components. After lambing, ewes were weighted directly, then at the 1st week of lambing, ewes were milked for 2 consecutive days, in order to determine the milk yield, Ewes divided randomly to 4 groups depending on their body weights and milk yield, the groups were: 1st group: ewes with high BW and high MY, 2nd group: ewes with high BW and law MY, 3rd group: ewes with low BW and high MY, 4th group: ewes with low BW and low MY. The result showed a significant increase (P≤0.05) in BW in heavy ewes (HE) groups at the 2nd, 4th, 6th and 8th weeks, the best significant interactions (P≤0.05) were recorded in the 1st, 2nd and 3rd group at 8th weeks. Also, there is a significant increase (P≤0.05) in BWG in the HE at 8th week. The effect of MY was evident in milk production, MY of HW and high milk (HM) increased significantly at the 2nd, 4th, 6th and 8th weeks. Also a significant increase (P≤0.05) in milk fat% in HM ewes at 2nd, 6th and 8th weeks after lambing. On other hand the results revealed a significant increase (p≤0.05) in lactose % in Light Ewes Milk (LE) at 8th week and Low Milk Ewes (LOM) at 4th week, also solid non-fat components % increased significantly in LE at 2nd week and HW ewes. In conclusion, the body weight of the lambs that born from the ewes with (heavy weight and high milk production) were significantly higher than other lambs, also, milk production of these ewes was significantly (P≤0.05) higher than other groups.

Potency of garlic juice supplementation on some physiological and immunological aspects of broilers exposed to heat stress

H.A.J. Al-Shwilly

Iraqi Journal of Veterinary Sciences, 2017, Volume 31, Issue 2, Pages 107-112
DOI: 10.33899/ijvs.2017.145606

The current study aimed to investigate the effect of garlic juice supplementation with broiler drinking water on performance, immune response, lipid profile, blood picture and activity of liver enzymes under heat stress. For this purpose 100 four days aged broiler checks (Ross) were allocated into control (C) and three treatment groups (25 each). All group checks were housed at 5 ºC above normal ambient temperature during the experiment. Treatment groups (T1, T2 and T3) checks were supplemented with 0.5, 1 and 1.5 ml/L, respectively, with garlic juice in drinking water (6 hrs a day). Food and water were supplemented ad libitum. Body weights were monitored every five days and blood samples were obtained at 25 days for assessment of blood picture and antibody titers after vaccination, total cholesterol and triglycerides concentrations and activity levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP) were estimated. At 30 days age, T3 group broiler checks reported higher body weights than other groups. Total number of white and red blood cells, hemoglobin concentration, hematocrit levels and ratio of heterocytes to lymphocytes increased significantly in treated groups, whereas significant decline of cholesterol and triglycerides concentrations as well as ALT and AST levels were shown in T3 group broiler checks. Significant increase was shown in the levels of antibody titers against both Newcastle (ND) and infectious bursal disease (IBD) vaccines. In conclusion, treatment of broiler checks early with garlic juice increase broiler performance and immune response against vaccination program and may be protect the broilers from heat stress.