Effect of rumen undegradable protein on quantity and quality of colostrum and blood parameters in pregnant Lori-Bakhtiari ewes

Document Type : Research Paper


1 Ph.D Student of Animal Nutrition, Department of Animal Science, Arak Branch, Islamic Azad University, Arak, Iran

2 Assistant Professor, Department of Animal science, Islamic Azad University- Arak branch, Arak, Iran

3 Associate Professor, Department of Animal Science, Faculty of Agriculture, Lorestan University, Khorram-Abad, Iran

4 Associate Professor, Department of Animal science, Islamic Azad University- Saveh branch, Arak, Iran


In this study effect of fish meal and soybean meal supplementation was investigated on quantity and quality of colostrum and blood parameters in pregnant ewes. A total of 40 multiparous ewes (average body weight of 68 ± 6.3 kg) during last month of gestation were fed with one of the four experimental diets including basal diet (CON), basal diet + 5% fish meal (T1), basal diet + 5% soybean meal (T2) and basal diet + 2.5% soybean meal + 2.5% fish meal (T3). The quantity of colostrum production was determined at six h post-partum using oxytocin injection method. The quantity of colostrum in T1, T2 and T3 was higher (p < /em><0.05) than that in CON and the highest amount of colostrum production was obtained from group receiving basal diet + 2.5% soybean meal+2.5% fish meal (T3). Ewes in 5% fish meal group (T1) had higher (p < /em><0.05) colostrum IgG concentration than ewes in other groups. The experimental treatments reduced the glucose concentration of the blood in pre-partum ewes (p < /em><0.05). The addition of undegradable protein sources decreased the BHBA concentration and increased IgG concentration in the post- partum ewes (p < /em><0.05). The lowest concentrations of glucose and NEFA in post-partum ewes were in the 5% soybean group (p < /em> <0.05). In conclusion, undegradable protein supplementation during late gestation increased serum IgG concentrations and improved colostrum quantity and quality in pregnant ewes.


Main Subjects

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