The Effect of Using Olive Trees Pruning Residues on Fattening Criteria and Carcass Characteristics of Awassi Lambs

Achraf al-Khatib
General Commission for Scientific Agricultural Research-
Hama Research Center
Faculty of Agriculture, Aleppo University,


The research was conducted using (28) heads of Awassi male lambs randomly divided into (4) equal treatments: control, one, two and three respectively. The initial body weight were  (34.7±0.8,34.4±0.9,34.4±0.6,34.8±1) kg for the control, one, two and three respectively. The control was fed on (714) g/d/head of concentrated mixture and (750)g/d/head of barely straw and they had a free access to water. The concentrate mixture was replaced by (10%,20% and 30%) crushed dry olive leaves and branches in the treatments: one, two and three respectively. After (75) days, at the end of the research, (4) heads-one head per group were slaughtered to measure carcass characteristics. A digestion trail was conducted involving (12) matured males (3 per treatment) and the digestibility was calculated using indicator method. A palatability trail was conducted using (28) heads (7 heads per treatment). The results showed that using olive pruning residues instead of concentrated part of the ration up to (10) % had no significant effect on average daily gain, digestibility and feed coefficient as compared to the control. There were no significant effects of using olive tree pruning residues on palatability of ration treatments but. On other hand, cost of one live weight decreased.