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0.05 ) higher feed intake at (9-13) weeks and appeard to the best feed conversion at (5-9 weeks). Moreover, group fed ration C had the highest nutrient digestibility and nutritive values.Rabbit dietary 60% SBV instead clover hay were lowet in water consumption and ml W.C. /gm DMI. Slaughter weight ,( hot carcass weight plus edible offal's) were significantly(p> 0.05) increased for rabbits fed SBV hay diets (B,C and D) compared with those fed control diet (A). But the other parameters of carcass characteristics were not significant . The results showed that replacing 20 , 40 and 60 % of clover hay by SBV hay can be used in rabbit diet to get better net revenue, economical effecincy and feed cost per kg daily gain. Generally it could be shown that the inclusion of strawberry vines by- products with rat of 60% from clover hay in rabbit diets tended to economically effective .]]>
p. 635−647
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p. 649−672
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0.01) CF content and cell wall constituents, whereas, R1 showed the lowest (P>0.01) CF content and it’s components. All contents and cell wall constituents showed gradual decrease (P<0.05) by progressed incubation time. Also, the obtained results revealed that R3 had the highest (P>0.05) nutrient disappearance, followed by R2 then R1. The best cell wall content disappearance also was for R3. All values of nutrients disappearance showed gradual increase (P<0.05) by progressed incubation time. In vitro fermentations, microbial protein and ruminal protozoa showed the highest values for R3. While, R2 had the best utilization of energy. It can be concluded that rations containing high roughage ratio enhanced nutrient degradability, In vitro fermentations, microbial protein and increased ruminal protozoa. ]]>
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p. 697−710
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0.05) on feed intake, feed conversion and egg production traits (egg number, egg weight and egg mass). Adding FO, LO, and their combination insignificantly increased yolk percentage.Saturated fatty acids significantly decreased FO and LO increased compared to the control. Diets containing FO, LO, and their combinations resulted in a significant increase of n-3 polyunsaturated fatty acids and polyunsaturated fatty acid concentrations in eggs compared to the control group.Adding 2% FO, 1% FO + 1% LO and 1.5% FO + 1.5% LO to laying diets decreased (P<0.05) egg yolk total cholesterol and egg yolk total lipids comparing to control group. The lowest values of egg yolk total cholesterol and egg yolk total lipids were recorded by 1.5% FO + 1.5% LO compared to other treatments. Using 1% FO only or 1% FO + 1% LO in laying hen diets improved the economical efficiency comparable to the control group. The best feed cost/kg egg was recorded by the group fed diet 1% FO + 1% LO.
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p. 775−789
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p. 793−813
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p. 851−867
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