Effect of Using Ginger Roots ( Zingiber officinale) on Milk Yield and Some of Its Components, Body Weight of Ewes and Lambs, in Awassi Sheep

The practical part of the study conducted in Animal Production Department


INTRODUCTION
Since ancient times, medicinal plants have been used in the treatment of some disease and then their use was later expanded to animal diets due to their effect in improving production performance of animals, the use was expanded as additives to animal diets especially ruminants after the perceived risk of using chemicals such as growth catalysts, antibiotics and hormones (Ojeu, 2003). This added value to medicinal plants used in animal diets in general and ruminants in particular especially after they showed encouraging results in improving production performance and reproductive characteristics of animals ( Al-Rawi, 2008 andHadi 2010). Ginger was selected in this study for its therapeutic and pharmacological properties and its effect in improving digestion and increasing appetite (Vutyavanich et al., 2001). Ginger also reduces constipation and gastric gases by increasing the intestinal muscle efficiency and stimulating lipase, sucrase and maltase enzymes (Erust and Pitler, 2000). Al-jubouri (2012) pointed that the adding of ginger to cows' diets leads to a significant increase in milk production and its constituents. The present study aims to expound the effect of adding dried ginger roots on the production characteristics including (milk production and its constituents and the weights of ewes and lambs from birth to weaning).

MATERIALS AND METHODS
This study was conducted in the sheep farms of the Livestock Department / College of Agriculture and Forestry/University of Mosul from 15 / 11 / 2013 to 1/ 4 / 2014 , to test the effect of adding four levels of ginger root (0, 10, 20 and 30) g/head/day for their effect on milk production and its constituents and body weight of ewes and their lambs from birth to weaning. The study was conducted on 40 Awassi ewes divided into four groups based on body weight and each group was allocated aseperate barn to test four levels of ginger root additions (0,10,20 and 30)g . All ewes received their nutritional requirements of protein and energy based on (N.R.C 2007) by giving them a uniform diet throughout the study period with constituents as shown in Table (1). Milk samples were taken to test their constituents (fat, protein, lactose, and non-fat milk solids) every two weeks. The samples were analyzed in the laboratories of the General Company for Dairy Products in Mosul using the (Lacto star) milk analyzer supplied by the (Funke Gerber) Company/Germany. The age and mating season were close for the ewes in each group. Ewes and lambs were weighted every (4,8 and12) weeks using a sheep scale with sensitivity of (100 g) to measure their growth and health conditions. Data analysis was carried out based on the complete random design (CRD) as indicated by AL-Rawi, and Khalafallah (1980) and using the mathematical model: Yij = µ + Ti + eij Where: Yij = The observed value of the studied characteristics. µ = The general mean value. Ti = The effect of the treatment representing the effect of ginger. eij = Random experimental error value.
Duncan's Multiple Range Test (Duncan, 1955) was used to determine the mean differences between the means. Statistical analysis and comparison of the averages were carried out using the computer statistical program SAS (2003).

RESULTS AND DISCUSSION
The results in Table (2) show a significant increase (P ≤ 0.05) in milk production from the third week after birth and in favor of the two treatments 20, 30 g ginger/head/day. The results agreed with the results of Al -Jubouri (2012) who found a significant increase in milk production in the Holstein cows. Table (3) showed a significant increase (P ≤ 0.05) in the monthly of milk yield for the treatments of 20 and 30 g/ginger/head /day while the milk constituents did not significantly differ due to increase in milk production except for the level of protein in the 30 g treatment which increased significantly as indicated in Table (4). The result of this study also conforms with Al-Jubouri (2012) on absence of significant differences in milk constituents when adding ginger in the diet of Holstein cows. The reason for the significant increases in the monthly milk yield is may be due to ginger in improving of milk production (Kanjanapothi, 1987) because it contains active substances that have positive effects in improving the diet and digestion (Andrew, 2003).
Table (5) showed that there were non-significant differences ((P ≤ 0.05) in the initial weight of ewes until the fourth week of the study, but showed significant increase (P ≤ 0.05) in the weights of ewes in the eighth week of the study in the treatment of 10 g ginger/head/day and this is expected or normal because the ewes in the group of 10 g Ginger treatment were significantly low in milk production. As ewes began this treatment the milk production dried up and the diet of this groups covers the needs of sustenance and the surplus affects the weight of the body inevitably because of the low amount of milk produced. These results agree with Al-Jubouri (2012) where he found no significant differences in body weight when he added different percentages of Ginger roots to dairy cow's diet. As for the weight of the lambs from birth to weaning, the same table showed that the weight of the lambs that had ginger introduced to their diet began slight gradual differences, especially the treatment of 30 g ginger/ head/day, but these increases did not reach the significant limit until the age eight weeks (P ≤ 0.05). However, a significant decrease in weight was found in week 12 (weaning age) for the treatment of 10 g ginger/head/day. This is a natural result of the dry udders of most ewes of this treatment and the reduction of milk production, which negatively affects the weaning weight of their lambs.