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Abdulmalik Abdulrahman Abdulqader ALnajar
Abdlmalek.a.abdlqader@st.tu.edu.iq
Maysaloon W. Ibrahim
Abdlmalek.a.abdlqader@st.tu.edu.iq

Abstract

This experiment aimed at studying the qualities and carcass of Sheep meat Awassi after a being dose of apricot seed oil to the animals field in the Department of Animal Production at the college of Agriculture - University of Tikrit. This experiment used 16 local sheep , ranging in age from 4-5 months,  transaction.  animals weighed weekly to adjust the  amount of feed provided depend on the new weigh  Animals were dosed apricot seed oil daily orally in proportions (0.5 ML and 1.0 ML and1.5 ML ) Relative to the weight of the live animal For the second, third and fourth treatment , using the syringe , the proportion of apricot seed oil given per week changed according to the weekly weight gain , At the end of the experiment, 12 lambs were slaughtered    


The results of the analysis showed significant differences in the weights of the main cuts and as the weight of the thigh , where the third and fourth treatment recorded a significant rise. The third and fourth treatment recorded a moral rise. The results of the analysis showed significant differences in the weights of the secondary carcass parts in cuts the weight of the for shank , where the third treatment recorded a moral rise. The results of dosing animals with apricot seed oil showed moral differences in the Palmatic fatty acid ratio, where the fourth treatment recorded significant . For The recipe of Linolic fatty acid the fourth treatment recorded significant , The recipe for Lenolinic fatty acid recorded the fourth treatment significant , The characteristic of Stearic fatty acid illustrated the superiority of the fourth treatment by registering significant . The characteristic of Stearic fatty acid illustrated the superiority of the fourth treatment by registering significant.

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How to Cite
Abdulqader ALnajar, A. A., & Ibrahim, M. W. (2022). Effect of dosing Awassi lambs with apricot seed oil on the primary and secondary cuts of their carcasses and the percentage of some fatty acids in their meat. Tikrit Journal for Agricultural Sciences, 22(4), 39–44. https://doi.org/10.25130/tjas.22.4.6
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