Effect of Dietary Inclusion of Azolla (Pinnata) on Some Rumen Fermentation Characteristics of Awassi Lamb

Abstract

This study aimed to evaluate the effect of the inclusion of different levels of Azolla on the rumen fermentation characteristics of Awassi lambs. Fifteen local Awassi lambs, aged 5-6 months and weighing on average 23.2 ± 0.3 kg, were randomly divided into three treatment groups: T1 (control), T2 (3%), and T3 (5%) based on body weight. Rumen liquid was collected at three different periods (before feeding, 2 hours, and 4 hours post-feeding). Results showed no significant difference (P ≤ 0.05) in rumen pH and total volatile fatty acids (TVFAs). However, there was a significant increase (P ≤ 0.05) in N-NH3 concentration with increasing Azolla level in the diet. Rumen parameters were significantly affected by the time of sampling after feeding; pH value decreased while the concentrations of ammonia and volatile fatty acids increased during the periods of 2 and 4 hours after feeding. The interaction between Azolla levels and time of sampling indicated that the pH value of rumen liquid from lambs in T2 and T3, at sample times of 2 and 4 hours after feeding, significantly (P ≤ 0.05) decreased. Furthermore, lambs fed 5% Azolla showed a significant increase in TVFAs concentration after 4 hours and in N-NH3 concentration at both 2 and 4 hours post-feeding. The use of Azolla as a protein source in the feeding of Awassi lambs, as a partial replacement for wheat bran, has been associated with an improved rumen environment