A study on possibility of Rosa canina seed use as feed ingredient in diets of Morkaraman male lambs

ESENBUĞA N., MACİT M., Karaoglu M., Aksakal V., YÖRÜK M. A., GÜL M., ...More

TROPICAL ANIMAL HEALTH AND PRODUCTION, vol.43, no.7, pp.1379-1384, 2011 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 7
  • Publication Date: 2011
  • Doi Number: 10.1007/s11250-011-9857-6
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1379-1384
  • Keywords: Morkaraman lamb, Rosa canina seed, Fattening performance, Carcass characteristics
  • Eskisehir Osmangazi University Affiliated: No


This experiment was carried out to evaluate the ground Rosa canina seed at various levels (0%, 5%, and 15%) in barley-soybean-based concentrates offered to Morkaraman male lambs at approximately 8 months of age, on fattening performance, carcass, and meat quality characteristics. The lambs were divided into three treatment groups including R1 (concentrate without R. canina seed; n=12), R2 (concentrate with 5% R. canina seed; n=12), and R3 (concentrate with 15% R. canina seed; n=12) at the beginning of fattening period. The soybean meal was used as main protein source in treatment groups. All of the groups were fed a diet consisting of concentrate offered ad libitum and 300 g of grass hay per lamb per day during 60-day fattening period. The effect of diet on daily weight gain was found statistically significant. The control group had higher daily weight gain than R3 groups with 15% of ground R. canina seed. The hot carcass and cold carcass weights and dressing percentage values were affected by diets, and R3 group fed concentrate with 15% R. canina seed had higher carcass weights and dressing percentages than R1 and R2 groups. Differences among the groups in terms of leg, rib, and hindshank weights were found highly significant. While R1 and R2 groups were not significantly different, R3 group was significantly higher to R1 and R2 groups in leg, rib, and hindshank weights. In addition, meat color parameters and pH values were not affected by diets in present study.