Abstract

An experiment was conducted for 8 weeks on 15 Awassi lambs using sage dry meal. Animals were randomly allocated into 3 groups: control group meal (CGM: 0 sage; Salvia officinalis), experimental group meal 1 (EGM1: 1 sage) and experimental group meal 3 (EGM3: 3 sage) by 5 heads. Feed intake at the 8th week increased proportionally with live body weight (LBW). Cumulative live body weight gain increased slightly more in EGM3 after the 5th week to attain 10.7 Kg at 8th week. Feed conversion ratio (FCR) was most effective and attained 3.83 ± 0.97 in EGM3 vs 4.14 ± 0.53 and 4.15 ± 0.64 in CGM and EGM1, respectively. After cooling, luminance ranged between 45.41 ± 2.97 in CGM and 47.28 ± 5.63 in EGM1 whereas in EGM3 it was 47.28 ± 5.63. Redness, a*, after cooling was lowest in EGM3 (20.15 ± 3.29) followed by CGM (22.61 ± 3.41) and EGM1 (24.97 ± 1.24). Yellowness b* after 1 month of freezing is positively correlated with the achieved results after 24 h of cooling. The least losses in water after cooling was in EGM3 attaining 11.39 ± 2.39. Meat of CGM loses more water after cooking (30.30 ± 6.52) than other groups. Furthermore, after 24 hours of cooling, the most tender meat was in EGM1 (4.87 ± 0.44mm) in comparison to CGM (3.3 ± 0.64mm), whereas EGM3 occupied the 1st place in cooked meat tenderness after 1 month of freezing (5.4 ± 0.8mm). It is concluded and recommended to use rations containing sage meal in the daily feeding of Awassi sheep © 2022, Online Journal of Animal and Feed Research.All Rights Reserved.