الفهرس 
ACKNOWLEDGEMENTS
Dietary lipid effects on nutrients digestilityOnly 14 pages are availabe for public view
 |  | from | 162 |  |  |
| | | from | 162 | | |
Abstract
This study was carried out at the institute of Animal Physiology and Animal Nutrition ( Institute fir
Tierphysiologie und Tierernthrung ), university of
Georg—August, Göttingen, west Germany during the period from April 1984 until March 198é tQ study the effect of different proportions and types of fat in the ration on nutrient digestibilities, energetic feed values, carcass characterestics and meat quality of lambs.
In digestibility trials 4 adult sheep were used to evaluate the addition of different levels of three types of fat ( A, B, and C ). However, in the fattening experiment, 40 lambs after weaning were randomly distributed into four groups ( 10 for each ). All groups ( I, II, III and IV ) recieved 70 7. of the calculated theoretical energy requirements from the basal ration. In addition, groups 11,111 and IV, recieved 30 /. of the theoretical energy requirements from starch, equal percentages of starch and fat ( 15 7. of each ) or fat, respectively.
At the beginning of the ecperiment 4 lambs were sacrificed and after 90 days of the fattening period, all animals were slaughtered.
ihe results obtained are summarized in the following : —
1— Dry matter digestibility coefficients were decreased but not significnt for fats type ( A ), ( B ) and ( C )