Akademik Veri Yönetim Sistemi
4th International Animal Nutrition Congress, February 29-March 3, 2024, Antalya, Türkiye, 29 Şubat - 03 Mart 2024, cilt.1, ss.67-73
This study was carried out to investigate the effects of adding vinegar to the drinking water of fattening lambs on their fattening performance and carcass characteristics. In the experiment, 40 Kıvırcık male lambs aged 2.5-3 months and with an average live weight between 23 and 25 kg were used as the animal material. Lambs were divided into 4 different groups (control (0), 5, 10, and 15 ml/L vinegar) in accordance with the experimental design, and it was planned to have 10 animals in each group. At the end of the treatment period, it was determined that the differences between the final weights of the groups were not significant and the obtained values varied between 35.17 and 36.00 kg. Cold carcass weights of lambs belonging to different groups varied between 15.75 and 16.30 kg, and the differences between the averages were not significant. As a result, it can be said that adding up to 15 ml/L of apple cider vinegar to the drinking water of fattening lambs does not have a negative effect on carcass characteristics.