The Potential of Safflower Seed Meal as a Protein Supplement for Finishing Sudan Desert Sheep.

Abstract

The potential of safflower seed cake as a protein source in animal rations was investigated using ten lambs. Lambs were paired making five pairs (blocks) to eliminate differences in initial weight. Two rations containing 35% dura (Sorghum) grain, 27% wheat bran, 2% calcium carbonate, 1% salt and 35% of either cotton seed cake (CSC) or safflower cake (SC) were assigned randomly to animals in each block. Results indicated that animals receiving the SC ration consumed more feed (P<0.01) and thus had a lower feed efficiency (P<0.01) when compared to animals receiving the CSC ration. No differences were observed in the final weight or weight gain. Data on non-carcass components revealed that animals receiving the SC ration had higher (P<0.01) empty rumen and kidneys weight and animals receiving the CSC ration had higher (P<0.01) spleen weight. The significance of these results is unclear. Regarding the carcass characteristics, no significant differences were found between the animals in the two rations except that animals in the SC ration had higher (P<0.05) separable connective tissue than animals in the CSC ration. No differences were noted in the mean yield of carcass whole cuts. Results also indicated that there were no significant differences between the two rations observed in the taste panel in muscle colour, tenderness, juiciness or flavour. However, samples from the animals receiving the CSC ration were more desirable (P<0.05) to consumers than samples from animals in the SC ration. No significant differences were observed in the meat chemical analysis. From these data it is concluded that: 1. Safflower cake is equal to cotton seed cake as a protein source in the rations for sheep. 2. Since animals consumed more feed per gain, it may not be economical to feed safflower cake unless it is cheaper than cotton seed cake. 3. Safflower cake caused diarrhea to animals, especially when it was fed alone. Thus more research is needed to investigate the cause and to determine the digestibility of safflower cake