EFFECT OF ADDING DIFFERENT LEVELS OF MACA (LEPIDIUM MEYENII) ROOTS ON FEED ADDITINE RUMEN FERMENTATIONS LOCAL BLACK GOATS
DOI:
https://doi.org/10.36103/201rsm24Keywords:
bacterial Count, medicinal plants, volatile fatty acidsAbstract
The study aimed to evaluate the effect of using mace root powder as a feed additive on rumen fermentation rate in Iraqi black goat males by measuring volatile fatty acids, ammonia nitrogen, pH and total bacterial count in rumen fluid of local Iraqi black goat males. Sixteen male black local goats were selected and divided into four groups equal (T1T2T3T4) 4 animals per each treatment. They were weight 14.81±2.32 kg and 3.5-4 months of age . Maca powder was added at a rate of 0, 2, 4and 6 g / head / day. The results showed a significant increase (P≤0.05) in the concentration of acetic, Propionic and Butyric acid at zero time before feeding for T2T3T4 as coefficients with the control treatment T1 and high significance (P≤0.01) for the concentration of acetic for T2T3T4 on the control treatment T1 and after 6 hours significant (P≤0.05) for the concentration of actatic acid Propionic For T2T3T4 coefficients on control treatment T1, and significant (P≤0.05) at zero o'clock to measure the bacterial count of T2T3T4 parameters on the control treatment T1 .The results indicate that supplementing with 2, 4, and 6 g/head/day of Maca powder significantly enhances rumen function, The addition of maca plant has improved growth through feed intake, which has further aided digestion.
Received: 22/4/2025
Accepted: 20/7/2025
Published: 31/8/2026
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