Effects of ground dates on rumen fermentation and milk composition parameters in local ewes

Enhancing the nutritional components of milk would improve its quality, especially ewe milk, due to its economic importance to dairy industry companies.

This study evaluated the effects of adding ground dates (Al-Zuhdi) to the concentrated diet on the productive performance of milk components and bacterial fermentation products in the rumen during the lactation period.

Eighteen ewes, aged 2.0-2.5 years old, in good health, with an average weight of 53.60 ± 7.25 kg B.W, were equally divided into three equal groups. The first group (T1) was fed a basal diet as a control, whereas the ewes of the second group (T2) were fed a basal diet with ground dates at a ratio of concentrated diet. The third group (T3) was fed a basal diet supplemented with 15% ground dates from the concentrate diet.

The findings demonstrated that rumen fermentation rates were significantly increased (p < 0.05) when dates were added to the diet of ewes. Supplementation with ground dates raised the levels of NH3-N and total volatile fatty acids. When comparing the treated groups with the control, the relative abundance of rumen fluid's pH acidity decreased (p < 0.05). A diet supplemented with ground dates significantly increased milk protein and fat percentages in T2 and T3 ewes, but no significant difference was observed in milk lactose and solid non-fat.

The current study concluded that incorporating ground dates into nutritional supplements can enhance the activation of rumen microorganisms and provide nutrients to ewes, which is reflected in the enrichment of milk components.