Twenty four growing Ossimi ram Lambs aging one year were used in the present study Lambs were distributed randomly into three equal groups A, B and C. The initial body weight was 31.8, 31.4 and 31.4 Kg for group A, B and C, respectively. Group A was fed concentrate mix ture ad. lib., while other two groups B and C received only 60% and 40% of the concentrate mixture ad.lib-level. In addition, all groups were fed wheat straw ad libitum. The following results were obtained. 1- Pre-slaughter weight, empty live weight and
carcass weight of animals given ad.lib- ra tion was significantly higher than those given either 60% or 40% of the ad.lib: le
vel. 2- Weights of head, hide, feet and alimentary
tract increased with increasing concentrate
level in the ration. 3- Group A (ad.lib.) had the higher dressing
percentage (59.38) compared with 54.35 and
48.01 groups B and C, respectively. - By increasing concentrate level in the ra
tion, weights of lean, fat, bone and fat tail
significantly increased. 5- There was a highly significant increase in
dry matter and ether extract percentages of meat occurred by increasing concentrate level, vice-versa, protein percentage dec reased significantly by increasing energy
level. 6- Shoulder meat contained less moisture and
more fat than meat of leg and loin joints, while loin meat had higher percentage of protein than leg and shoulder meat.