The aim of the current research is to determine the practical level and nutritional properties of sprouted barley as a replacement for the traditional feed for fattening camels to investigate its efficacy of performance, nutritional value, digestibility, and fermentation characteristics in vivo and in vitro. The current research helps both workers and researchers to determine the level and the most effective way to utilize sprouted barley as an alternative strategy to traditional feeding systems., sprouted barley with traditional feed improves digestibility and fermentation characteristics. A total of 15 dromedary camels' males three years old Maghrebian camel's male in north coast were randomly assigned to three treatments (groups) of sprouted barley (0, 50, 75 %) diets., weight gain, Bodyweight, feed intake and feed efficiency were recorded every two weeks. Nutrient analysis was performed on feed, fecal, and urine samples. Dry m(DM) and non-fibrous carbohydrates were measured. Digestibility of DM, organic matter (OM), and neutral detergent fiber (NDF), as well as, pH value, ammonia-N, and volatile fatty acids (VFAs), were determined in vitro using continuous culture. Results showed that the treatments with sprouted barely increased crude protein (CP) content while neutral detergent fiber(NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) contents were decreased that final bodyweight was increased (p < 0.05), feed intake and the feed-to-gain ratio were increased (p < 0.05) in sprouted barley treatments. revealed a significant improvement on crude protein (CP) , ether extract (EE) , NDF and hemicellulose digestibility. The highest TDN% value was recorded by animals fed G3 (58.55%) followed by G2, G1 and the lowest value was for G1. Highest (P≤0.01) DCP% was 9.24% which recorded by G3 followed by G1, and G2, respectively. All animals were in positive N-balance but animals fed on G1 retained the least amount of nitrogen balance (mg/kg BW) among treatments. Nutrient analysis indicators of sprouted barley treatments (50 to75 %) were higher (p < 0.05) for DM, crude protein, acid detergent fiber, lignin and ash, and higher for total digestible nutrients, NDF, fat, phosphorus, zinc, copper, and net energy than the traditional diet. In the in vivo study, the digestibility of nutrients in sprouted barley treatments was improved (p < 0.05), while the diet (sprouted barley control 0%) had the lowest digestibility of DM, OM, and NDF compared with the other treatments in the in vitro study. In conclusion, the addition of sprouted barley improved digestibility, and fermentation characteristics, having a positive effect on growth.