Physiological and Productive Impacts of Including Artificial Saliva in Lamb Diets: Growth, Carcass Traits, and Fermentation Efficiency
< 0.05 < 0.05) the molar proportions of butyric acid, iso-valeric acid, and valeric acid in ruminal fluid while other levels of artificial saliva were associated with reduced concentrations of volatile fatty acids (VFAs). In conclusion, AS effectively functioned as a buffering agent, enhancing dietary safety without adverse health effects.
Authors
- Mohsen M. Alobre (ORCID: https://orcid.org/0000-0003-0750-2751)
- Abdulkareem M. Matar (ORCID: https://orcid.org/0000-0003-0343-5969)
- Ibrahim A. Alhidary (ORCID: https://orcid.org/0000-0003-2547-4395)
- Gamaleldin M. Suliman (ORCID: https://orcid.org/0000-0001-9865-1589)
- Mohammed M. Qaid (ORCID: https://orcid.org/0000-0003-0934-9690)
- Mutassim M. Abdelrahman
- Faisal A. Alshamiry
Institutions
- King Saud University (SA)
Publication Details
- Journal
- Veterinary Sciences
- Published
- 2026-04-17
- DOI
- https://doi.org/10.3390/vetsci13040395
- Primary Topic
- Ruminant Nutrition and Digestive Physiology
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- King Saud University