Hossem Sahraoui

Sheep farming plays a vital role in Mediterranean rural economies, but its sustainability is threatened by the high cost of imported protein sources such as soybean meal. This study, carried out in an experimental farm in northeastern Algeria, evaluated locally available alternatives - faba beans and sprouted barley - as substitutes in lactating ewes diet. Thirty Ouled Djellal ewes were randomly assigned to three iso-energetic and iso-nitrogenous diets (16 % crude protein): Three concentrates differing only in protein source: soybean meal, faba beans, or a 50 % faba bean– sprouted barley mix (n =10 per group). Milk yield and composition (fat, protein, lactose, total solids, non-fat solids) were measured, and lamb growth was assessed using average daily gain. Data were analyzed using one-way analysis of variance. No significant differences were observed in milk yield or lamb growth among treatments (P > 0.05). However, milk composition was significantly influenced by diet. Milk protein differed strongly (P < 0.0001), with the (faba beans) group showing the lowest value (4.99 %), significantly lower than (soybean meal) (7.36 %) and the (faba bean– sprouted barley mix) group (6.88 %). Milk fat was higher in the (soybean meal) (6.38 %) and (faba beans) (5.83 %) groups than in the (faba bean– sprouted barley mix) group (5.26 %) (P = 0.043). Lactose was not significantly affected (P = 0.064). Total solids were significantly lower in the (faba beans) group (16.10 %) compared with (soybean meal) (18.09 %) and the mixed diet (faba bean– sprouted barley mix) (18.64 %) (P < 0.002). Non-fat solids were the most sensitive parameter (P < 0.0001): (faba bean– sprouted barley mix) (15.01 %)> (soybean meal) (12.20 %) > (faba beans) (10.68 %). Lamb growth remained stable regardless of treatment. In conclusion, faba beans and sprouted barley can replace soybean meal in lactating ewes without compromising milk yield or lamb growth. The sprouted barley–faba bean mixture is the most balanced option, supporting the use of local legume–cereal combinations as sustainable alternatives to imported soybean meal.

Stevia rebaudiana (Bertoni), a plant belonging to the Asteraceae family, has long been valued as a natural alternative to sugar. The sweet compounds it contains, known as steviol glycosides, can be up to 450 times sweeter than sucrose. In recent years, stevia has taken a prominent place among...