The Impact of Genetically Modified Soybean Meal on Weight Gain and Rumen Fermentation in Awassi Lambs

Abstract This study was conducted to show the effect of using genetically modified on weight gains and fermentation of rumen liquid in Awassi lambs, and four levels of soybean meals were used 6% non-GMO, 6% GMO, 12% non-GMO, 12% GMO in a factor trial 2 × 2 complete randomized design, 20 Awassi lambs with an initial weight of 18-20 kg and two months old were used, the animals were fed individual nutrition for 3 months, and samples of rumen fluid were taken at times 0, 2, 4 hours after morning feeding, and the results showed that there was no significant effect of genetically modified feeds on the characteristics of rumen fluid and microorganisms during different withdrawal times, and no significant differences were observed in the final weight of lambs and the rate of food conversion efficiency, while greater weight gains and a high rate of nutritional conversion efficiency were observed in groups that consume 6% of the feed compared to lambs that consume 12%. We conclude that genetically modified soybean meal had no significant effect on the productive traits and fermentation of rumen liquid for Awassi lambs, and that the nutrition level of 6% has positive effects.