الفهرس 
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Abstract
The aim of the present study was to study the effect of using heat treatment for main source of diet protein (SBM) on productive and physiological performance of growing lambs, nutrients digestibility, some ruminal fermentation characteristics, as well as some blood parameters, carcass quality and economic efficiency. The diets which contained heat protected protein had not significant effect on rumen PH value, and the higher and lower values were observed before feeding and after 4 hours, respectively. Heat protected protein had not significant effect on rumen TVFA’s. For sampling time, lower and higher values were observed before feeding and after 4 hours for control diet and T2, while the lower and higher estimates were showed before feeding and after 8 hours in T1. Heat protected protein had not significant effect on all blood hematological parameters and blood biochemical parameters under study. The overall average of blood hematological parameters and blood biochemical parameters was in normal range with non-significant differences and none clearly differences were showed at different sampling time. Heat protected protein had no significant effect on dressing- percentage, hot and cold carcass weights.