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This study aimed to assess the possibility of using cumin as an additive to the diet and its effect on productive qualities of Awassi lambs and some qualities of rumen fluid. Twelve lambs male were distributed (an age of 3 ± 0.5 and a mean weight of 19 ± 0.5 kg) randomly to 3 treatments (3 animals per treatment). Coarse forage given to the point of saturation, concentrated forage on a basis of 2 and 3% of body weight. The first treatment (T1% 2) included concentrated forage without adding cumin, the second treatment (T2) 2% and add 20g/kg/ concentrated forage , the third treatment (T3% 3) , concentrated forage without adding cumin, and the fourth treatment (T4) 3% and Add 20g/kg/.The experiment continued duration of 12 weeks. The results did not show significant differences between the level of nutrition 2 and 3% in the initial weight, final weight, the rate of daily and total weight gain and the efficiency of the food conversion, there was no significant effect of adding cumin in the productive qualities. The results showed that there was no significant effect of the feeding level 2 and 3% on the pH of the rumen fluid. The results showed a significant decrease at (P <0.05) for adding cumin 0 and 20 g in pH for the period 3 hours after feeding, reaching 6.93, 5.86. The results did not show significant differences in the concentration of total volatile fatty acids at the level of 2 and 3% feed and there was no significant effect of adding cumin, and the results showed that there were no significant differences in the concentration of ammonia nitrogen at levels 2 and 3% and there was no significant effect of adding cumin.

THE EFFECT OF USING TWO LEVELS OF CONCENTRATED FORAGE AND ADDING CUMIN SEEDS IN PRODUCTIVE QUALITIES AND SOME QUALITIES OF RUMEN FLUID FOR AWASSI LAMB