Abstract
Background:
Enhancing the nutritional components in milk would improve its quality, especially in ewe milk, because of its economic importance to dairy industry companies.

Aim:
This study evaluated the effects of adding ground dates, named Al-Zuhdi, to the concentrated diet on the productive performance of the milk components and bacterial fermentation products of the rumen during the lactation period.

Methods:
Eighteen ewes, aged 2.5-2 years old, in good health, with an average weight of 53.60± 7.25kg B.W were divided into three groups equally. The first group (T1) was fed on a basal diet as a control group, while the ewes of the second group (T2) were fed on a basal diet with ground dates at a ratio of 7.5%. The third group (T3) was fed a basal diet supplemented with 15% ground dates.

Results:
The findings demonstrated that the rates of rumen fermentation rose considerably (p<0.05) when dates were added to the diet of ewes. Supplementing with ground dates raised the levels of NH3N and total volatile fatty acids. When comparing the treated groups with the control, the relative abundances of rumen fluid's pH acidity were decreased (p<0.05). A diet supplemented with ground dates significantly increased milk protein and fat percentages in T2 and T3 ewes, but no significant difference was observed in milk lactose and solid non-fat.

Conclusion:
The current study concluded that incorporating ground dates into nutritional supplements can enhance the activation of rumen microorganisms and provide nutrients to ewes, which is reflected in the enrichment of milk components.

Key words: Feed energy, Milk composition, Al-Zuhdi dates, Rumen fluid, Awassi ewe