Utilization of roasted guar (Cyamopsis tetragonoloba) korma in the diet of broiler chickens

Roasted guar korma (Cyamopsis tetragonoloba), a byproduct of guar gum industry left after removal of gum, contains high protein and low gum. A feeding trial of six weeks duration was conducted to assess its feeding value in straight run (CARI BRO Vishal) broiler chick (n=128), distributed randomly into 16 groups of 8 each. Four experimental diets (iso-caloric and iso-nitrogenous) were formulated both for starting (0–21 days) and finishing (21–42 days of age) periods incorporating 0, 5, 7.5 and 10% roasted guar korma replacing soybean meal. Each diet was offered to four replicated groups of eight birds each ad libitum. The roasted guar korma contained 50.27% protein, 5.32% ether extract, 6.24% crude fibre, 7.08% total ash, 1.28% acid insoluble ash, 31.09% NFE, 0.13% calcium and 0.30% phosphorus on dry matter basis. The urease activity was 0.010mgN/g/minute at 30ºC and in vitro pepsin-pancreatin digestibility was 88.18%. The body weight gain, feed intake, feed conversion ratio, protein and energy efficiencies and feed cost of gain did not differ statistically (P > 0.05). The humoral and cellular immune response, carcass traits, cut up parts and yields of digestive and immune organs weights also remained statistically similar due to various dietary treatments. It is evident from the results that high-protein roasted guar korma can safely and economically be added replacing soybean meal of broiler diet.