Analysis of buffaloes fed roasted guar korma with regard to rumen fermentation

Abstract

This study aimed to ascertain the effect on the rumen fermentation pattern of feeding buffaloes roasted guar korma at levels of 51% (E1) and 100% (E2) instead of groundnut cake (C). As a by-product of making guar gum, roasted guar korma provides a rich source of plant protein (58.8% CP). The rumen fermentation parameters in three male buffaloes with fistulated rumen were analyzed for each of the three treatments, utilizing a 3X3 latin square arrangement. The bulls were placed on a maintenance diet consisting of 2.5 kg of concentrate combined with wheat straw. We looked at how different treatments and sample times affected the pH, TVFAs, and nitrogen fractions in the rumen fluid of adult male buffaloes. Total nitrogen peaked in the E2 treatment group six hours after feeding, whereas it climbed in the C and E1 treatment groups three hours after feeding and subsequently started to fall at different intervals. While the mean total nitrogen levels in SRL at the different time intervals were not, it was statistically different for C than E2 at 3 hours post-feeding. Over time, comparable patterns were noted for the NH3-N level in SRL. The mean values of TCA-ppt.-N and NPN of SRL at different time points were also not significant for different treatments. There was a substantial difference in the total volatile fatty acid levels in SRL between C, E1, and E2, with E2 having the highest values and C having the lowest. While there was no difference between the treatments at 0 and 9 hours post-feeding, there was a significant difference between the treatments at 3 and 6 hours post-feeding, with E2 having the highest values and C having the lowest. At these times, E1 and E2 had significantly higher values than C. The median pH readings of the three treatment groups did not show any discernible differences. The present study's findings allow us to conclude that buffalo diets can effectively replace groundnut cake at 50 and 100% levels with roasted guar korma without impairing the pattern of rumen fermentation or decreasing the absorption of protein and fiber.