Practical Application of Guar (Cyamopsistetragonoloba L. Taub) Meal in Poultry Nutrition

Abstract

| Guar is a very important legume crop in arid areas of Indian sub-continent. Over the world, India is known as the biggest producer of guar bean by contributing around 90% of the total production. Guar meal is defined as a guar gum by-product which has about 450 gram protein per kilogram. In spite having high protein content, guar meal is not known on a commercial scale but it has received substantial attention for animal feedstuffs. Trypsin inhibitors are the main anti-nutritive factor present in guar; however, these can be ameliorated with the uses of enzymes and heat treatment. Fluctuations in market prices of essential feed ingredients motivated poultry nutritionist to look for alternative valuable replacements for certain feeds. Based on the promising findings of guar meal inclusion in diets, it might be an acceptable feed ingredient in poultry feed. Guar meal can be fed up to 100 g/kg diet without adverse effects on poultry performance. Higher level of guar meal at150 g/kg can be detrimental for broiler and layer birds. Because of increasing the availability of guar beans, opportunities have been expanded for using guar meal as a partial alternative for soybean meal (SBM).The inclusion of guar meal in poultry diets canbe maximized by the addition of some feed additives such as β-mannanases. The present review article presents thatnutritional values of protein and amino acids of guar meal is similar to the SBM and seems to be an attractive feed ingredient in the poultry industry.

Effect of Using Different Guar Meal Levels and Β– Mannanase Supplementation on Productive Performance of Golden Montazah Laying Hens

“…In contrast, Gutierrez et al (2007) reported that layers possess high production rate can get guar level up to 5% not more without negative effects on laying performance. On the other hand decreasing performance of egg production by increasing guar meal level up to 15% is in full agreement with Saeed et al (2017) who reported that 15% declined layer performance moreover Rao, et al (2015) reported that 15% can decrease EP, EM and AEW. In addition Hassan (2013) reported that feeding 20.0% guar meal lowered significantly EP% and EM of laying hens.…”

“…Diets with β-mannanase recorded significantly (P≤ 0.05) higher EP% and EM during different months and overall period than diets without β-mannanase. Desirable results of increasing guar meal level up to 10% on EP% and EM agree with Saeed et al (2017) who reported that 10% guar meal can supplement to diets with no harmful effects on poultry production performance. Furthermore guar meal can add to layer diets with higher rate of egg production such white leghorn up to 10% without harm effect on EP, EM and AEW (Rao, et al, 2015).…”

“…Many author insert guar meal in layer diets where Rao, et al (2015) use 10% guar meal without harm effect in layer performance. Increasing guar meal to 15% or 20 delayed layer performance (Saeed et al, 2017 andHassan, 2013) Guar meal possesses many advantages, relatively inexpensive where it had half price of soybean meal . Protein percent in guar meal reach to 50% depended on hull and germ percent where hull and germ compose 21% and 44% respectively from the entire guar bean (Ehsani and Torki 2010).…”

“…The upper appropriate limit of guar meal in poultry diets is dependent on age of bird . Guar meal may possess many flaws, where it contains anti-nutritive trypsin inhibitor (Saeed, et al, 2017) that found at low level compared with processed soybean meal (Conner, 2002). Recently Saeed et al (2017) reported that trypsin inhibitor in guar meal can moderate by heat treatment.…”

“…Guar meal may possess many flaws, where it contains anti-nutritive trypsin inhibitor (Saeed, et al, 2017) that found at low level compared with processed soybean meal (Conner, 2002). Recently Saeed et al (2017) reported that trypsin inhibitor in guar meal can moderate by heat treatment. Guar meal either contains galactomannan which present in large quantity in hull after gum extraction and known as guar gum (Lee et al, 2005).…”