Use of Guar By-Products in High-Production Laying Hen Diets

Abstract

A 5x5 Latin square experiment was conducted to evaluate the effect of feeding low concentrations of guar germ or a combination of guar germ and hull (guar meal) in high-production laying hen diets. A total of 125 Lohmann laying hens (21 wk old) of similar BW were randomly assigned to 5 blocks. Each block was divided into 5 experimental units, consisting of 5 hens per unit. Hens were fed either a nonguar control diet, or 1 of 4 diets containing either 2.5 or 5% guar germ, or 2.5 or 5% guar meal over a 20-wk trial period (five 4-wk periods). No significant differences were observed when feeding either 2.5 or 5% guar germ or meal (P>0.05) on hen-day egg production or feed consumption. Significant differences in egg weight, total egg mass per hen, and feed conversion ratio were detected in hens fed 2.5% guar meal, whereas they remained unchanged for diets containing either level of guar germ or 5% guar meal. Feeding either level of guar germ or guar meal did not affect shell quality (shell thickness, egg breaking force, and specific gravity), Haugh units, or egg yolk color (L*, a*, b*). The results showed that both guar germ and guar meal can be fed to high-production laying hens at up to 5% without adverse effects on laying hen performance.

Effects of Dietary Inclusion of Guar Meal Supplemented by β-Mannanase on Performance of Laying Hens, Egg Quality Characteristics and Diacritical Counts of White Blood Cells

“…Some studies reported that there was no negative impact on productive performance after adding GM without enzyme to diets at concentrations up to 2.5% in broiler chicks (Lee et al, 2003a;2003b) or 5% in laying hen diets (Gutierrez et al, 2007). Different indigestible polysaccharides, such as pectin, gum Arabic, gum agar, locust bean gum and guar gum, increase intestinal viscosity, which decreases growth and increases feed conversion.…”

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

“…Hassan et al (2010) defined guar meal as a by-product derived from guar beans during extraction of galactomannan (guar gum) containing saponins. These saponins have been investigated for antibacterial (Hassan et al, 2007), and anti protozoal (Mshvildadze et al, 2000) activities and can be used as a feed ingredient in poultry feed (Gutierrez et al, 2007;Dinani et al, 2010). Guar Meal (GM) is being considered a relatively cheap along with high protein meal source (33 to 60 % according to the type of fraction) (Salehpour et al, 2012).…”

Effect of incremental levels of dietary total sulfur amino acids on performance of white leghorn laying hens fed diets containing guar (Cyamopsis tetragonoloba) meal

“…Previous studies evaluating the effects of feeding guar by‐products on laying hen performance are limited, with the majority being carried out at latter phase of egg production . It is generally agreed that GM at 10% or higher levels decreases egg production and feed efficiency . Different processing techniques such as heat treatment and supplementation of β ‐mannanase have been used to reduce anti‐nutritional effects of GM and thus increase its nutritional value .…”

“…5,9,11 It is generally agreed that GM at 10% or higher levels decreases egg production and feed efficiency. 12 Different processing techniques such as heat treatment and supplementation of -mannanase have been used to reduce anti-nutritional effects of GM and thus increase its nutritional value. 13 Despite employing processing techniques or enzyme supplementation, the reported safe levels of GM for inclusion in poultry diets remain low.…”