Use of Guar (Cyamopsis tetragonoloba) Meal for Broiler Chick Production

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Date
2015-06-22
Authors
Aisha EL Faki, Mohamed
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Publisher
UOFK
Abstract
One hundred and twenty five unsexed Arbor Acres broiler chicks were used in an experiment to evaluate nutritive replacement values of guar meal (Cyamopsis tetragonoloba) for conventional protein sources. Chicks were kept for 10 days adaptation period after which they were divided into five groups each of twenty five birds and all groups were checked to be similar in average initial weight. Five iso-nitrogenous semi iso-caloric rations were made and allotted randomly to the five groups with the guar meal level replacing groundnut cakes at 0 (group A, serving as control), 33.3% (group B), 66.7% (group C) and 100% (group D and E). The guar meal supplied in ration E was heat treated (roasted). Feeding extended for 9 weeks during which performance parameters were recorded. At the end of the feeding period birds were slaughtered, carcass and meat quality attributes were assessed. No apparent digestive or ill health effects were recorded on guar meal feeding at all levels of replacement but live weight gains decreased in descending order for groups B (1573.8 gm), C (1394.1 gm) and D (795.6gm) with improvement on toasted guar meal in group E (1217.3 gm) which was still below the control group record of 2230.5 gm. Feed conversion efficiencies followed the same pattern. Serum enzymes (ALP and ALT) increased (P<0.05) in group D supported by non-diffused necrotic foci in the liver and degeneration of proximal renal tubules. Serum protein and cholesterol did not change (P< 0.05) with the level of guar meal replacement. Guar-fed groups (B, C, D and E) finished at significantly (P<0.05) lower weights (1660.3 gm, 1481.2 gm, 852.8 gm, 1304.4 gm, respectively) compared to the control (3316.6gm). This weight difference was reflected also on the dressing-out percentage, total tissue weights and tissue percentages selected cuts weights, whereas treatment effect was not significant (P>0.05) on body components, proportions of carcass cuts and tissue proportions of the selected cuts. Increasing guar meal feeding significantly (P<0.05) affected muscle moisture. Effect on crude protein and ash was variable. Meat quality parameters of selected cuts were similar in colour, water holding capacity, shear force values and cooking loss. Only group E had significantly (P<0.05) lower cooking loss. Higher inclusions of guar meal in broiler rations require effective inactivation of factors to avoid depression in performance.
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Keywords
Meal, Broiler Chick, Production
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