Analysis of buffaloes fed roasted guar korma with regard to rumen fermentation
Sandeep Chhikara,
Dhawal Kant Yadav,
Parth Gaur
et al.
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 o… Show more
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