The Effect of Autoclaving and Enzyme Supplementation of Guar Meal on the Performance of Chicks and Laying Hens

Abstract

Four experiments with broilers and one with laying hens were conducted to study the effects of processing and hemicellulase supplementation of guar meal (37.0% protein) on growth, feed efficiency, and egg production. Guar meal at 0, 10, and 15%, either in raw form or autoclaved at 100, 102, or 132 C for 3, 15, or 30 min, was fed alone or in the presence of 0 to 250 ppm hemicellulase. In an experiment utilizing full-term broilers, 10 and 15% autoclaved guar meal was fed in the presence of lincomycin (3.3 ppm) or in combination with lincomycin and hemicellulase (25 ppm). The laying hen experiment was conducted with 36-week-old hens for 8 weeks. They were fed the raw or autoclaved meal (102 C, 15 min) alone and in combination with 30 ppm hemicellulase. The raw guar meal depressed growth and the depression was dose-related. Autoclaving at 102 C for 15 min increased growth and feed efficiency. A higher temperature or a longer time of autoclaving failed to give any further increase in growth or feed efficiency. The lowest (16.5 ppm) hemicellulase was as effective as the highest (250 ppm) in increasing growth and feed efficiency of chicks when added to guar meal diets. Penicillin had no effect on growth or feed efficiency when added to the diet containing autoclaved guar meal in the presence of hemicellulase. Dry heating at 150 C for 6 hr or water treatment of guar meal was not effective in stimulating growth or feed efficiency. Guar meal also increased stickiness of droppings; autoclaving enhanced the effect, whereas hemicellulase prevented the sticky droppings.(ABSTRACT TRUNCATED AT 250 WORDS)

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

“…Heat treatment and supple- (Patel and McGinnis, 1985;Lee et al, 2003a;2003b;2009) (Table 3). Theenzymes like pectinase in chick feed have also been recommended for overcoming growth-inhibitory properties of GM (Anderson and Warnick, 1964;Rao et al, 2015).…”

“…Heat treatments also have negative effects like sticky droppings; however, supplementation of enzymes can avoid such issues (Patel and McGinnis, 1985). Moreover, it is recommended to keep inclusion level of GM below 2.5% to avoid these problems (Lee et al, 2003b).…”

“…Flow diagram depicting overall guar meal processing steps of feed mills (Figure 3). Patel and McGinnis, 1985;Lee et al, 2003a;2003b;2009) …”

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

“…Saponins present in guar meal also tend to form complex with protein, thus reducing the availability of protein. Most studies have reported a reduction in performance of broilers fed a diet containing GM at 25 g kg −1 or higher levels . However, it has been reported that GM can be incorporated up to 150 g kg −1 in the diets of Vanaraja, a relatively slow growing colored chicken, without affecting the performance at 42 days of age .…”

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“…[19] Hemicellulase supplementation of guar meal (37.0% protein) affects growth, feed efficiency, and egg production and hemicellulase prevented the sticky droppings. [20] The apparent viscosity of the gums was directly proportional to the gum concentration. Plant gum also contains flavonoids.…”