Evaluation of rumen fermentation in buffaloes fed roasted guar korma
Sandeep Chhikara, Dhawal Kant Yadav, Nand Kishore, SS Dahiya and Sube Singh
The purpose of this study was to determine the impact of feeding buffaloes roasted guar korma in place of groundnut cake (C) at levels of 51% (E1) and 100% (E2) on the rumen fermentation pattern. An abundant source of plant protein (58.8% CP), roasted guar korma is a by-product of the production of guar gum. Using a 3X3 latin square configuration, the rumen fermentation parameters in three rumen fistulated male buffaloes were examined for the three treatments. The bulls were put on a maintenance diet that included wheat straw and a 2.5 kg concentrate combination. The effects of various treatments and the time of sampling on nitrogen fractions, TVFAs, and pH in the rumen liquor of adult male buffaloes were examined. In the C and E1 treatment groups, the total nitrogen increased at 3 hours after feeding and then began to decline at successive intervals, while in the E2 treatment group, it peaked at 6 hours after feeding. At 3 hours post-feeding, it was statistically different for C than E2, although the mean total nitrogen levels in SRL at the various time points were not. Similar trends were observed for the NH3-N level in SRL over time. For various treatments, the mean values of TCA-ppt.-N and NPN of SRL at various time points were also non-significant. Total volatile fatty acid levels in SRL varied significantly between C, E1, and E2, with E2 having the highest values and C having the lowest. At 0 and 9 hours after feeding, there was no difference between the treatments; however, at 3 and 6 hours after feeding, E1 and E2 had significantly higher values than C and there was a significant difference between all the treatments, with E2 having the highest values and C having the lowest. The three treatment groups' median pH values did not significantly differ from one another. As a result of the current study, it is possible to draw the conclusion that buffalo diets can successfully substitute roasted guar korma for groundnut cake at levels of 50 and 100 percent without negatively affecting the rumen fermentation pattern or reducing protein and fibre absorption.
How to cite this article:
Sandeep Chhikara, Dhawal Kant Yadav, Nand Kishore, SS Dahiya and Sube Singh. Evaluation of rumen fermentation in buffaloes fed roasted guar korma. The Pharma Innovation Journal. 2023; 12(6S): 440-444.