Roasted guar (Cyamopsis tetragonoloba) was substituted for groundnut cake to see how it affected the growth performance and nutrient utilisation in growing buffalo calves. Korma
Sandeep Chhikara, Dhawal Kant Yadav and N Kishore, SS Dahiya, Jyotsana Khaliya and Sube Singh
The goal of this study was to determine the effects of feeding roasted guar korma to female buffalo calves in place of groundnut cake (C) at levels of 51% (E1) and 100% (E2) on a protein basis. A by product of the production of guar gum, roasted guar korma is a high-protein feed made from vegetables. A 151-day growth trial was carried out on 18 female buffalo calves that were randomly assigned to each of the three treatments. Intakes of total DM, wheat straw, and concentrate were comparable across all groups. At the conclusion of the experiment, a digestibility trial was performed, and it was discovered that the difference in the digestibility of close nutrients and cell wall elements between different treatment groups and the nutritional value of the diet was statistically insignificant (p<0.05). Average daily increase and total live weight gain over 150 days were both considerably higher in E2 than C, but similar to E1 for both groups. FCR and FCE among the calves in the three treatment groups did not differ significantly from one another, although E2 had high FCE since E2's FCR was lower than the other two groups'. In comparison to the other two groups, E2 had reduced daily ration costs and dry matter costs per kilogramme of body weight gain. Therefore, roasted guar korma can be introduced to the diet of growing buffalo calves at levels of 50 or 100 percent as a source of protein without altering DM intake, nutrient utilisation, growth, or feeding expense.
How to cite this article:
Sandeep Chhikara, Dhawal Kant Yadav and N Kishore, SS Dahiya, Jyotsana Khaliya and Sube Singh. Roasted guar (Cyamopsis tetragonoloba) was substituted for groundnut cake to see how it affected the growth performance and nutrient utilisation in growing buffalo calves. Korma. The Pharma Innovation Journal. 2023; 12(7S): 541-544.