Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810082843
Authors: Chhikara, Sandeep
Advisor: Nand Kishore
Title: Effect of replacing groundnut cake with guar (Cyamopsis tetragonoloba) korma on the growth performance and rumen fermentation pattern in buffaloes" submitted for the degree of Master of Veterinary Sciences in the subject of Animal
Publisher: LUVAS
Language: en
Type: Thesis
Agrotags: null
Keywords: Buffaloes, Groundnut cake, Roasted guar korma, Performance
Abstract: This study was conducted to evaluate the effect of feeding roasted guar korma by replacing groundnut cake (C) at 50 per cent level (T1) and 100 per cent level (T2) on protein basis, on growth performance and rumen fermentation pattern in buffaloes. Roasted guar korma is a byproduct of guar gum manufacturing and is a high vegetable protein (58.8% CP) feed. In first phase, 18 female buffalo calves were grouped randomly in all three treatments and a growth trial of 150 days was conducted. The intakes of wheat straw, concentrate and total DM were similar in all the groups. But, the palatability of T2 concentrate was found to be significantly (P<0.05) higher than the other two groups. A digestibility trial was conducted at the end of the experiment and the difference in digestibility of proximate nutrients and cell wall constituents between various treatment groups and the nutritive value of the ration was found to be statistically non-significant (P<0.05). Total live weight gain in 150 days and average daily gain were found to be significantly (P<0.05) higher in T2 than C, but were comparable to T1. There was no significant difference in FCR and FCE among calves in three treatment groups, but FCR of calves in T2 group was less and FCE was more than the other two groups. The cost of ration consumed/day and the cost of dry matter required/kg body weight gain were also lower in T2 as compared to the other two groups. There was a net saving of Rs 3.77 and 16.10/ kg body weight gain in treatments T1 and T2, respectively. In second phase, the rumen fermentation parameters was studied for the three treatments in three rumen fistulated male buffaloes, kept on maintenance diet, using 3X3 latin square design. Nitrogen fractions in rumen liquor of adult male buffaloes as affected by different treatments and time of sampling were analyzed. The total nitrogen rose at 3 hrs post feeding and again started declining at subsequent intervals for C and T1 treatment groups but, it was at its highest level at 6 hours post feeding in T2 treatment group. It was significantly higher for C than T2 at 3 hrs post-feeding but the mean values of total nitrogen in SRL for different time intervals were statistically non-significant. Similar trend was seen for the NH3-N level in SRL at different time intervals. The mean values of TCA-ppt.-N and NPN of SRL at different time intervals were also non-significant for different treatments. The difference in mean level of total volatile fatty acids in SRL for different time intervals in C, T1 and T2 was significant, the values being highest for T2 and lowest for C. The differences among treatments were nonsignificant at 0 and 9 hours post-feeding, but, at 3 hour post-feeding T1 and T2 were significantly higher than C and at 6 hour post-feeding there was significant difference among all the treatments, the values being highest for T2 and lowest for C. The mean level of pH, individual volatile fatty acids viz. acetic, propionic, butyric acid and acetic:propionic in SRL for different time intervals did not vary significantly among the three treatment groups. But, the values of acetic acid and propionic acid were statistically higher in T1 and T2 than C at 6 hrs post feeding. Thus, from the present study, it can be concluded that roasted guar korma can successfully replace groundnut cake in concentrate mixture at 50 and 100 per cent level in buffalo diet without affecting dry matter intake, nutritive value of feed, rumen fermentation pattern and reducing the cost/kg live weight gain in buffaloes.
Subject: Animal Nutrition
Theme: Effect of replacing groundnut cake with guar (Cyamopsis tetragonoloba) korma on the growth performance and rumen fermentation pattern in buffaloes" submitted for the degree of Master of Veterinary Sciences in the subject of Animal
These Type: M.V.Sc.
Issue Date: 2018
Appears in Collections:Thesis

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