Effect of Guar Meal as a Source of protein on Laying Hens performance

Subject Areas : Veterinary Clinical Pathology

پریسا Soleymani ¹ , ابولقاسم Goliyan ² , A.M Tahmasebi ³ , محمد Sedghi ⁴

1 - Former M.Sc. Student of Poultry Nutrition, Ferdowsi University of Mashhad, Mashhad, Iran
2 - Department of Animal Science, Ferdowsi University of Mashhad, Mashhad, Iran
3 - Department of Animal Science, Ferdowsi University of Mashhad, Mashhad, Iran
4 - PhD Student of Poultry Nutrition, Ferdowsi University of Mashhad, Mashhad, Iran

Received: 2010-07-24 Accepted : 2011-02-15 Published : 2011-02-20

Keywords: egg production, laying hen, Guar,

Abstract :

  An experiment was conducted to evaluate guar meal (GM) as a source of protein on laying hen’s performance and egg quality. Two hundred and twenty eight laying hens (58 weeks of age) were fed diets containing 0, 3, 6 and 9% guar meal with/without β-mannanase (Hemicell®) for 12 weeks. A complete block randomized design with 4×2 factorial arrangement were used to have eight diets of each fed to four replicate hens of nine each. Hen-day egg production was significantly decreased when hens were fed diets that contained 6 and 9% GM in first week and only 9% GM at second week of experiment as compared with 0 and 3% GM fed birds. Whereas, hen-day egg production was not influenced when hens fed up to 9% GM after third week. Egg mass was significantly lower when hens fed 9% GM during the experimental periods compared to control and 3% GM fed birds. Feeding of GM did not affect specific gravity, percentage wet albumen and wet yolk based on percentage of whole egg weight and shell weight and thickness. Performance, egg quality and blood parameters were not affected by Supplementation of β-mannanase during the experimental periods. Feeding of GM at the level of 6 and 9% decreased serum cholesterol and triglyceride but did not affect total SRBC, IgG and IgM. The results of this study showed that 6% GM may be added to the diet of laying hens with no adverse effects on performance.

References:

1. پوررضا، ج.، صادقی ق. و مهری. م. 1385. تغذیه مرغ اسکات، (ترجمه)، تالیف: لسون، اس و سامرز، جی. چاپ دوم، اصفهان، انتشارات اردکان، صفحات: 85-83.


2. Ambegaokar, S.D., Kamath J.K., and Shinde, V.P. (1969): Nutritional studies in protein of ‘guar’ (Cyamopsis tetragonoloba). Journal of human nutrition and dietetics. 6:323–328.

1. Bakshi, Y.K., Creger, C.R. and Couch, J.R. (1964): Studies on guar meal. Poultry Science. 43: 1302.


2. Bakshi, Y.K., Prescott, J. M., Creger, C.R. and Couch, J. R. (1965): Evaluation of guar meal. Poultry. Science. 44: 1350.


3. Blackburn, N.A., and Johnson, I.T. (1981): The effect of guar gum on the viscosity of the gastrointestinal contents and on glucose uptake from the perfused jejunum in the rat. British journal of nutrition. 46: 239-246.


4. Bengmark, S. (1998): Immunonutrition: Role of biosurfactants, fiber, and probiotic bacteria. Nutrition 14: 585–594.


5. Couch, J. R., Lazano, J. A. and Creger, C. R. (1967): Soy protein guar meal and excess calcium in nutrition of commercial layers. Poultry. Science. 46: 1248.


6. Dario Frias, A. C., and Sgarbieri, V. C. (1998): Guar gum effects on food intake, blood serum lipids and glucose levels of Wistar rats. Plant foods for human nutrition. 53: 15–28.


7. Duncan, C. J., Pugh, N., Pasco, D. S. and Ross, S. A. (2002): Isolation of a galactomannan that enhances macrophage activation from the edible fungus Morchella esculenta. Journal of agricultural and food chemistry. 50: 5683–5685.


8. Fairchild, R. M., Ellis, P. R., Byrne, A. J., Luzio, S. D. and Mir, M. A. (1996): A new breakfast cereal containing guar gum reduces postprandial plasma glucose and insulin concentrations in normal weight human subjects. British journal of nutrition. 76: 63–73. 10.


9. Gutierrez, O., Zhang, C., Cartwright, A. L., Cary, J. B. and Bailey, C. A. (2007): Use of guar by-products in high-production laying hen diets. Journal of poultry science. 86: 1115-1120.


10. Henningsson, A. M., Bjorck, I. M. and Nyman, E. M. (2002): Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats. Journal of nutrition. 132: 3098-3104.


11. Holder, D.P. and Bradford, M.V. (1979): Relationship of specific gravity of chicken eggs to number of cracked eggs and percent shell. Poultry science. 58: 250–251.


12. Lu, Z. X., P. R. Gibson, J. G. Muir, M. Fielding, and K. O'Dea. 2000. Arabinoxylan fiber from a by-product of wheat flour processing behaves physiologically like a soluble, fermentable fiber in the large bowel of rats. J. Nutr. 130:1984-1990.


13. Moundras, C., Behr, S. R., Demigne, C., Mazur, A., and Remesy, C. (1994): Fermentable polysaccharides that enhance fecal bile acid excretion lower plasma cholesterol and apolipoprotein E-rich HDL in rats. Journal of nutrition. 124:2179-2188.


14. Muhammad K., Nasear Pasha, T., Ather, M. and Zulfigar, A. (2002): Efect of commercial enzyme ( natugrin) supplementation on the nutritive value and inclusion rate of


15. Sagar, V., Prasad, D., Thakur, R. S. and Pradhan, K. (1978): Nutritional evaluation of processed guar (Cyamopsis tetragonoloba) meal for broilers. Indian journal of poultry science. J. 13: 155- 160.


16. Tungland, B. C., and Meyer, D. (2002): Nondigestible oligo- and polysaccharides (dietary fiber): Their physiology and role in human health and food. Comprehensive reviews in food science and food safety. 1: 73-92.


17. Velazquez, M., Davies, C., Marett, R., Slavin, J. L. and Feirtag, J. M. (2000): Effect of oligosaccharides and fibre substitutes on short-chain fatty acid production by human fecal microflora. Anaerobe 6:87-92.


18. Verma, S. V. S., and McNab, J. M. (1982): Guar meal in diets for broiler chickens. British poultry science. 23: 95–105.


19. Verma, S. V. S., and McNab, J. M. (1984): Performance of hens fed guar meal containing diets with or without supplemental cholesterol. Indian journal of poultry science. 19: 245–250.


20. Yamada, K., Tokunaga, Y., Ikeda, A., Ohkura, K., Mamiya, S., Kaku, S., Sugano, M., and Tachibana, H. (1999): Dietary effect of guar gum and its partially hydrolyzed product on the lipid metabolism and immune function of Sprague-Dawley rats. Bioscience biotechnology and biochemistry. 63: 2163-2167.


21. Yamada, K., Tokunaga, Y., Ikeda, A., Ohkura, K., Kaku-Ohkura, S., Mamiya, S., Lim, B. O., and Tachibana, H. (2003): Effect of dietary fiber on the lipid metabolism and immune function of aged Sprague-Dawley rats. Bioscience biotechnology and biochemistry. 67:429-433.


22. Zheng, Ch., (2004): Evalution of guar meal az a source of prebiotic galactomannans for laying hens. MSc. Thesis. TexasA&MUniversity.

7. Cheema, M.A., Qureshi, M.A. and Havenstein, G.B. (2003): A comparison of the immune response of a 2001 commercial broiler with a 1957 randombred broiler strain when fed representative 1957 and 2001 broiler diets. Poultry science. 82:1519–1529.