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Feeding value of guar meal and the application of enzymes in improving nutritive value for broilers

Published online by Cambridge University Press:  29 May 2012

M. HUSSAIN ,
A.U. REHMAN  and
M.F. KHALID
M. HUSSAIN*
Affiliation:
Institute of Animal Nutrition and Feed Tech., University of Agriculture, Faisalabad, Pakistan
A.U. REHMAN
Affiliation:
Institute of Animal Nutrition and Feed Tech., University of Agriculture, Faisalabad, Pakistan
M.F. KHALID
Affiliation:
University of Agriculture Faisalabad, Sub-Campus Toba Tek Singh, Pakistan
*
Corresponding author: munawar720@gmail.com
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Abstract

With a growing population, feeding competition between human and animals is increasing. Because major ingredients used in animal feeds, especially in poultry diets are now being used in human nutrition, there is a decreased availability of quality feed resources and poultry feeds are becoming costly. Guar meal is an easily available and economical feed ingredient and may be helpful in alleviating this problem. A large quantity of guar is processed in the world for gum extraction and residue left over from processing is converted into guar meal. It has a good amino acid profile with crude protein contents of about 33-45%. However, anti-nutritional components like guar gum (β-mannan), saponins and trypsin inhibitors limit the use of guar meal in broiler diets. These anti-nutritional factors have been reported to depress growth in birds but at lower levels some of these (β-mannan and saponins) have positive effects on bird health and performance. β-mannan is considered a major anti-nutritional factor when higher levels of guar meal are used in poultry. To improve the utilisation of such feeds, β-mannanases are used. This paper reviews some benefits and drawbacks regarding the use of guar meal in poultry diets and how to improve its feeding value.

Keywords

guar mealβ-mannansaponinenzyme and broilers
Type
Review Article
Information
World's Poultry Science Journal , Volume 68 , Issue 2 , June 2012 , pp. 253 - 268
Copyright
Copyright © World's Poultry Science Association 2012

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