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Groundnut cake was replaced with roasted guar (Cyamopsis tetragonoloba) to observe the effects on development and nutrient utilization in developing buffalo calves Korma
International Journal of Advanced Biochemistry Research · 2024 · Vol. 8(1S) · pp. 886–889
Dhawal Kant Yadav✉(Lala Lajpat Rai University of Veterinary and Animal Sciences)Sandeep Chhikara(Lala Lajpat Rai University of Veterinary and Animal Sciences)Gaurav Kumar(Indian Institute of Management Rohtak)Parth Gaur(Lala Lajpat Rai University of Veterinary and Animal Sciences)Garima Kansal(Lala Lajpat Rai University of Veterinary and Animal Sciences)Pardeep Kumar(Indian Institute of Management Rohtak)
Abstract
Determining the effects of feeding roasted guar korma at protein levels of 51% (E1) and 100% (E2) to female buffalo calves instead of groundnut cake (C) was the aim of this study. Pulled guar gum leaves are used to make roasted guar korma, a high-protein vegetable feed. Eighteen female buffalo calves were randomly assigned to each of the three treatments and placed in a 151-day growth study. All groups consumed comparable amounts of concentrate, wheat straw, and total DM. A digestibility trial was conducted at the end of the experiment, and it was shown that there was a statistically insignificant difference (P
Food composition and propertiesRice Cultivation and Yield ImprovementPeanut Plant Research StudiesCyamopsisGuarNutrientFood scienceGuar gumBiologyAgronomy
Citations
1
FWCI
0.31
field-weighted impact
References
13
Percentile
51%
vs. same field & year
References
The biological action of saponins in animal systems: a review
British Journal Of Nutrition · 2002 · 1,660 citations
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