Response of Egg-type Chicks to Dietary Inclusion of Heat -Treated Guar

Abstract

The study was carried out to investigate the response of Egg-type Pullets to Dietary Inclusion of Heat-Treated Guar Seeds (Cyamopsis tetragonoloba) as Protein Source Fortified with Enzyme. the guar seeds were heat processed (boiling) in water for 20 minutes and then dried using solar radiation after water drainage, ground and subjected to chemical analyses. A (2 × 4) factorial arrangement was used in a completely randomized design (CRD) to study the effect of four different levels of Heat-Treated Guar (0, 5, 10, and 15 %) and two levels of enzyme supplementation (0 and 500 mg/kg) on pullets’ performance. The control diet contained 0% of Heat-Treated guar and 0% Enzyme.  A total of 240 one day-old (Hy-Line W-98) chicks were allotted to 8 treatments and each treatment was replicated three times with 10 birds each. Results showed that guar phytate and tannin content were reduced by boiling processing. During the entire growing period, WG and FCR were deteriorated as the dietary level of guar increased (p≤0.01). The WG and FCR were improved when diets were supplemented with Natuzyme (p≤0.05). Feed consumption was not affected by experimental treatments. At the end of developer period, protein, cholesterol, calcium and phosphorus were not influenced by Natuzyme. However, cholesterol and calcium were affected by incorporation of guar. Hematological parameters at 18 week of age were not affected by experimental treatments The only exception was the white blood cells account (WBC) which affected by dietary guar. Ages at onset of egg were postponed as the level of guar increased. Birds fed on diets supplemented with multienzyme had earlier age of onset of egg production.