author(s)
Sandeep Chhikara, Nand Kishore, SS Dahiya, Dhawal Kant Yadav and Sube Singh

abstract
This study was conducted to evaluate the effect of feeding roasted guar korma by replacing groundnut cake (C) at 50 per cent (T1) and 100 per cent level (T2), on protein basis, on rumen fermentation pattern in buffaloes. Roasted guar korma is a by-product of guar gum manufacturing and is a rich source of vegetable protein (58.8% CP). The rumen fermentation parameters were studied for the three treatments in three rumen fistulated male buffaloes using 3X3 latin square design. The bulls were kept on maintenance diet containing 2.5 kg concentrate mixture and wheat straw ad. lib. Nitrogen fractions, TVFAs and pH 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 non-significant 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 did not vary significantly among the three treatment groups. 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 adversely effecting rumen fermentation pattern and enhancing protein and fiber utilization.