A study on Using Guar Germ and Bran for Fattening Friesian Crossbred Calves

Abstract

The study was conducted to evaluate the effect of feeding guar germ and guar bran as replacement of groundnut cake and wheat bran respectively, in diets of crossbred fattening cattle. Fourteen crossbred Friesian young calves were divided into two groups (A) fed Kenana feed as control and the other group (B) fed the experimental diet (guar mix) with an average over all initial live weight 144.2+15.5kg. Data on feed intake and live weight changes were collected on daily and weekly basis, respectively .Slaughter and carcass data were collected. The control groups were found to be superior over the experimental guar-feeding group in the following studied parameters: Feeding period (101 days), feed conversion efficiency (5.04 DM/kg live weight gain) and weight gain (1.05 kg/day) and daily dry matter intake (5.3 kg/bull).Control bulls were found to have higher cold dressing out percentage on both full and empty body weight basis (59.8% and 57.8% respectively). The barrel circumference and pelvic showed slightly higher size in the control group without any significant difference between the two groups. For linear body measurements (cm), the head, hide, four feet, lung and trachea, spleen, intestine empty and omental fat were heavier for the control group of bulls. For the carcass yield and carcass characteristic of the experimental bulls, the weights for the two groups were almost the same, slaughter weight, cold carcass weight and empty body weight were higher for the control group for the non carcass components, the number fluctuated between the two groups with no significant differences (P>0.05). No significant difference was observed between the two groups in fat % and connective tissue % but the control group showed higher muscle and connective tissues while treated group showed higher fat and bone content. There was no significant (P>0.05) differences between the two groups in the chemical analysis of meat for moisture, ash, EE and protein percentage.