# Dual Modification of Guar Meal via Fermentation and Enzyme Treatment Enhances Growth Performance, Nutrient Digestibility and Gut Morphology in Broilers

## TL;DR

Treating guar meal with fermentation or enzymes improves broiler growth, digestion, and gut health when added at low levels.

## Contribution

Dual modification of guar meal via fermentation and enzyme treatment enhances its efficacy as an alternative protein source in broiler diets.

## Key findings

- Low-level inclusion of treated guar meal improved feed intake, weight gain, and feed conversion ratios.
- Treated guar meal enhanced digestibility of protein, fiber, energy, and minerals.
- Fermented guar meal at 3% improved gut morphology compared to untreated or higher inclusion levels.

## Abstract

This study investigated the effects of enzyme‐treated and fermented guar meal (GM) at varying inclusion levels (3%, 6% and 9%) on broiler performance, carcass traits, nutrient digestibility and ileal histomorphology during the finisher phase. Birds fed fermented or enzyme‐treated GM at 3% and 6% levels showed significantly higher feed intake, body weight gain and improved feed conversion ratios (p < 0.01) compared to those receiving 9% inclusion or untreated GM. Apparent digestibility of crude protein, fibre, energy and minerals (Ca and P) was markedly enhanced in birds fed treated GM, particularly at 3% inclusion. Carcass yield and eviscerated weight were superior in fermented and enzyme‐treated groups at 3% inclusion, while abdominal fat was reduced. Histological evaluation revealed improved villus height, surface area and villus height‐to‐crypt depth ratio in treated groups, with fermented GM at 3% showing the most favourable gut morphology. In contrast, 9% untreated GM impaired nutrient utilization and gut structure. Overall, dual modification of GM via fermentation or enzyme treatment, particularly at lower inclusion levels (3% and 6%), enhances broiler performance and intestinal health, making it a viable strategy for alternative protein supplementation in broiler diets.

Fermentation or enzyme treatment of guar meal at low inclusion levels (3%–6%) significantly improved broiler growth, nutrient digestibility, carcass yield and gut morphology, while higher inclusion impaired performance. Dual modification presents a promising strategy for safe and efficient use of guar meal as an alternative protein source in poultry diets.