Dual Processing of Guar Meal Through Fermentation and Enzyme Supplementation Improves Growth, Nutrient Utilisation, Bone Quality, and Gut Viscosity in Broilers

This study evaluated the effects of enzyme supplementation and microbial fermentation of guar meal (GM) on broiler performance, nutrient digestibility, bone characteristics, blood biochemistry, and gut health. A total of 900 1-day-old male Hubbard broiler chicks were randomly assigned to nine finisher-phase dietary treatments in a 3 × 3 factorial design, including untreated (UG), enzyme-treated (EG), and fermented (FG) GM at 3%, 6% and 9% inclusion levels. Results revealed that fermentation significantly high feed intake, weight gain, and feed conversion ratio (FCR), with the FG3 group showing the best performance. Apparent ileal digestibility of crude protein, fibre, calcium, and phosphorus was significantly enhanced in EG and FG groups, especially at 3% inclusion, compared to untreated diets. Bone weight and tibio-tarsal index improved with processing, indicating enhanced skeletal development, while robusticity index was highest in the 9% UG group, suggesting altered bone remodelling under anti-nutritional stress. Serum HDL levels increased and LDL levels decreased significantly in birds fed processed GM, indicating higher lipid metabolism. Furthermore, processed GM diets enhanced apparent metabolisable energy and reduced intestinal viscosity. Overall, dietary inclusion of 3% fermented or enzyme-treated guar meal improved broiler growth, nutrient utilisation, and health parameters, offering a promising strategy to optimise alternative protein use in poultry nutrition.