Variability in structural carbohydrates and in vitro digestibility of forages. 3. Guar (Cyamopsis tetragonoloba).

Thirteen genotypes of guar (Cyamopsis tetragonoloba) were compared with the local variety for structural carbohydrates and in vitro digestibility. Neutral detergent fiber, acid detergent fiber, lignin, and acid insoluble ash varied 31.2 to 44.4, 26.1 to 37.4, 6.8 to 11.1, and .30 to 1.11%. Cellulose varied from 16.6 to 28.1% whereas hemicellulose content ranged between 3.6 and 9.2%. In vitro digestibility of dry matter ranged between 62.8 to 71.2% Variation in protein, mineral matter, and percentage of dry matter was from 12.7 to 19.7, 9.4 to 12.3, and 23.0 to 26.7. Neutral detergent fiber and lignin plus silica were correlated negatively with in vitro digestibility of dry matter. A genetic manipulation of breeding material can bring about a highly nutritive genotype of guar.