Browsing by Author "Selvamani, J."
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ArticleItem Open Access Effect of Ghee Residue on Blood Profile of Large White Yorkshire Pigs(Informatics Publishing Limited, 2016-12) Selvamani, J.; Radhakrishnan, L.; Bandeswaran, C.; Gopi, H.; Pasupathi, Karu; TANUVASTo expose the effect of ghee residue on blood profile of large white Yorkshire pigs. Methods/Analysis: A biological trial was conducted for 140 days in 24 weaned Large White Yorkshire piglets and randomly allotted into four different treatments with 6 animals in each group from 61 to 200 days of age. Four Large White Yorkshire pigs from each group in the growth trial were selected randomly and were kept off feed for a period of 12 hours prior to slaughter but given ad libitum access to water. They were stunned with electrical stunner and then dressed as per standard procedure. The blood samples were collected from jugular vein of animals of each group prior to slaughter and estimated their parameters. Findings: Haematological profiles were not influenced by inclusion of ghee residue even up to 15 per cent in pig diets. Ghee residue inclusion in pig diets up to 15 per cent level highly reduced serum cholesterol and total protein levels and had no influence on serum glucose, calcium and phosphorusThesisItem Open Access EFFECT OF INCLUSION OF GHEE RESIDUE AS A FEED INGREDIENT IN CONCENTRATE DIETS OF LARGE WHITE YORKSHIRE GROWER PIGS(TANUVAS, Kattupakkam, 2015) Selvamani, J.; TANUVAS; Radhakrishnan, L.; Gopi, H.; Bandeswaran, C.An experiment was designed and conducted to study the chemical composition, effect of inclusion of ghee residue on growth performance, nutrients digestibility, carcass characteristics, blood and serum characteristics and economics of feeding ghee residue in Large White Yorkshire pigs.ArticleItem Open Access Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India(2017-12) Selvamani, J.; Radhakrishnan, L.; Bandeswaran, C.; Gopi, H.; Valli, C.; TANUVASAn experiment was conducted to analyse the chemical composition and nutritive value of ghee residue collected from various regions of Tamil Nadu. The per cent dry matter, crude protein, crude fibre, ether extract, total ash and Nitrogen Free Extract in ghee residue was 90.61, 24.32, 0.26, 40.69, 4.71 and 30.02, respectively. The calcium, phosphorus and magnesium of ghee residue were 0.58, 0.58 and 0.58 per cent, respectively. The copper, manganese and iron levels in ghee residue were 7.06, 350.57 and 413.62 ppm, respectively. Essential amino acids like lysine and methionine were at lower levels in ghee residue. Fatty acid profile in ghee residue including myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, ecosapentaenoic acid, docosahexaenoic acid and other fatty acids were 12.76, 38.13, 1.73, 12.45, 28.20, 3.81, 0.83, 0.16, 0.63, 0.50, 0.18, and 0.56 per cent, respectively. Oleic acid levels were observed to be higher in ghee residue. Thus, it could be concluded that ghee residue is a rich source of fat and protein and also a rich source of unsaturated fatty acid and oleic acid. Further in vivo trials are needed to find the digestibility and inclusion levels in mongastrics.