Chemical Composition and Nutritive Value of Ghee Residue for Chickens*
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Date
1988-11
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Abstract
Ghee residue, a by-product of the dairy industry, was found to be a good source of protein and
energy, containing in dry matter 25.8% crude protein, 50.8% fat, 12.3% lactose, 14.4 MJ of apparent
ME g 1, 16.5 MJ of true ME kg -1, 43.7 gross protein value, 8.98% ash, 0.88% calcium,
0.50% phosphorus, 14.4% nitrogen free extract and no crude fibre.
Replacing about 40 % of dietary protein in a chick starter diet with ghee residue protein resulted
in poor growth rate, feed efficiency and nitrogen retention, but increased the liver weight and
carcass and liver fat contents. However, lysine and methionine supplementation improved the
growth rate, feed efficiency and carcass nitrogen retention, and reduced the liver and carcass fat
contents, but methionine supplementation alone was not effective in improving these traits, except
the liver and carcass fat contents. Lysine appeared to be the first limiting amino acid in ghee
residue.
Ghee residue appeared to be a potential high protein and high energy feed ingredient for poultry
and could be incorporated in chick starter diets at up to 35.4% without any adverse effect, if
supplemented with lysine and methionine.
Description
TNV_AFST_1989_26(119-128)
Keywords
Veterinary Science