Effect of Ghee Residue on Blood Profile of Large White Yorkshire Pigs

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dc.contributor.authorSelvamani, J.
dc.contributor.authorRadhakrishnan, L.
dc.contributor.authorBandeswaran, C.
dc.contributor.authorGopi, H.
dc.contributor.authorPasupathi, Karu
dc.contributor.authorTANUVAS
dc.date.accessioned2018-04-02T06:31:29Z
dc.date.available2018-04-02T06:31:29Z
dc.date.issued2016-12
dc.descriptionTNV_IJST_2016_9(48)1-3en_US
dc.description.abstractTo 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 phosphorusen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810042833
dc.keywordsCalcium, Cholesterol, Ghee Residue, Glucose, Large White Yorkshire, Phosphorus, Total Proteinen_US
dc.language.isoenen_US
dc.pages1-3en_US
dc.publisherInformatics Publishing Limiteden_US
dc.relation.ispartofseries;48
dc.subjectVeterinary Scienceen_US
dc.titleEffect of Ghee Residue on Blood Profile of Large White Yorkshire Pigsen_US
dc.title.alternativeIndian Journal of Science and Technologyen_US
dc.typeArticleen_US
dc.volume9en_US
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