Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

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Indian Journal of Animal Research, volume 52 issue 7 (july 2018) : 995-999

Effect of dietary supplementation of ghee residue on the performance of Japanese quails

S. Umamaheshwari, S.T. Selvan, P. Muthusamy, L. Radhakrishnan
1Post Graduate Research Institute in Animal Sciences, Tamilnadu Veterinary and Animal Sciences University, Kattupakkam-603 203, Tamil Nadu, India.
Cite article:- Umamaheshwari S., Selvan S.T., Muthusamy P., Radhakrishnan L. (2017). Effect of dietary supplementation of ghee residue on the performance of Japanese quails. Indian Journal of Animal Research. 52(7): 995-999. doi: 10.18805/ijar.B-3348.
An experiment was conducted to assess the effect of dietary supplementation of ghee residue on growth performance of Japanese quails. Ghee residue (GR) was included in the diet at 0 (T1), 5 (T2), 10 (T3) and 15 (T4) percent levels and fed to 500 Japanese quails, randomly divided into four treatment groups with five replicates each with twenty birds. The experimental diet was isocaloric and isonitrogenous. The estimated TME, CP and EE of GR were 4800kcal/kg, 24.46% and 40.78%, respectively. The highest body weight (213.55g) with best FE (2.62) was observed at 5% GR fed group (T2). Feed consumption and mortality did not differ significantly among various treatments. Slaughter yield was highest at 5% GR fed group. However, the body weight, FE and carcass yield at 5 and 10% GR fed groups remained statistically similar to that of control. Organoleptic study revealed that the meat of 10% GR fed group (T3) was more acceptable compared to others. Breast muscle cholesterol level was highest in GR fed groups (T2 to T4) compared to control (T1). GR Supplementation at all levels resulted in reduction of feed cost with highest reduction at 15% level (Rs.1.46/kg) but reduction in performance was observed at the same level. It was concluded that ghee residue could be included in the broiler quail diet as an energy, protein and fat source up to 10% level.
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