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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 52 issue 7 (july 2018) : 995-999,   Doi: 10.18805/ijar.B-3348

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

S
S. Umamaheshwari
S
S.T. Selvan
P
P. Muthusamy
L
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.

ABSTRACT

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.

REFERENCES

  1. AOAC. (2002), Official Methods of Analysis.17th edn., Association of Official Analytical Chemists, Gaithersburg, MD., USA.
  2. Arumugam, M.P., Vedhanayaga, K., Doraisamy, K.A. and Narahari, D. (1989). Chemical composition and nutritive value of ghee residue for chickens. Animal Feed Science and Technology. 26:119-128.
  3. Dairy India, (2007). Milk utilization pattern. Dairy India Yearbook. New Delhi. P: 33.
  4. Duncan, D.B.(1955). Multiple range and multiple F test, Biometrics. 11:1-42.
  5. Folch. J.M., Lees. M. and Stanely. G.H.S. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry. 226:497-507.
  6. Gallinger, C.I., Sau’rez D.M. and Irazusta, A. (2004). Effects of rice bran inclusion on performance and bone mineralization in broiler chicks. Journal of Applied Poultry Research.13:183-190.
  7. Genchev À., and Mihaylova, R. (2008). Slaughter analysis protocol in experiments using Japanese quails. Trakia Journal of Science. 4(6):66-71.
  8. Gentao L., Claude, L. Hughes., RuchiMathur., Warren G. Foster., Vicki L. Davis., Denis A. Magoffin, (2003). Metabolic effects of dietary lactose in adult female rats. Reproductive Nutritional Devision. 43:567–576.
  9. Loganathan, R., (2012). Utilization of ghee residue in broiler chicken. M.V.Sc., thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai 51.
  10. Loganathan, R., P. Shamsudeen, K. Mani, S.C. Edwin, R. Amudha and Rajendran. K.. (2014). Effect of Dietary Ghee Residue on Serum Biochemistry and Meat Cholesterol in Broiler Chicken. Indian Veterinary Journal. 98(8):09-11.
  11. Nemade, N.V., Barmase, B.S.,Wade, M.R..and Urwashiverma. (2013). Effect of dietary supplementation of ghee residue on the performance of commercial broiler chicken. In the souvenir on “Poultry Production : Feed, Food and Environmental Safety”. Central Avian Research Institute, Izatnagar, Bareilly. P:41.
  12. Selvamani, J. (2015). Effect of inclusion of ghee residue as a feed ingredient in concentrate diets of Large White Yorkshire Pigs. M.V.Sc., thesis submitted to Tamil Nadu Veterinary and Animal Sciences University,Chennai 51.
  13. Sibbald, I.R. (1976). Bioassay for true matabolizable energy in feeding stuffs. Poultry Science. 55:303-308.
  14. Varma, B.B. and Narender Raju. P. (2008). Ghee residue: Processing, properties and utilization. In course compendium on “Technological advances in the utilization of dairy by-products”. Centre of Advanced Studies in Dairy Technology, NDRI,Karnal. P:176-183.
  15. Wybenga. D.R., Pileggi. V.J., Dirstine. P.H. and Giorgio. J.D. (1970). Direct manual determination of serum total cholesterol with a single stable reagent. Clinical chemistry. 16:980-984.
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    Research Article

    volume 52 issue 7 (july 2018) : 995-999,   Doi: 10.18805/ijar.B-3348

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

    S
    S. Umamaheshwari
    S
    S.T. Selvan
    P
    P. Muthusamy
    L
    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.

    ABSTRACT

    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.

    REFERENCES

    1. AOAC. (2002), Official Methods of Analysis.17th edn., Association of Official Analytical Chemists, Gaithersburg, MD., USA.
    2. Arumugam, M.P., Vedhanayaga, K., Doraisamy, K.A. and Narahari, D. (1989). Chemical composition and nutritive value of ghee residue for chickens. Animal Feed Science and Technology. 26:119-128.
    3. Dairy India, (2007). Milk utilization pattern. Dairy India Yearbook. New Delhi. P: 33.
    4. Duncan, D.B.(1955). Multiple range and multiple F test, Biometrics. 11:1-42.
    5. Folch. J.M., Lees. M. and Stanely. G.H.S. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry. 226:497-507.
    6. Gallinger, C.I., Sau’rez D.M. and Irazusta, A. (2004). Effects of rice bran inclusion on performance and bone mineralization in broiler chicks. Journal of Applied Poultry Research.13:183-190.
    7. Genchev À., and Mihaylova, R. (2008). Slaughter analysis protocol in experiments using Japanese quails. Trakia Journal of Science. 4(6):66-71.
    8. Gentao L., Claude, L. Hughes., RuchiMathur., Warren G. Foster., Vicki L. Davis., Denis A. Magoffin, (2003). Metabolic effects of dietary lactose in adult female rats. Reproductive Nutritional Devision. 43:567–576.
    9. Loganathan, R., (2012). Utilization of ghee residue in broiler chicken. M.V.Sc., thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai 51.
    10. Loganathan, R., P. Shamsudeen, K. Mani, S.C. Edwin, R. Amudha and Rajendran. K.. (2014). Effect of Dietary Ghee Residue on Serum Biochemistry and Meat Cholesterol in Broiler Chicken. Indian Veterinary Journal. 98(8):09-11.
    11. Nemade, N.V., Barmase, B.S.,Wade, M.R..and Urwashiverma. (2013). Effect of dietary supplementation of ghee residue on the performance of commercial broiler chicken. In the souvenir on “Poultry Production : Feed, Food and Environmental Safety”. Central Avian Research Institute, Izatnagar, Bareilly. P:41.
    12. Selvamani, J. (2015). Effect of inclusion of ghee residue as a feed ingredient in concentrate diets of Large White Yorkshire Pigs. M.V.Sc., thesis submitted to Tamil Nadu Veterinary and Animal Sciences University,Chennai 51.
    13. Sibbald, I.R. (1976). Bioassay for true matabolizable energy in feeding stuffs. Poultry Science. 55:303-308.
    14. Varma, B.B. and Narender Raju. P. (2008). Ghee residue: Processing, properties and utilization. In course compendium on “Technological advances in the utilization of dairy by-products”. Centre of Advanced Studies in Dairy Technology, NDRI,Karnal. P:176-183.
    15. Wybenga. D.R., Pileggi. V.J., Dirstine. P.H. and Giorgio. J.D. (1970). Direct manual determination of serum total cholesterol with a single stable reagent. Clinical chemistry. 16:980-984.
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