Effect of dietary supplementation of ghee residue on serum biochemistry and haematology of Japanese quails

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

doi:10.56093/ijvasr.v46i2.138484

Authors

S. Umamaheshwari Post Graduate Research Institute in Animal Sciences, Kattupakkam- 603 203
S.T. Selvan Professor, Poultry Breeding Unit, Post Graduate Research Institute in Animal Sciences, Kattupakkam-603 203.
P.Muthusamy Post Graduate Research Institute in Animal Sciences, Kattupakkam-603 203
L. Radhakrishnan Post Graduate Research Institute in Animal Sciences, Kattupakkam-603 203

https://doi.org/10.56093/ijvasr.v46i2.138484

Abstract

Consumer preference towards diversified poultry meat is increasing steadily because of increased health consciousness of consumers. Among the diversified poultry, Japanese quails are the main contributors and its meat is a “gourmet’s delight” due to its good quality animal protein. The ingredients like maize, soyabean meal, fish meal and vegetable oils constitutes a major source of energy, protein and fat in the poultry feed. Poultry farmers are facing deep crisis due to unprecedented increase in the price of these essential feed ingredients. Feed cost is the major expenditure involved in the poultry production and constitutes around 60-70% of the total cost, Hence, a judicious use of ingredients, utilizing industrial by-products/wastes to reduce the cost of production on one side and maximizing the nutrient utilization in poultry on the other side is the need of the hour.

Downloads

Download data is not yet available.

References

Anitha B., M. Moorthy and K. Viswanathan, Crude Rice Bran Oil In Broiler Diet, 2009. Tamil Nadu Journal of Veterinary & Animal Sciences., 5 (3): 120-121.

Arumugam, M.P., K. Vedhanayaga, K.A., Doraisamy and D. Narahari, 1989. Chemical composition and nutritive value of ghee residue for chickens. Animal Feed Science and Technology., 26: 119-128.

Bancroft, J.D and G.Marilyn. 2008. Theory and practice of histological techniques. Sixth edition.

Duncan, D.B., 1955. Multiple range and multiple F test. Biometrics, 11: 1-4

Fawcett W.J., E.J. Haxby and D.A. Male, 1999. Magnesium: Physiology and pharmacology. British Journal of Anaesthesia., 83: 302-20.

Gacs G. and D. Barltrop., 1977. Significance of Ca-soap formation for calcium absorption in the rat. Gut., 18: 64-68.

Genchev А., and R. Mihaylova, 2008. Slaughter analysis protocol in experiments using Japanese quails. Trakia Journal of Science., 6(4): 66-71.

Gentao Liu., Claude L. Hughes., Ruchi Mathur., Warren G. Foster., Vicki L.Davis. and Denis A. Magoffin, 2003. Metabolic effects of dietary lactose in adult female rats. Reproductive Nutriton Devision., 43: 567–576.

Khogare, D.T., 2012. Effect of dietary fiber on blood lipid profile of selected respondent. International Food Research journal., 19(1): 297-302.

Loganathan, R., P. Shamsudeen, K. Mani, S.C. Edwin, R. Amudha and K.Rajendran, 2014. Effect of Dietary Ghee Residue on Serum Biochemistry and Meat Cholesterol in Broiler Chicken. Indian Veterinary Journal., 98 (8): 09-11.

Mateos, G. G., E. Jimenez-Moreno , M. P. Serrano and R. P. Lazaro, 2012. Poultry response to high levels of dietary fiber sources varying in physical and chemical characteristics. Journal of applied poultry Research. 21: 156–174.

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.

Varma, B.B. and P. Narender Raju, 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.