Utilization of Ghee Residue in the Diet of Broiler Chicken

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Ghee residue (GR) is a by-product of dairy-industry involving in manufacture of ghee. An experiment was conducted to assess utilization of ghee residue in broiler chicken. Ghee residue was included in broiler diet at 0, 5, 10, 15, 20, 25 and 30 per cent concentration and fed to 210 broiler chickens divided into seven dietary groups (each containing three replicates of 10 chicks) from 0 to 42 d of age. The diets for all the groups were isocaloric and isonitrogenous and contained similar levels of lysine and methionine. The moisture, CP, EE, lysine and methionine content of GR were 9.81, 25.71, 51.35, 0.98 and 0.51%, respectively, with no crude fibre. The TME value was 5839 kcal/kg. Dietary inclusion of GR at 5% significantly increased the BW gain when compared to other groups including control, while inclusion of GR at 10, 15, 20 and 25% resulted in similar BW gain as that of the control. However, dietary inclusion of GR at 30% lowered the BW gain compared to the control. Feed consumption was not affected by inclusion of GR. The FCR of the birds was not affected with dietary inclusion of GR up to 25%. However, dietary inclusion of GR at 30% induced significantly (P<0.01) lower FCR than control. There was no effect of GR inclusion on the livability or carcass quality of broiler. Supplementation of GR at all the levels resulted in higher return over feed cost when compared to the control and the highest return over feed cost was recorded with 25% GR diet. It is concluded that ghee residue could be included in the diet of broiler chicken as an energy as well as protein source up to 25% level.