EFFECT OF DIETARY SUPPLEMENTATION OF GHEE RESIDUE ON THE MEAT AND EGG OF JAPANESE QUAILS
Publication Date : 27/12/2016
Five hundred Japanese quails were fed with graded levels of Ghee Residue (GR) for the period of 0-16 weeks to assess its effect on the composition of egg and meat. Experimental ration was formulated at 0, 5, 10 and 15 % levels of GR on iso-caloric and iso-nitrogenous basis. Highly significant (P<0.01) levels of Stearic acid and Eicosapentaenoic acid were observed in meat and it was highest in GR supplemented groups compared to control. Amino acid levels in meat samples were highly significant (P<0.01) where the levels of Serine, Threonine, Argine, Alanine, Tyrosine,Valine, Phenyalanine, Leucine and Isoleucine levels were observed highest in GR supplemented groups compared to control. However, the levels of Glycine, Lysine and Methionine were decreased on increasing the level of inclusion of GR. Meat cholesterol levels were significantly (p<0.05) higher in GR supplemented groups compared to control and there was no dietary effect over egg cholesterol levels. Egg fatty acid levels were significant (p<0.05) where the levels of Arachidic, Eicosapentaenoic and Docosahexaenoic acids were increased up to 10 per cent GR inclusion whereas the level of myristic acid was decreased on increasing the level of inclusion of GR. It is concluded that GR could be included up to 15 and 10 per cent level in Japanese quail diet for improving the chemical composition of meat and egg, respectively.
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