B-3348

[1-5]

Indian J. Anim. Res., AGRICULTURAL RESEARCH COMMUNICATION CENTRE

Print ISSN:0367-6722 / Online ISSN:0976-0555 www.arccjournals.com/www.ijaronline.in

Effect of dietary supplementation of ghee residue on the performance of

Japanese quails
S. Umamaheshwari*, S.T. Selvan, P. Muthusamy and L. Radhakrishnan
Post Graduate Research Institute in Animal Sciences,
Tamilnadu Veterinary and Animal Sciences University, Kattupakkam-603 203, Tamil Nadu, India.
Received: 02-12-2016 Accepted: 28-04-2017 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.
Key words: Economics, Ghee residue, Growth performance, Japanese quail.

INTRODUCTION unconventional feed ingredient in Japanese quail rations.

Among the diversified poultry, Japanese quail
rearing is one of the major contributor and the meat is a
“gourmet’s delight” due to its high quality protein (BV>90).
According to ICMR recommendations, out of 60 g of daily
protein requirement, 20 g should be met from animal protein.
By feeding concentrates to achieve higher weight gain in
shorter period of time, Japanese quails could be a good
alternative to broiler industry. Poultry industry competes with
human and other livestock for feed ingredients. Poultry
farmers are often facing deep crisis due to an uncertain
increase in the price of essential feed ingredients such as
maize, fish meal, soya meal, vegetable oils, etc., thus resulting
in severe erosion of the farmer’s economic viability. Hence,
judicious use of ingredients, utilizing the 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. Though many such products are
available in the market, the potential of Ghee Residue has
not been tapped fully. Ghee Residue the charred light to dark
brown residue is a by-product of ghee industry and is
obtained on the cloth strainer after the ghee is filtered and is
available at nominal cost. It is not only a good source of
protein and energy, but also a rich source of minerals
especially calcium, phosphorus and iron (Arumugam et al.,
1989). It could be used as a potential alternate
*Corresponding author’s e-mail: drstselvan@gmail.com
Hence, this study was proposed to analyze the chemical
composition of ghee residue and to study the effect of dietary
supplementation of ghee residue on growth performance and
carcass characteristics of Japanese quails.
MATERIALS AND METHODS
Ghee residue was procured from a private ghee
manufacturing industry at Erode district of Tamilnadu. It was
analyzed for the proximate principles as per AOAC (2002).
The TME was estimated using adult Japanese quails (Sibbald,
1976). The control diet was formulated based on the
standards given by the Department of poultry science,
VC&RI, Namakkal, Tamilnadu. Experimental ration was
formulated on isocaloric, isonitrogenous, isolysine and
isomethionine basis at 0 (T1), 5% (T2), 10% (T3) and 15%
(T4) levels of ghee residue. The experimental quails were
fed ad libitum with brooder ration 0-3 weeks (Table 1) and
grower ration 4-5 weeks (Table 2). Five hundred day-old
Japanese quails of same hatch were received from
Department of Poultry Science, VC & RI, Namakkal and
randomly distributed into four treatment groups with five
replicates (25 chicks per replicate) each. The experimental
birds were reared under standard management conditions in
cages for the period of 0-5 weeks. At the end of 5 weeks,
slaughter study was conducted as per the procedure described
 2 INDIAN JOURNAL OF ANIMAL RESEARCH
Table 1: Ingredient and nutrient composition of experimental chick rations (0- 3 wks)
Ingredients T1 T2 T3 T4
(control) (5%GR) (10%GR) 15%GR)
Maize 50.58 44.68 34.58 24.68
Ghee residue 0.00 5.00 10.00 15.00
DORB 0.00 5.80 14.40 23.30
Soyabean meal 43.50 40.10 36.60 32.90
Oil 1.40 0.00 0.00 0.00
Calcite 0.70 0.60 0.70 0.40
DCP 1.00 1.00 0.90 0.90
Mineral mixture1 2.00 2.00 2.00 2.00
Salt 0.20 0.20 0.20 0.20
AB 2D3k 0.01 0.01 0.01 0.01
Toxin binder2 0.05 0.05 0.05 0.05
Cosmodot 0.05 0.05 0.05 0.05
Vetroliv 0.05 0.05 0.05 0.05
Vitamin premix3 0.03 0.03 0.03 0.03
DL-methionine 0.04 0.04 0.04 0.04
Lysine 0.25 0.25 0.25 0.25
Choline 0.10 0.10 0.10 0.10
Direct fed microbials4 0.01 0.01 0.01 0.01
Larvanil 0.03 0.03 0.03 0.03
Total 100.00 100.00 100.00 100.00
Calculated nutrient composition
ME (kcal/kg) 2.85 2.85 2.85 2.85
Crude protein (%) 24.00 24.06 24.04 24.08
Calcium (%) 1.20 1.20 1.26 1.20
Av. Phosphorus (%) 0.51 0.50 0.50 0.50
Lysine (%) 1.34 1.35 1.31 1.33
Methionine (%) 0.35 0.35 0.35 0.35
Crude fibre (%) 3.63 4.26 5.23 6.26
Ether extract (%) 3.84 4.30 5.99 7.68
Feed cost/kg 30.00 28.00 27.00 26.00
1.Mineral mixture- prepared by addition (per cent) of DCP -64.12, Calcite-22, FeSo4-2.4, MnSo4-0.345,ZnO-0.480, CuSo4-0.262,
KIO3-0.046, Sodium Selenite-0.00005 and MgO-10.32.
2.Toxin binder2 -(Mixture of phylosilicates (lllite), Tectosilicates, Organic acids and Gentian violet.
3.Vitamin premix3 - Each 100 g contains 0.1 mg of Vitamin B12; Vitamin E-10 gm,Biotin-80 mg, Selenium- 25 mg).
4. Direct fed microbials4 - (1 gram= total viable count 1000 billion CFU)
by (Genchev and Mihaylova, 2008) in randomly selected 0.45, 40.78, 5.44, 0.55and 13.24%, respectively. The
120 quails (30 quails per treatment). Organoleptic studies estimated GE and TME of ghee residue using metabolic
were conducted to assess the sensory characteristics of meat. bioassay were 5783 and 4800 kcal/kg, respectively.
Breast muscle cholesterol content was analyzed as per the Growth performance: The highest body weight (213.55 g)
procedure described by Wybenga et al. (1970) and Folch et
was recorded at 5 per cent level and the lowest body weight
al. (1957), to assess the level of cholesterol in meat on
(192.65 g) was recorded at 15 per cent level, whereas the
increasing the level of ghee residue in the ration. Return
body weight of T1, T2 and T3 were statistically similar.
over feed cost was calculated using the prevailing costs
including ghee residue and Japanese quails. Feed consumption and feed efficiency: The overall feed
consumption (Table 3) revealed no significant difference
Data collected over various parameters were
among the treatment groups except during 5th week. Weekly
statistically analyzed by one-way ANOVA by using SPSS
Feed efficiency (Table 3) of T2 (2.62) and T3 (2.75) were
version 20.0 The significance was tested using Duncan
comparable with control (2.70). Best feed efficiency (2.62)
multiple range test (Duncan, 1955). Organoleptic
was observed at 5% GR fed group.
characteristics were analyzed by Friedman’s test and
Wilcoxon’s signed rank test. Mortality: There was no statistical significance among the
treatment groups in mortality.
RESULTS AND DISCUSSION
Nutritive value of ghee residue: The analyzed moisture, Slaughter characteristics: There was no significant
crude protein, crude fibre, ether extract, total ash, sand & difference (P<0.01) among the treatment groups (T1, T2 and
silica and NFE content of ghee residue were 15.63, 24.46, T3) in carcass characteristics like pre-slaughter live weight,
 Vol. Issue , ()
Table 2: Ingredient and nutrient composition of experimental grower rations (4- 5 wks)
Ingredients T1(control) T2(5%GR) T3(10%GR) T4 (15% GR)
Maize 55.69 54.96 45.59 36.26
Ghee residue 0.00 5.00 10.00 15.00
DORB 1.10 1.60 9.80 17.50
Soyabean meal 35.60 33.00 29.30 26.00
Oil 2.80 0.00 0.00 0.00
Calcite 0.70 0.30 0.25 0.40
DCP 1.00 1.50 1.40 1.20
Mineral mixture1 2.00 2.00 2.00 2.00
Salt 0.50 1.00 1.00 1.00
AB 2D3k 0.01 0.01 0.01 0.01
Toxin binder2 0.05 0.05 s0.05 0.05
Cosmodot 0.05 0.05 0.05 0.05
Vetroliv 0.05 0.05 0.05 0.05
Vitamin premix3 0.03 0.03 0.03 0.03
DL-methionine 0.03 0.03 0.03 0.01
Lysine 0.25 0.28 0.30 0.30
Choline 0.10 0.10 0.10 0.10
Direct fed microbials4 0.01 0.01 0.01 0.01
Larvanil 0.03 0.03 0.03 0.03
Total 100.00 100.00 100.00 100.00
Calculated nutrient composition
ME (kcal/kg) 2.94 2.92 2.93 2.93
Crude protein (%) 21.11 21.22 21.18 21.22
Calcium (%) 1.20 1.21 1.21 1.25
Av. Phosphorus (%) 0.49 0.57 0.56 0.53
Lysine (%) 1.22 1.24 1.24 1.23
Methionine (%) 0.31 0.32 0.33 0.32
Crude fibre (%) 3.44 3.37 4.30 5.17
Ether extsract (%) 5.36 4.60 6.31 8.03
Feed cost/kg 28.00 26.00 25.00 25.00
1. Mineral mixture- prepared by addition (per cent) of DCP -64.12, Calcite-22,FeSo4- 2.4, MnSo4-0.345, ZnO-0.480, CuSo4-0.262,
KIO3-0.046, Sodium Selenite-0.00005 and MgO-10.32.
2. Toxin binder2 (Mixture of phylosilicates (lllite), Tectosilicates, Organic acids and Gentian violet.
3. Vitamin premix3 - (Each 100 g contains 0.1 mg of Vitamin B12; Vitamin E-10 gm, Biotin-80 mg, Selenium- 25 mg)
4. Direct fed microbials4- (1 gram= total viable count 1000 billion CFU)
Table 3: Weekly body weight (g/bird) and Weekly feed efficiency of Japanese quails fed with graded levels of ghee residue
Weekly body weight (g/bird)
Age (Wks) T1(0% GR) T2(5% GR) T3(10% GR) T4(15% GR)
0NS 8.47 ± 0.07 8.45 ± 0.09 8.58 ± 0.08 8.54 ± 0.08
1** 25.78 a ± 0.46 25.84 a ± 0.42 25.30 a ± 0.43 23.83b ±0.39
2** 53.46 b ± 1.25 58.03 a ±1.07 52.83 b ±1.05 47.34c ±1.07
3** 109.68 b±1.89 116.88a±1.65 104.44c±1.72 95.14d ±1.63
4** 162.91a±2.09 164.32a±2.16 158.76a±2.18 145.44b ± 1.96
** a a a
5 209.72 ±2.43 213.55 ±2.59 207.94 ±2.47 192.65 b±2.21
Feed consumption(g/bird) NS (n=5)
1 NS 40.93 ± 0.50 39.93 ± 1.01 40.22 ± 0.43 40.77 ± 0.76
2 NS 83.52 ± 0.72 82.41 ± 0.77 81.99 ± 0.55 81.16± 1.24
3 NS 124.11 ± 3.95 123.89 ± 3.03 121.92 ± 2.71 121.85 ± 5.76
4 NS 166.84 b±1.14 165.74b± 0.99 177.10 a ± .49 179.98 a ± 1.96
5** 565.47 ± 7.06 559.74 ± 4.58 571.45 ± 4.89 575.12 ± 7.63
Weekly feed efficiency
1NS 1.59 ±0.04 1.55 ±0.05 1.59 ±0.04 1.68 ±0.07
2** 2.33ab±0.02 2.11b±0.04 2.33ab±0.10 2.59a ±0.13
3** 2.27b ±0.04 2.11c±0.02 2.34b ±0.06 2.56a ±0.08
4** 2.45b ±0.03 2.40b±0.02 2.49b ±0.04 2.71a ±0.06
** b b b
5 2.70 ±0.04 2.62 ±0.02 2.75 ±0.02 2.99a ±0.07
** b b b
0-5 2.70 ±0.04 2.62 ±0.02 2.75 ±0.02 2.99a ±0.07
Mean values bearing same superscript within rows do not differ significantly; NS- Non significant; ** -Highly significant (P<0.01)
 4 INDIAN JOURNAL OF ANIMAL RESEARCH
New York Dressed Weight (NYDW), Dressed Weight (DW) an alternate high energy, protein and fat source in Japanese
and Ready-to-Cook yield (RCY) (Table 4). The carcass traits quail diet.
in group T4 differed significantly from that of control. Growth performance: The results on growth performance of
Liver weight of T4 was significantly lower than that this study was in agreement with Nemade et al. (2013) and
of control (T1). Liver weight of T1, T2and T3 was comparable Loganathan (2012), who recorded the highest body weight in
with each other. Intestine weight in group T4 was statistically broilers at 5 per cent level. The significant reduction in body
similar to that of control. The intestine weight in group T2 weight at 15 per cent level was due to high lactose and high
and T3 was significantly higher than that of control. fibre content of the formulated feed and the same was
Back and breast yield of T 1, T 2 and T 3 were supported by Gentao et al. (2003) and Gallinger et al. (2004).
comparable with each other. Back and breast yield of group Feed consumption and feed efficiency: Feed consumption
T4 was significantly lower than that of control. Thigh & and feed efficiency was non significant and this was
drumstick yield of group T4 was significantly lower than that supported by the findings of Loganathan (2012) and Nemade
of control. et al. (2013) who reported the same in broilers fed with
Sensory characteristics: The meat belonging to T3 was graded levels of ghee residue.
better than T4 in juiciness, which is evidenced by the rank Mortality: Mortality as non significant and this might be due
offered by Friedman’s test (Table 4) where highly significant to isocaloric and isonitrogenous diets fed throughout the
(P<0.01) among the treatment groups. There was significant experimental period. The condition of vent pasting was
(P<0.05) difference among the treatment groups in overall recorded in T4 which might be due to high fibre/ lactose content
acceptability of meat where highest mean rank (3.20) was in diet. Similar finding was reported by Arumugam et al. (1989),
observed in T3. who studied the utilization of ghee residue in broilers.
Breast muscle cholesterol: Breast muscle cholesterol Slaughter characteristics: Slaughter yield was statistically
content (Table 4) was significantly (P<0.05) lower in control
similar in T1, T2 and T3 whereas the lower yield was recorded
group compared to other treatment groups.
in T 4. The findings were contrary to the findings of
Economics: Reduction in feed cost by including ghee residue Arumugam et al. (1989) and Loganathan (2012) who
(Table 4) was around Rs.0.88, 1.08, 1.46 in 5 (T2), 10 (T3) reported non significant difference among the treatment
and 15 per cent (T4), respectively compared to control. groups in slaughter yield of broilers fed with graded levels
Nutritive value of ghee residue: The TME (4800 kcal/kg), of ghee residue. Increased intestinal weight might be due to
crude protein (24.46%) and crude fat content (40.78%) of increase in the level of crude fibre as reported by Loganathan
ghee residue suggested that it could be effectively used as (2012). Back and breast yield, Thigh and drumstick yield
Table 4: Slaughter characteristics, Sensory characteristics and Economics of Japanese quails fed with graded levels of ghee residue
Slaughter characteristics
Characteristics T1(0% GR) T2 (5%GR) T3 (10%GR) T4(15% GR)
Pre –slaughter Live weight**(g) 222.10a±3.17 227.13a±2.88 227.97a±2.78 207.50 b±2.49
New York Dressed weight** (%) 88.63a±0.20 89.53a±0.25 88.94a±0.24 88.14b±0.25
** a a a
Dressed weight (%) 71.11 ±0.31 72.06 ±0.30 71.40 ±0.30 69.93b±0.25
Ready-to-cook yield** (%) 76.35a±0.29 77.21a±0.29 76.58a±0.27 75.29b±0.23
** a a a b
Liver 4.78 ±0.15(2.16±0.07) 4.72 ±0.11(2.08±0.05) 4.78 ±0.09(2.10±0.04) 4.28 ±0.12(2.06±0.05)
Intestine** 10.28b±0.26(4.64±0.11) 11.32a ±0.33(4.98±0.12) 11.25a ±0.19(4.95±0.09) 9.98b±0.23(4.82±0.11)
Back & breast** 89.68a ±2.23(40.22±0.49) 93.85a ±1.63(41.29±0.38) 93.28a±1.80(38.79±0.37) 80.52b±1.29(38.79±0.37)
Thigh & drumstick** 32.87b±0.54(14.82±0.19) 35.17a ±0.71(15.46±0.19) 33.90ab±0.71(14.61±0.14) 30.30c±0.44(14.61±0.14)
Sensory characteristics
Appearance NS 6.50±0.17(2.55) 6.30±0.40(2.60) 6.30±0.30(2.50) 6.10±0.38(2.35)
Flavour NS 6.40±0.22(2.55) 6.40±0.22(2.75) 6.50±0.34(2.95) 5.80±0.25(1.75)
Juiciness** 5.90 a±0.48(2.40) 5.60 a±0.56(1.90) 6.50 b±0.54(3.35) 5.80ab±0.47(2.35)
Tenderness NS 6.30±0.26(2.45) 6.20±0.25(2.25) 6.80±0.39(3.25) 6.00±0.37(2.05)
Over all acceptability* 6.40 a±0.27(2.50) 6.40 a±0.27(2.60) 6.80 b±0.29(3.20) 5.80ab±0.33(1.70)
Economics
Total feed cost/bird (Rs) (0-5wk) 15.64 14.76 14.56 14.18
Prevailing market price (Rs/quail) 35.00 35.00 35.00 35.00
Return over feed cost/bird 19.36 20.24 20.44 20.82
Reduction in feed cost (Rs/kg) — 0.88 1.08 1.46
Mean values bearing same superscript within rows do not differ significantly. Values in the parenthesis of slaughter characteristics
indicate percent of pre-slaughter live weight. Values in the parenthesis of sensory characteristics indicate a rank offered by Friedman’s
test. NS-Non significant; ** -Highly significant (P<0.01); * -Significant (P<0.05)
 Vol. Issue , ()
was lower in T4 compared to other treatment groups. The
finding of this study was contrary to the findings of
Arumugam et al. (1989) who reported there was no
significant difference among the treatment groups in cut-up
parts.
Sensory characteristics: The sensory evaluation of meet
indicated that the meat of 10% GR fed group was good in
juiciness and more acceptable than others. The result of this
study agree with finding of Selvamani (2015), who reported
the same in swine fed with graded levels of GR.
Breast muscle cholesterol: The cholesterol content
increased with increasing levels of GR in the diet. This result
was of this study in agreement with Loganathan et al. (2014)
who reported the same in broilers fed GR at graded levels.
Economics: Feed cost was considerably reduced on
increasing the level of inclusion of ghee residue in the diet
of Japanese quails. Loganathan (2012) and Selvamani (2015)
also reported reduction in feed cost in ghee residue
supplemented groups than control in broilers and swine,
respectively.
CONCLUSION
It is concluded that ghee residue could be utilized
as an alternate high energy, protein and fat rich feed
ingredient for replacing maize, soyabean meal and vegetable
oils in Japanese quail ration. Ghee residue can be included
up to 10 per cent level in broiler quail ration for obtaining
better growth performance and higher return over feed cost
without affecting the carcass yield and quality.

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