J. Selvamani ¹, L. Radhakrishnan ¹, C. Bandeswaran ¹, H. Gopi ¹, Karu Pasupathi ¹

Affiliations
1 Research Institute in Animal Sciences, Kattupakkam – 603203, Tamil Nadu, IN

Abstract

Objective: To expose the effect of ghee residue on loin eye muscle fatty acids of large white Yorkshire pigs. Methods/ Analysis: A biological trial was conducted for 140 days in 24 weaned Large White Yorkshire piglets and randomly allotted into four different treatments with 6 animals in each group from 61 to 200 days of age. Four Large White Yorkshire pigs from each group in the growth trial were selected randomly and were kept off feed for a period of 12 hours prior to slaughter but given ad libitum access to water. They were stunned with electrical stunner and then dressed as per standard procedure. The loin eye muscle was collected and estimated for fatty acids. Findings: Fatty acid profile in loin eye muscle in Large White Yorkshire pigs by incorporation of graded levels (0, 5, 10 and 15 per cent) suggested that oleic acid was significantly (p<0.05) higher in ghee residue supplemented diets compared to control diet. The other essential fatty acids like linoleic and linolenic acids were not influenced by addition of ghee residue in pig diets.

Keywords

Ghee Residue, Fatty Acid profile, Loin Eye Muscle.

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J. Selvamani ¹, L. Radhakrishnan ¹, C. Bandeswaran ¹, H. Gopi ¹, Karu Pasupathi ¹

Affiliations
1 Post Graduate Research Institute in Animal Sciences, Kattupakkam – 603203, Tamil Nadu, IN

Abstract

Objective: To expose the effect of ghee residue on blood profile of large white Yorkshire pigs. Methods/Analysis: A biological trial was conducted for 140 days in 24 weaned Large White Yorkshire piglets and randomly allotted into four different treatments with 6 animals in each group from 61 to 200 days of age. Four Large White Yorkshire pigs from each group in the growth trial were selected randomly and were kept off feed for a period of 12 hours prior to slaughter but given ad libitum access to water. They were stunned with electrical stunner and then dressed as per standard procedure. The blood samples were collected from jugular vein of animals of each group prior to slaughter and estimated their parameters. Findings: Haematological profiles were not influenced by inclusion of ghee residue even up to 15 per cent in pig diets. Ghee residue inclusion in pig diets up to 15 per cent level highly reduced serum cholesterol and total protein levels and had no influence on serum glucose, calcium and phosphorus.

Keywords

Calcium, Cholesterol, Ghee Residue, Glucose, Large White Yorkshire, Phosphorus, Total Protein.

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