Author(s):

P Ramesh, S Ezhil Valavan, P Tensingh Gnanaraj, AV Omprakash and A Varun

Abstract: An experiment was conducted to analyze the chemical and nutritive value of the ghee residues and the complete analysis revealed the moisture, crude protein, crude fibre, ether extract, nitrogen free extract and total ash contents of ghee residue were 12.10, 19.86, 3.49, 47.12, 25.63 and 3.90 per cent, respectively. Fatty acid profile of ghee residue revealed that the palmitic acid registered the highest percentage (38.88) among saturated fatty acids and the oleic acid accounted for the highest percentage (25.15) among unsaturated fatty acids. Linoleic, linolenic, eicosapentaenoic and decosahexaenoic acid content of ghee residue were 2.02, 0.79, 0.36 and 0.25 per cent respectively. Amino acid profile of ghee residue revealed that the lysine and methionine, content were 0.99 and 0.61 per cent, respectively. Threonine and arginine levels are found to be at 1.44 and 0.76 per cent, respectively. The glutamic acid recorded the highest percentage (5.26), while cystine registered the lowest percentage (0.35) among amino acids in ghee residue. Thus, it could be concluded that ghee residue is a rich source of fat, protein, unsaturated fatty acids and amino acids. Further, experiments needed to find the inclusion level and digestibility in poultry/other monogastric animals.

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