Ghee Residue as Feed Ingredient in Large white Yorkshire

The swine industry is one of the most important livestock sectors, producing pork as a major source of animal protein worldwide. Feed accounts for about 60-70% of the total cost of pig production, so finding affordable and nutritious feed ingredients is essential. This has led to increased interest in unconventional feed ingredients, which are locally available, inexpensive, and often derived from agricultural or industrial by-products. Ghee residue is the solid by-product left after butter or cream is heated during ghee production. During this process, moisture evaporates and milk solids separate from the clarified fat. The remaining brown-colored residue contains valuable nutrients and can be utilized as a livestock feed ingredient instead of being discarded. Ghee residue is a promising unconventional feed ingredient for swine due to its high energy and moderate protein content. When properly stored and incorporated at appropriate levels, it can partially replace conventional feed ingredients, reduce production costs, and improve the sustainability of pig farming. The level of inclusion and their productive performances are discussed in this book.

Pages: 84, Paperback, LAP Lambert Academic Publishing