Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Ghee Residue as Feed Ingredient in Large white Yorkshire

Ghee Residue as Feed Ingredient in Large white Yorkshire

Jayapal, Selvamani
Linga Reddy, Radhakrishnan
Chinnondi, Bandeswaran

Paperback

Medical Reference

ISBN10: 6630263812
ISBN13: 9786630263817
Publisher: LAP Lambert Academic Publishing
Published: Jul 21 2026
Pages: 84
Weight: 0.27
Height: 0.20 Width: 6.00 Depth: 9.00
Language: English
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.

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