Ghee residue is a by-product of dairy-industry involving in manufacture of ghee. Ghee residue was analyzed for its proximate composition, gross and metabolizable energy content, complete amino acid, fatty acid and mineral profiles. It was also assessed for apparent digestibility of crude protein, amino acids and retention of minerals in poultry. The dry matter, crude protein, ether extract and total ash contents (per cent) in ghee residue were 90.19, 25.71, 51.35 and 4.83 respectively, with no crude fibre. The gross energy of ghee residue was 7279 kcal/kg. The lysine, methionine, threonine and arginine contents in ghee residue were 0.98, 0.51, 1.28 and 0.79 per cent, respectively. The linoleic and linolenic acid contents of ghee residue were 2.22 and 0.33 per cent of fat, respectively. The calcium, phosphorus and magnesium content were 0.78, 0.72 and 0.73 per cent, respectively. The content of copper, iron, manganese and zinc in ghee residue were 18.18, 138.26, 9.47 and 28.97 mg/ kg, respectively. The apparent and true metabolizable energy content of ghee residue were 5570 and 5839 kcal/kg ghee residue, respectively. The apparent digestibility of crude protein was 67.96 per cent and the digestibility of lysine was found to be the lowest (66.86 per cent) among amino acids. The mineral retention study revealed that the retention of calcium, phosphorus and magnesium were found to be 57.40, 44.55 and 88.80 per cent, respectively. Similarly, the retention coefficient of copper, iron, manganese and zinc were 55.10, 57.99, 36.58 and 35.06 per cent, respectively. The finding revealed the potential of ghee residue as an energy as well as protein source and suggested that ghee residue may conveniently be considered as an alternative source of high energy poultry feed ingredient and simultaneously as a good protein source when supplemented with limiting amino acids.