Effect of fungal fermentation with Aspergillus niger and enzyme supplementation on metabolizable energy values of unpeeled cassava root meal for meat-type cockerels
2015
Oso, A.O. | Li, L. | Zhang, B. | Uo, R. | Fan, J.X. | Wang, S. | Jiang, G. | Liu, H. | Rahoo, T. | Tossou, M.C. | Pirgozliev, V. | Oduguwa, O.O. | Bamgbose, A.M.
A preliminary in vitro fermentation of unpeeled cassava root meal (UCRM) using Aspergillus niger was conducted followed by a force-feeding experiment to investigate the effect of fungal fermentation and enzyme supplementation on metabolizable energy values of UCRM for meat-type cockerels. Thirty two (32) cockerels (Ross 308, 10-week-old) were assigned to four treatment groups consisting of 8 birds per treatment laid out in a 2×2 factorial arrangement involving fermented or non-fermented UCRM supplemented with or without commercial enzyme. Additional 8 birds were also used for endogenous study. Compositional analysis of the fermented UCRM showed reduced (P<0.05) dry matter, ash, crude fibre, NDF, ADF, resistant starch, K, Mg, P, increased (P<0.05) hemicellulose and amylopectin content following fungal fermentation with A. niger. The concentration of glutamine, glycine and proline in fermented UCRM reduced (P<0.05) while phenyl alanine content increased (P<0.05) following fungal fermentation. Fungal fermentation improved (P<0.01) AME, AMEn, TME and TMEn values of UCRM for cockerels. Enzyme supplementation of fermented UCRM resulted in higher (P<0.01) AME, AMEn, TME and TMEn values than unfermented UCRM. In conclusion, fermentation of UCRM supplemented or not with exogenous enzyme showed prospect for improved metabolizable energy values for cockerels.
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