Impact of solid state fermented cassava stump and leaves on the production and egg quality of laying chickens
2024
Animashahun, R.A. | Onibi, G. E | Aro, S. O. | Akpor, O.B. | Animashahun, A.P.
A 12-week experiment was conducted to assess the effects of replacing maize with graded levels of enhanced cassava stump (ECS) on the egg productivity and quality of chickens. Cassava leaves and stumps were fermented with the aid of Aspergillus niger (ATCC 16404) in solid state at room temperature (28.5 o C) for 96 and 192 hours, respectively. Thereafter the fermented cassava stump was fortified with 5% fermented cassava leaves to make ECS. Four layer diets were formulated by replacing maize with ECS at 0, 20, 40 and 60% levels. The result showed that the proximate values of the cassava stump were enhanced by fermentation with 195.63, 59.17 and 118.33% increment in crude protein, ether extract and ash respectively. The egg production and quality were influenced (P < 0.05) by the replacement of maize by the ECS. The highest (P<0.05) aggregate egg production were obtained in the control diet (Diet 1) and Diet 2 (20% ECS), while the hen-day egg production, egg weight, mass and feed conversion ratio were similar (P > 0.05) in the control group and diet that contained 40% ECS. The cost of feed decreased as the ECS increased in the diets. The eggshell index improved as ECS level increased in the diets, while the highest Haugh unit (HU) was observed in the diet containing 60% ECS. It was concluded that though the replacement of maize up to 60% by ECS gave better egg quality and economic benefit but for optimum performance, 40% ECS is recommended.
Показать больше [+] Меньше [-]Библиографическая информация
Эту запись предоставил Landmark University