CARCASS INDICES AND MEAT QUALITY OF BROILER CHICKENS FED DIETS CONTAINING FORTIFIED FERMENTED CASSAVA STUMPz

Animashahun, R.A. and Onibi, G.E and Aro, S.O and Akpor, O.B. and Okeniyi, F. A. and Alabi, O.O. and falana, M.B and Shoyombo, A.J. and Olawoye, S.O. (2022) CARCASS INDICES AND MEAT QUALITY OF BROILER CHICKENS FED DIETS CONTAINING FORTIFIED FERMENTED CASSAVA STUMPz. Journal of Animal Health and Production, 10 (3). 404z-411. ISSN 2308-2801

Text Enhancement of Nutritive Value of Cassava Stumps by Aspergillus niger ATCC 16404 in Solid State.pdf - Published Version Download (371kB)

Abstract

This study investigated the nutritional and anti-nutritional components of non-fermented and microbe fermented cassava stumps using Aspergillus niger (ATCC 16404) strain in a solid substrate. The dried and milled cassava stumps were aseptically inoculated with Aspergillus niger (ATCC 16404) strain in a solid-state at substrates to water ratio 1.0:1.0 w/v and then incubated for 192 hours at room temperature. Samples were taken at 48 h interval for the proximate, minerals and anti-nutrients composition determination of the fermented cassava stumps. The experimental design employed was completely Randomized Design. The results showed that the fermentation media and the fermentation period significantly (P < 0.05) affected the nutritional and anti-nutritional components of the cassava stumps, as there was better enhancement of the by-product at higher fermentation period. The highest crude protein (CP), ether extract (EE), ash, and lowest crude fiber (CF) in fermented cassava stumps were obtained at 192 hours of fermentation with the following values CP 7.45%, EE 9.81% and ash 7.01%. A similar trend was also observed for mineral enhancement and anti-nutrient degradation. Conclusively, this study showed that solid-state fermentation using Aspergillus niger (ATCC 16404) strain can effectively enhance the nutritive value of cassava stumps which can help increase the feed resources for non-ruminant animals.

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