ASSESSMENT AND UTILIZATION OF SOLID STATE FERMENTED CASSAVA BY PRODUCTS BY MEAT AND EGG TYPE CHICKENS

Abstract

This study investigated the nutritional and anti-nutritional components of non-fermented and microbe - fermented composite cassava by-products (cassava leaves, peels, and stumps) using Aspergillus niger (ATCC 16404) strain in a solid substrate fermentation technique. In the first phase, cassava leaves, peels, and stumps were collected from the garri factory of Landmark University, Omu - Aran, Kwara State. These were sun dried for four days and then milled. Subsequently, the proximate, minerals and anti-nutrient composition were determined using the standard procedures. In the second experiment, the dried and milled cassava leaves, peels and stumps were aseptically inoculated with Aspergillus niger (ATCC 16404) strain in a solid-state at two substrates to water ratio (1.0:0.5 and 1.0:1.0 w/v) and then fermented for 48, 96, 144 and 192 hours at room temperature. It was observed that the water level of the fermentation media and the fermentation period significantly (P < 0.05) affected the nutritional and anti-nutritional components of the three cassava by-products (CBPs) as there were better enhancement at high water level (1.0:1.0 w/v) and at higher fermentation period. The highest crude protein (CP), and lowest crude fibre (CF) in fermented cassava leaves (FCL) and fermented cassava peel (FCP) were obtained in 96 hours of fermentation and at high water level with values of 34.49% CP and 9.05% CF in the FCL; 6.12% CP and 10.40% CF in the FCP. For the FCS, the optimum values of 7.45% CP and 7.51% CF were found in 192 hours and at high water level in the fermented cassava stumps (FCS). In the second phase, it was observed that the inclusion of the FCP and FCS fortified with 5% FCL significantly influenced the performance, carcass quality, haematological and serum biochemical indices and the economy of production in the meat type chickens. The best feed conversion ratio (FCR) (1.81) was observed in the control diet/ Also, meat malondialdehyde decreased as the level of fermented cassava byproducts increased with birds fed 60% fortified fermented cassava stump (FFCS) having the lowest value of 0.21 mmol/ml. In the study with egg - type chickens, the production, egg quality, and cost of production were significantly influenced by the inclusion of fermented cassava by-products in the diets. Highest HDEP (93.86%) and the best feed conversion ratio by mass were attained at 40% FFCS, while the highest Haugh Unit (84.75) was gotten at 60% FFCS. Also, in the evaluation of the fatty acid profile, it was observed that the control diet had higher saturated fatty acids, while birds fed diets containing fermented cassava by- products had more unsaturated fatty acids. The evaluation of the cost benefit of incorporating the fermented cassava by- products (FCBPs) revealed that feed cost decreased with increase in the inclusion of the FCBPs in both the meat and egg type chickens. The highest reductions were obtained with FCS inclusions. Conclusively, this study showed that solid-state fermentation using Aspergillus niger (ATCC 16404) strain can effectively enhance the CBPs which can help increase the feed resources for meat and egg type chickens. The inclusion of FCBPs in both meat and egg type chickens did have detrimental effect on the birds’ health and production; but helps in reducing the cost of production in both types of chickens.