Feeding Value of Some Cassava By-Products Meal for Poultry: A Review

Abstract

Cassava root meal which has been used as good alternative energy source in poultry and pig diets is increasingly becoming an important energy source for feeding the world's human population. There are however, several by-products of cassava harvest ranging from the leaves, peels and pulp which have potential as feed ingredients in poultry rations. Cassava peels and pulps are moderate to high in energy and have been included in diets as replacements for conventional energy sources. Cassava leaves, moderate to good protein contents, have been used as protein supplements. Dietary recommendations of cassava by-products for poultry have varied considerably. The major factors limiting the efficient utilization of these byproducts in poultry diets include the high fibre and low energy contents and likely presence of antinutritional factors, mainly hydrocyanic acid (HCN) in the bitter variety of cassava. Several technologies have been used to improve the utilization of cassava by-products by poultry. The following paper reviewed the composition of some cassava by-products (leaves, peels and pulp), their recommendations for inclusion in poultry diets and processing methods to maximize their utilization by poultry. It was concluded that efficient use of cassava by-products will reduce feed cost of poultry production and provide additional source of income to cassava farmers and processors.

Impact of Using Cassava Root Meal and Different Coloring Agents on Laying Hen Performance and Egg Yolk Color

“…Results show that the average values of egg production were not affected when laying hens were fed diets contained CRM either alone or with adding different sources of xanthophylls compared to those of the control diet. This result is confirmed by Diarra and Devi (2015) who indicated that yellow corn could be replaced with CRM up to 50% in laying hen diets without detrimental effect on laying hen performance. Data in Table (2) shows that egg weight values significantly decreased (P<0.05) with fed laying hen diets containing CRM either alone or with adding different sources of xanthophylls compared with those of the control group.…”

“…The average values of metabolizable energy (ME) for cassava root meal (CRM) were varied from 3140 to 3470 kcal/kg (Agwunobi andOkeke, 2000 andChauynarong et al, 2009). Many authors, Oladunjoye et al (2010); Anaeto and Adighibe (2011); Aderemi et al (2012); Oyewumi (2013) and Diarra and Devi (2015) showed that yellow corn could be replaced with CRM up to 50% in laying hen diets without detrimental effect on laying hen performance. On the other hand, the absence of carotenoids in CRM is a major factor limiting its use in laying hen diets due to decrease of egg yolk color score being the expressive sensory factor for consumers.…”

Value Addition on Cassava Wastes among Processors in Oyo State, Nigeria

“…Also, inaccessibility of processing materials such as biogas limits the use of cassava waste value addition processes. This finding corroborates Diarra, and Devi (2015) that fresh cassava peels can spoil rapidly on account of the high moisture and was a major factor limiting the use of cassava waste for other products, while Addulsalam-Saghir and Adeuyi (2018) noted that inadequate access to information, and low market opportunity were constraints faced in the utilisation of cassava peels. Odediran and Ojebiyi (2017), the low utilisation of cassava wastes value addition technology could be as a result of lack of awareness of the strategies by the cassava processors.…”

A Review on Fungal Fermented Cassava Pulp as a Cheap Alternative Feedstuff in Poultry Ration

“…Moreover, laying hens seem to have lower energy requirement compared to broiler chickens. This makes laying hens more tolerant to cassava pulp (Diarra and Devi, 2015). Within each broiler and laying hens, the variations in the optimal dietary levels of cassava pulp also existed.…”