Maximum utilisation of available resources for efficient poultry feeding in the South Pacific: major issues and prospects

Factors Affecting the Utilisation of Cassava Products for Poultry Feeding [Review]

“…High feed cost is a major factor affecting livestock production worldwide. The main energy and proteinfeed ingredients are expensive due to short supply [1,2]. The world wheat production in 2019 estimates show decline by 4.5% and in the next 5 years forecast to fall by 16.3% [3].…”

“…The world wheat production in 2019 estimates show decline by 4.5% and in the next 5 years forecast to fall by 16.3% [3]. The high demand and low supply of grains has increased research interest in alternative cheap feed materials such as root crops and productsto reduce livestock feed cost [2,4]. Cassava (Manihot esculentaCrantz), a woody perennial and oldest agriculture crop is assumed to have been cultivated for 9,000 years [5].…”

“…However, processing of cassava for food generates several useful products, which have potential as poultry feed ingredients. These products include roots, peel, pulp and leaves which could replace expensive conventional energy and protein sources [2].…”

Haematology, Carcass and Fatty Acid Composition of Finishing Broilers Fed Enzyme Supplemented Expeller Copra Meal in Corn-Animal Protein Diets

“…Copra meal contains 150-250 g/kg crude protein (Devi & Diarra, 2017;Diarra et al, 2018;Devi & Diarra, 2019). The high non-starch polysaccharides (NSP) content (420-610 g/kg) (Knudsen, 1997;Sundu et al, 2012;Devi & Diarra, 2017) and low essential amino acid profile, especially lysine and methionine (Sundu et al, 2009;Devi & Diarra, 2017;Devi & Diarra, 2019), are major factors affecting the utilisation of ECM in poultry feeding. Dietary recommendations of ECM are variable, ranging from 50-300 g/kg (Sundu et al, 2006;Diarra et al, 2014;Devi & Diarra, 2017) depending on the species, age and class of poultry.…”

“…Several techniques improve poultry ECM utilisation, such as amino acid and enzyme supplementation (Sundu et al, 2009;Diarra et al, 2014), diet composition (Devi & Diarra, 2017), and processing methods (Sundu et al, 2009). The residual fat in ECM (35 to 120 g/kg; Ravindran & Blair, 1992;Sundu et al, 2009;Devi & Diarra, 2019) is a valuable energy source in the diet. However, ECM fat is mainly in the form of saturated fatty acids (NRC, 1994;DeMandal & Mandal., 2011;Ghosh et al, 2014;Boateng et al, 2016).…”