The Effect of Soaked Cassava Peels on Weanling Rabbits

Oluremi, O. I. A.; Nwosu, A.

doi:10.4314/jfta.v7i1.19311

Cited by 13 publications

(17 citation statements)

References 4 publications

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“…The liver, known as the largest gland in the body principally functions in the formation and secretion of bile, metabolism of nutrients and vitamins, inactivation of toxins, steroids and other hormones and synthesis of plasma protein such as acute-phase protein, albumin, clothing factors and steroid binding and other hormone-binding proteins (Williams, 2001). The liver weights range (2.18-2.57 % slaughter weight) in this study was lower than 2.94-3.07 % body weight reported for rabbit fed millet offal-based diets (Ogunsipe and Agbede, 2012) and 2.30-2.41 % body weight for rabbits on soaked cassava peels (Oluremi and Nwosu, 2002).…”

Section: Discussioncontrasting

confidence: 74%

“…Thus, the observed finding could be attributed to the variation in the final live weights of experimental rabbits, which was highest in rabbits fed with RLFCP 50 % based diet. While this finding agreed with the report of Olafadehan (2011), it is however not in consonance with the report of Oluremi and Nwosu (2002) who reported non-significant difference in pre-slaughtering weight and dressing percentage of rabbits fed cassava peels. The dressing percentage range (42.77-50.28) in this study is lower than 57.93-62.87 % reported by Oluremi and Nwosu (2002), 52.00-59.00 % (Ani, 2006) and 50.03-58.51 % (Olafadehan, 2011) but falls within 43.24-53.83 % and 48.70-49.45 % reported by Akinmutimi and Alufo (2006) and Oteku and Igene (2006) respectively.…”

Section: Discussionsupporting

confidence: 55%

“…Cassava peel has crude protein, crude fibre, etherextract and ash ranges of 3.7 to 5.9 g, 10.3 to 31.8 g, 0.0 to 3.3 g and 3.4 to 8.0 g/100 g respectively (INRA et al, 2012). However, the utilization of cassava peel is limited by the presence of hydrocyanic acid (HCN) and high fibre, which may cause chronic toxicity in human and livestock particularly when inappropriately processed (Oluremi and Nwosu, 2002;Aro et al, 2010). Fermentation technique has been reported to be of tremendous importance in enhancing the nutrient potentials of cassava products such as protein (Nwafor and Ejulonemu, 2004), flavor (Akindahunsi et al, 1999) and detoxification of antinutrients (Oboh and Akindahunsi, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Replacement value of rumen liquor fermented cassava peels for maize in growing rabbit diet

et al. 2016

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The nutritive potential of rumen liquor fermented cassava peels (RLFCP) was assessed in rabbit nutrition in an 8 weeks trial. The freshly collected droppings from layers were sundried, ground and mixed at 100 g/kg with ground cassava peels, sprayed with rumen filtrate and fermented for 144 hours. Thereafter, one basal diet was formulated to meet the nutrient requirement of a growing rabbit. The maize content (43 g/100 g) of the basal diet was replaced at 0, 25, 50, 75 and 100 % with RLFCP and named as diets 1, 2, 3, 4 and 5 respectively. One hundred and fifty mixed sexes healthy 5-weeks old crossbred weaner rabbits were randomly distributed among the five dietary treatments at a rate of 30 rabbits per treatment. The response criteria were growth indices, cost benefit, carcass and organ weight, blood and serum indices. While the average daily feed intake increased (49.27-58.00 g/rabbit/day) with an increased RLFCP inclusion, the average daily weight gain only increased (12.38-17.75 g/rabbit per day) when the increased RLFCP inclusion reached up to a 50 %. The feed conversion ratio of rabbits fed on the control and those fed on 25 % and 50 % RLFCP was similar (3.03-3.20) (p>0.05). Only the slaughtered weight (1116.50-1416.16 g), dressed weight (477.65-695.85 g), dressing % (42.77-50.14), relative weight (% slaughter weight) of the liver (2.18-2.57) and heart (0.20-0.23) were significantly (p

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Section: Discussioncontrasting

confidence: 74%

Section: Discussionsupporting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

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Replacement value of rumen liquor fermented cassava peels for maize in growing rabbit diet

et al. 2016

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“…Several processing methods, such as fermentation (Oloruntola, Agbede, Onibi, & Igbasan, 2015), soaking (Oluremi & Nwosu, 2002), sun-drying, and cooking (Aro, 2008) and the addition of palm oil, lysine and/or methionine supplementation (Oladunjoye et al, 2014;Ty, Preston, & Ly, 2003), and enzyme supplementation (Bimrew, 2014;Ogunsipe, Adejumo, Agbede, & Asaniyan, 2015;Oloruntola, 2018) had been adopted to enhance the utilization of cassava peels in animal feeds.…”

Section: Introductionmentioning

confidence: 99%

Dietary cassava peel meal, methionine, and multi-enzyme supplementation in rabbits’ nutrition: effect on growth, digestibility, and carcass traits

Oloruntola

Ayodele

Jimoh

et al. 2019

JoBAZ

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Background: This study was carried out to assess the performance indices, nutrient digestibility, and carcass trait of weaner rabbits fed diets containing cassava peel meal (CPM) supplemented with methionine (MET) and multi-enzyme (ENZ). Two hundred and forty 5-week-old growing rabbits were randomly allotted to 8 dietary treatments (10 replicates/treatment) in a factorial arrangement (2 × 2 × 2) of 2 CPM inclusion levels (0 and 35%), 2 MET levels (0.56 and 0.83%), and 2 ENZ levels (0 and 0.05%). Results: The final weight gain (1563.16 g), daily weight gain (17.67 g), and feed conversion ratio of rabbits fed diet 5 (35% CPM; 0.56% MET) were significantly (P < 0.05) lower than those fed the rest of the diets. While the 35% CPM dietary inclusion significantly led to the performance and dry matter digestibility reduction, the high methionine (0.83%) and multi-enzyme (0.05%) significantly (P < 0.05) improved the final weight gain (FWG) and feed and conversion ratio in the rabbits. The interactive effect of methionine and multi-enzyme supplementation on FWG of the rabbits was significant (P < 0.05). Dry matter (DM) digestibility decreased (P < 0.05) with CPM inclusion, while the DM, organic matter (OM), crude protein (CP), acid detergent fiber, and gross energy (GE) digestibility improved (P < 0.05) with high methionine (0.83%) and enzyme supplementation. The slaughter weight (SLW), carcass weight, and carcass weight percentage of rabbits on diet containing 35% CPM and 0.56% methionine but without enzyme supplementation (diet 5) was significantly (P < 0.05) lower than the rest of the diets. There were significant (P < 0.05) increases in liver and kidney weights of rabbits fed diet 5. Conclusion: The growing rabbit's diet with 35% CPM inclusion will require the supplementation of methionine at a high level in addition to multi-enzyme supplementation to achieve a desired performance by the farmer.

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“…Some of these microorganisms are Bacillus spp, Leuconostoc spp, Klebsiella spp, Corynibacterium spp, Lactobacillus spp, Aspergillus spp, Candida spp and Geotrichum spp [14,15]. Development of starter in fermentation process for a desirable products formation has been found as less inexpensive means, cost effective, reduce fermentation time as well as guarantee product safety [16,17].…”

Section: Introductionmentioning

confidence: 99%

Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

Saanu¹,

Oladiti²

2018

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This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.

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The Effect of Soaked Cassava Peels on Weanling Rabbits

Cited by 13 publications

References 4 publications

Replacement value of rumen liquor fermented cassava peels for maize in growing rabbit diet

Replacement value of rumen liquor fermented cassava peels for maize in growing rabbit diet

Dietary cassava peel meal, methionine, and multi-enzyme supplementation in rabbits’ nutrition: effect on growth, digestibility, and carcass traits

Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

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