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Performance and meat quality characteristics of broilers fed fermented mixture of grated cassava roots and palm kernel cake (FCP-mix) as a replacement for maize were studied. One hundred and eighty (180), 7-day-old broiler chickens were divided into six groups of 30 birds, and each group replicated thrice. Six experimental diets were formulated for both starter and finisher stages with diets 1 and 6 as controls. Diet 1 contained maize whereas diet 6 contained a 1:1 mixture of cassava root meal (CRM) and palm kernel cake (PKC). In diets 2, 3, 4, and 5, the FCP-mix replaced maize at the rate of 25, 50, 75, and 100%, respectively. Each group was assigned to one experimental diet in a completely randomized design. The proximate compositions of the diets were evaluated. Live weight, feed intake, feed conversion ratio (FCR), carcass weight, and sensory attributes of the meats were obtained from each replicate and data obtained was analyzed statistically. The results showed that live weight, average daily weight gain (ADWG), average daily feed intake (ADFI), and FCR of birds on treatment diets were better than those on the control diets (Diets 1 and 6). The feed cost per kilogram weight gained decreased with inclusion levels of FCP-mix. Birds on diet 1 recorded significantly (p < 0.05) higher dressing percentage than those on the other five treatments. The sensory attributes of the chicken meats were not significantly (p > 0.05) affected by the inclusion of FCP-mix in the diets. FCP-mix is a suitable substitute for maize in broiler diet at a replacement level of up to 100% for best live weight, carcass weight yield, and meat quality.

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The need to improve the nutritive value of feed materials containing high levels of non-starch polysaccharides (NSPs) such as lignin, cellulose, mannan among others for monogastric feeding has led to interest in solid state fermentation (SSF) in recent years. In this study, the efficacy of SSF to improve nutritive value of mixture of grated cassava roots and palm kernel cake for pig feeding was evaluated using 40 unsexed crossbred (Large White X Nigerian Indigenous) weaner pigs. The pigs were randomly allotted to five treatment groups and fed experimental diets in which the maize in the control diet was partially (50%) or completely replaced with either solid state fermented mixture of grated cassava root and palm kernel cake (FEMCARPP) or a 1:1 blend of cassava meal and palm kernel cake (CSM-PKC). Data was collected weekly on the live-weight, weight gain, feed intake and feed conversion ratio, and efficiency of protein utilization. The pigs on dietary FEMCARPP consumed significantly (p < 0.05) less feed but had superior weight gain and similar feed conversion ratio when compared to the control pigs fed maize based diets. In addition, pigs fed dietary CSM-PKC consumed significantly (p < 0.05) more feed and were less efficient in utilizing their feed. It is therefore concluded that solid state fermentation improved the nutritive value of mixture of grated cassava roots and palm kernel cake for swine feeding. Further research is however needed to extend the study to growing-finisher phase and to understand the physiological mechanism of the improved performance of the piglets on dietary FERMCAPP.