An Evaluation of Cassava Pulp Feedstuff Fermented with <i>A. oryzae</i>, on Growth Performance, Nutrient Digestibility and Carcass Quality of Broilers

Abstract

Cassava pulp contains a lot of starch, but low amounts of protein and high fiber content which limits its use as a feedstuff for broilers. However, fermentation of this pulp with Aspergillus oryzae (A. oryzae) to improve its protein content may increase its usefulness in broiler diets. Therefore, two experiments were conducted to evaluate the potential use of fermented cassava pulp (FCP) in broilers. In experiment 1 the effects of FCP on nutrient digestibility and retention were studied. FCP was prepared using cassava pulp fermented with A. oryzae and urea for 4 days. Forty-nine fifteen-day old male chickens were placed in individual cages and assigned randomly to one of 7 dietary treatment groups (one control and six FCP: 40, 80, 120, 160, 200 and 240 g/kg) for 10 days. The results indicate that nutrient digestibility and retention decreased with increasing levels of FCP (P＞0.05), but the decrease was not significant at dietary levels below 160 g/kg. Experiment 2 studied the effect of FCP in broiler diets on growth performance, carcass quality and blood biochemistry. Two hundred and seventy one-day old male chicks were randomly distributed to 6 dietary groups (one control and five FCP: 40, 80, 120, 160 and 200 g/kg) for 42 days. The results show that FCP could be used as an energy source with inclusion levels up to 160 g/kg in broiler diets having no effect on growth performance, carcass composition, meat color or blood biochemistry (P＞0.05). Moreover, it was found that FCP had no detrimental effects on the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) of broilers (P＞0.05). In conclusion, FCP can be used in broiler diets up to 160 g/kg without detrimental effects on nutrient digestibility and retention, growth performance, carcass quality or blood biochemistry.

Effects of feeding cassava pulp fermented with Acremonium charticola on growth performance, nutrient digestibility and meat quality of broiler chicks

“…In terms of the antioxidant property of the fungus, it might have a minimal effect on the liver weight, as Jang et al (2014) reported no effect of antioxidants (vitamins C and E) on the relative weight of liver in broiler chicks. Eventually, the lower liver weight in the present study may confirm that the toxicological effect of urea used as a nitrogen source in the fermentation process did not appear in broiler chicks (Khempaka et al, 2014;Sugiharto et al, 2016a). Birds in AC-FCP group had greater weight of spleen than birds in other experimental groups.…”

“…Indeed, diets containing AC-FCP tended to reduce the feed cost per kilogram live weight gain of broiler chicks. In an earlier work, Khempaka et al (2014) reported that inclusion of Aspergillus oryzae-fermented cassava pulp up to 16% of diets did not significantly affect the digestibilities of DM and organic matter or nitrogen retention in broiler chicks. Accordingly, the present data showed no significant effect of dietary AC-FCP and/or AGPs inclusion on the digestibilities of DM and organic matter and nitrogen retention in broiler chicks.…”

“…However, its utilization is limited by its high fibre and low protein contents (Khempaka et al, 2009). To increase the inclusion level of cassava pulp in chicken diets, fermentation by yeast has been applied (Khempaka et al, 2014). In addition to yeast, fungi are microorganisms that are commonly used for fermenting unconventional feedstuffs.…”

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

“…Fermentation with A. niger was shown to increase the hemicellulose and amylopectin contents and metabolizable energy value of unpeeled cassava root meal for birds [68], suggesting that fermenting fungal organisms are able to release digestive enzymes which pre-digest the substrate, hence increasing the availability of nutrients [69]. Higher crude protein content and increased starch digestibility were recorded by [70] after fermenting cassava pulp with Aspergillus oryzae.…”

The Visceral Organ, Gastrointestinal Tract and Blood Characteristics in Pegagan Ducks Fed Ration Fermented by Tape Yeast with Different Moisture Content

“…Therefore, it needs a feed processing technology, such as fermentation, to reduce the fiber content and increase the nutrient digestibility. Yeast is a natural ingredient that is widely used as an inoculum in fermentation processes of poultry feedstuff (Khempaka et al, 2014;Sandi et al, 2016;Yosi et al, 2016). In addition, the yeast is also used as a feed supplement in poultry rations that can stimulate the growth process (Yalçın et al, 2013).…”