e-ISSN 2231-8542
ISSN 1511-3701

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The Chemical Composition, Anti-nutritional and Microbial Properties of Ensiled Cassava Root-Leaf Blends as Potential Feed in Swine Diet

Adedoyin Titi Amos, Olusegun Mark Obafemi Idowu, Abimbola Oladele Oso, Olufemi James Durojaiye, Kingsley Agazue and Aishat Apinke Adebowale

Pertanika Journal of Tropical Agricultural Science, Volume 42, Issue 4, November 2019

Keywords: Cassava root-leaf blends, ensiled, microbial properties, mineral contents, proximate composition, swine nutrition

Published on: 13 Nov 2019

A study was conducted to determine the effects of ensiling on the proximate and mineral composition, anti-nutritional factors and microbial properties of ensiled cassava root-leaf blends at 50:50, 60:40, 70:30 and 80:20 ratios in an air tight sealed bottles and to also determine the blend that could replace maize in swine diet. The data was subjected to one-way analysis of variance in a completely randomized design. Results of the study indicated that blend 50:50 had highest value of crude protein 12.96%, while blend 60:40 had highest gross energy value of 4617.17 kcal/kg. Blend 70:30 had gross energy of 4180.95 kcal/kg and crude protein of 10.12%. Results of the mineral composition revealed that blend 50:50 had highest values of calcium 5.96 g/kg and phosphorus 1.98 g/kg. Anti-nutritional factors of the blends were drastically reduced after ensiling. Microbial load of ensiled blends revealed that only blend 70:30 recorded the presence of Lactobacillus spp., while Salmonella spp. was not detected in all the blends. It was concluded that ensiling was effective for removal of anti-nutritional factor, improving chemical composition and hygienic quality of ensiled product. Blend 70:30 was recommended as a replacement for maize in swine nutrition.

ISSN 1511-3701

e-ISSN 2231-8542

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