Chemical characterization, energy and zinc bio-availability of cassava starch residues fermented with rumen liquor and different n-sources

Abstract

The nutritive potentials of rumen liquor fermented cassava starch residue (RLFCSR) were evaluated with a view to providing basic analytical data which will enhance its use in animal feed. The crude protein (CP) of cassava starch residue increased from 35.62 – 79.4 g/kg, while the crude fibre (CF) decreased from 125.18 – 83.87 g/kg as the levels of N-sources increased from 0 g/kg to 50 – 100g /kg. Increased fermentation period (FP) from 0 hour to 72 – 144 hours led to 21.1 – 21.3 % increment in CP and 8.2 – 9.5 % decrease in CF in RLFCSR. The energy contribution due to fat (PEF) and protein (PEP) increased with N-sources and FP but energy contribution due to carbohydrate (PEC) and utilizable energy due to protein (UEDP) decreased. The molar ratios of K/Na, Na/K, Ca/P and Ca/Mg were affected by N-sources, levels of N-sources and FP. HCN and phytate consistently decreased as the levels of N-sources and FP increased. The levels of Phy:Zn, Ca:Phy and Ca:Phy/Zn were good enough to enhance Ca and Zn bioavailability.

Keywords: Cassava wastes, Animal wastes, Chemical composition, Zinc bioavailability