Nutritional potential of post extraction residues and silage from leaves of five cassava varieties as feed for ruminants

  • O.A. Fasae
  • O.A. Obasa
  • O.P. Akinade
Keywords: Cassava leaf, post extraction residue, silage, ruminant, chemical composition, in-vitro digestibility

Abstract

The nutritional potential of post extraction residues and silage from leaves of five local cassava varieties cultivated in south west Nigeria namely Ilaro, Oko-iyawo, Mafamipa, Odongbo, Idileru as feed for ruminants, was evaluated using chemical composition and in - vitro dry matter digestibility as indices. Chemical composition of the fresh leaves, residues and silage differed (P < 0.05) somewhat across  varieties. Results indicated that processing reduced (P < 0.05) the inherent  nutrients of cassava leaf residues produced after the extraction of protein  concentrate from cassava leaves with crude protein (CP) content ranging from 8.08% in Ilaro to 10.32% in Odongbo, respectively, while the hydrocyanic content (mg/100g) reduced (P < 0.05) and ranged from 12.88 in Mafamipa to 21.13 in Ilaro. The DM, CP and HCN contents of the cassava leaf silage decreased (P < 0.05) slightly compared to the fresh leaves across varieties. The in - vitro dry matter digestibility of the leaf residues and silage also differed (P < 0.05) among varieties ranging from 25.00% to 53.33% in Idileru and Odongbo, respectively. It was  therefore concluded that leaf  residues from the extraction of protein concentrate as well as leaf silage of the studied cassava varieties has a potential as  maintenance ration or as supplements to high quality forage and can help in alleviating dry  season feed shortage experienced in ruminant production.


Keywords: Cassava leaf, post extraction residue, silage, ruminant, chemical composition, in-vitro digestibility

Published
2017-12-06
Section
Articles

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eISSN: 1119-4308