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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


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