Main Article Content
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