Effect of fermentation and palm oil on the performance of broilers receiving cassava diets in the tropics

Abstract

ABSTRACTThe effect of fermentation on cassava meal diets supplemented with 0, 2, 4 and 6% levels of palm oil on the performance, carcass characteristics and economic value of broiler chickens was studied. During the growing phase, fermentation had no influence on growth rate, but resulted in reduced mortality and improved efficiency of feed utilization in the chickens. However, there were greater intakes of fermented cassava meal diets, higher efficiency of feed utilization, better growth rate and reduced mortality during the finishing phase. Abdominal fat was lower during both phases in chickens given the fermented cassava meal diets than those given the cassava meal diets. There was evidence of economic benefits in reduced feed cost, increased gross revenue and higher revenue less feed cost values in fermented cassava meal than in cassava meal diets. There were non-significant reductions in feed intake, mortality rate, daily rate of gain, final body weight and carcass quality, but significant economic benefits during both growing and finishing phases as the level of supplementary palm oil increased in the diets. The results suggest that while about 2% palm oil might be required in fermented cassava meal diets, 2 to 4% would be needed in cassava meal diets by broiler chickens for comparable performance.