Effects of cassava pulp fermented with Aspergillus oryzae as a feed ingredient substitution in laying hen diets

Abstract

SUMMARY This study was conducted to investigate the effects of using cassava pulp fermented with Aspergillus oryzae as feed ingredient substitution to improve nutritive values in laying hen diets. In experiment I, a total of 48 laying hens (Isa Brown) was placed in individual cages to measure nutrient digestibility for 10 days. Six dietary treatments were control and fermented cassava pulp (FCP)-substituted diets at 8, 16, 24, 32, or 40%, respectively. The results showed that FCP can be used in laying hen diets up to 32% without showing negative effects on nutrient digestibility or retention. In experiment II, a total of 192 laying hens was randomly distributed to 4 dietary treatments: control and FCP substitution diets at 16, 24, or 32% through 8 weeks. All FCP substitution levels had no effect on feed intake or egg weight. Egg production was significantly decreased when FCP was used at levels of 32%. Feed conversion ratio, egg mass, and protein efficiency ratio decreased linearly (P ≤ 0.05) as FCP was increased in the diets. However, FCP had no detrimental effect on egg quality, except for the egg yolk color being linearly decreased with increasing the pulp in diets (P ≤ 0.05). The biochemistry profiles revealed FCP had no effect on the enzyme activities of aspartate aminotransferase or alanine aminotransferase, cholesterol, or total immunoglobulin in laying hens. In conclusion, FCP can be used in laying hen diets up to 24% without showing negative effects on nutrient digestibility, egg production, egg quality, or blood biochemistry.