PSII-18 Chemical Composition of Cassava-Based Feed Ingredients from South-East Asia

Abstract

Abstract Diet formulation in animal production has traditionally relied on a limited number of feed ingredients. Cassava is a starchy tuber crop grown in tropical and subtropical areas that can be used as an alternative ingredient in animal diets due to increasing cereal grain prices and their impact on feed costs. Therefore, information about the chemical composition of cassava-based feed ingredients is needed to formulate diets. The objective of this study was to determine the chemical composition of cassava-based feed ingredients and test the hypothesis that there is variation in chemical composition among cassava products originating from different South-East Asian countries. Sources of dried peeled cassava roots, unpeeled cassava roots, cassava chips, cassava meal, high ash cassava meal, and cassava residue were used. All ingredients were analyzed for dry matter, gross energy, N, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, insoluble dietary fiber, soluble dietary fiber, and total dietary fiber. Peeled cassava roots, unpeeled cassava roots, cassava chips, and cassava meal were also analyzed for sugars. Data were analyzed by ANOVA to test statistical differences among all cassava-based ingredients, and an alpha value of 0.05 was used to assess significance among means. Results indicated that high ash cassava meal had greater (P < 0.05) dry matter and ash, but less (P < 0.05) starch and gross energy than all other cassava products (Table 1). Peeled cassava roots, unpeeled cassava roots, and cassava chips had greater (P < 0.05) starch than the other cassava ingredients. Cassava residue had greater (P < 0.05) Lys, insoluble, soluble, and total dietary fiber concentrations compared with the other cassava products, but Trp and Glu were greater (P < 0.05) in peeled cassava roots, cassava chips, and cassava meal samples compared with the other ingredients. The concentration of most minerals was greater (P < 0.05) in high ash cassava meal than in the other cassava products. In conclusion, cassava-based ingredients sold as peeled roots, unpeeled roots, chips, or meal have chemical compositions that are not different, and peeling seems to have little impact on chemical composition. High ash cassava meal has less nutritional quality compared with other cassava products due to low starch and gross energy. The high fiber content in cassava residue makes this ingredient more suitable for ruminants and sows than for younger pigs or poultry.