The use of cassava peel (Manihot utilissima) fermentation in the ration on the fat of local sheep

Abstract

This study aims to investigate the influence of fermented cassava peel flour (Manihot utilisima) in the rations on fat percentage of local sheep. The design was Completely Randomized Design (RAL) with 4 treatments and 5 replications. This study used 20 local sheep with an average of 10.18 ± 1 kg. The four treatments were T0 (Cassava peel flour non fermentation), T1 (Cassava peel flour fermentation 20%), T2 (Cassava peel flour fermentation 40%), and T3 (Cassava peel fermentation 60%). The results showed that the highest percentage of subcutaneous fat was on T3 while there were no differences by all treatments on percentage of abdomen, heart kidney and pelvic fat. The use of fermented cassava flour (Manihot utilisima) with starbio to 60% level in ration increased the percentage of fat subcutaneous while abdominal fat, heart, kidney and pelvic percentage were remained. Subcutaneous fat enhance sheep external shape and improve meat quality.