ArticleAnimal bioscience2024
Growth performance, carcass characteristics and meat sensory evaluation of broiler chickens fed diets with fermented cassava leaves.
Article in Animal bioscience, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Harnessing the dietary potential of cassava leaf and peel meals as novel feed resources in broiler nutrition.Tropical animal health and production · 2026Review
- Changes in blood parameters of broilers fed solid-state fermented cassava peel-foliage mix meal as a replacement forJournal of advanced veterinary and animal research · 2025Article
- Effects of adding dietary bakery waste to corn on broiler growth performance, carcass traits, and feed costs.Veterinary world · 2025Article
- The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals.Antioxidants (Basel, Switzerland) · 2024Review
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Authors and funding
4 authors.
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Abstract
objectiveThe objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens.
methodsA total of 160 Cobb-500 chickens were used during the phases of growing (21 days of age; initial weight 0.39±0.025 kg/bird) and finishing (35 days of age; initial weight 1.023±0.164 kg/bird). The whole experiment lasted for four weeks. The FCLM was included in starter and finishing diets at 0, 50, 100, and 150 g/kg inclusion levels. Total feed intake (TFI), weight gain (WG), feed conversion ratio, and nutrient digestibility were recorded. Sensory evaluation of breast meat was used to determine the eating quality of the meat prepared using roasting and boiling methods.
resultsThe TFI and WG decreased (p<0.05) with increasing inclusion levels of FCLM in the diets of growing chickens. Crude protein digestibility for chickens fed 0 and 50 g/kg FCLM was higher (p<0.05) than for chickens subjected to a diet with 150 g/kg FCLM. During the finishing phase, TFI increased linearly (p<0.05) with increasing inclusion level of FCLM in chicken diets, while WG decreased (p<0.05) with inclusion level of FCLM. Treatment diets had no effect (p>0.05) on the eating qualities of breast meat. However, juiciness was significant (p<0.05) for the cooking method and treatment interaction. At 50 g/kg inclusion level, boiled meat had a higher (p<0.05) juiciness score than roasted meat. Tenderness, on the other hand, was significant (p<0.05) for the interaction of gender and treatment. Females considered the boiled meat to be more tender than the males at 150 g/kg inclusion level. Using principal component analysis, a positive correlation was observed between teeth adhesion and fibrousness, flavour and juiciness, and springiness and tenderness.
conclusionFrom the study, it can be concluded that FCLM can be used as an ingredient in the diets of broiler chickens. Inclusion level of 50 g/kg can be used in chicken diets during the growing phase, whereas in the finishing phase, inclusion level of 150 g/kg FCLM can be used. The FCLM did not affect the eating quality of breast meat.
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