Nutritional Assessment of Graded Levels of Fermented Mixtures of Cassava Peels and Palm Kernel Cake on Growth Weight, Haemoglobin Content, Serum Biochemistry, Economic and the Carcass Evaluation of Pigs

  • R. P. Obongekpe
Keywords: Cassava, Fermentation, Growth rate, Meat quality, Palm kernel cake, Pigs

Abstract

The effect of feeding graded amounts of fermented mixtures of cassava peels and palm kernel cake on pig output was explored in this research. The experiment was performed at the Teaching and Research Farm Swine Unit, Uyo University, Uyo, Akwa Ibom County. Cassava root pulp and palm kernel cake were combined in a 3:1 ration and allowed to ferment for six days in an air-tight environment, after which they were sundried. The commodity is known as the FCP blend. A total of 40 big white breeder pigs were used for the research. Based on average initial weights (20-25 kg), the pigs were divided into 5 groups and each group of rising pigs was assigned to each of the five treatment diets using a fully randomised system (CRD). 2 replicates of 4 pigs (2 male and 2 female) were found in each treatment group. These pigs were fed twice a day and adlibitium was provided in water. The treatment diets were based on the following formulations of cassava peels / PKC at 0, 25, 50, 75 and 100% maize substitution in the control diet. The 50:50 ratio of cassava peels and palm kernel cake was extracted from a manual scale equivalent weight (kg) of the two test ingredients percentage in the diet, both diets were formulated as iso-nitrogenic and iso-caloric. At all stages, weekly feed intake, weight changes, serum / haematology reaction and economic assessment were reported during the feeding trial, while weight gain, feed conversion ratio and protein efficiency ratio were measured to determine the weaner pig's results. Two pigs were slaughtered at the end of the trial to measure the internal organs such as core, abdominal fat, spleen etc and analyse the performance of the carcass. The findings of the study indicate substantial (p<0.05) variations in the performance characteristics of weaner pigs, while animals on a 25% diet offered the highest in final weight gain, feed conversion ratio and protein production efficiency relative to other diets ratio (25.67kg, 2.06 and 2.52) respectively. The dietary inclusion of cassava peels / PKC diets in weaner pigs as an alternate source of energy on gross profits per pig(N), pigs on 25 percent, however, yielded the maximum benefit of N2191.30 and proved to be the most productive and cost-effective ration in weaner pigs . There were substantial variations (P>0.05) in the classification of pig carcasses. Important variations (P<0.05) in cooking loss, water holding capability and drip loss were also found. No substantial variations (P>0.05) were found between the quality of haemoglobin, the number of cells and red blood cells. It was concluded that the FCP combination was able to substitute maize entirely without adversely impacting the pigs' overall growth efficiency. Implications and guidelines were taken from research results.

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Published
2020-09-24
How to Cite
R. P. Obongekpe. (2020). Nutritional Assessment of Graded Levels of Fermented Mixtures of Cassava Peels and Palm Kernel Cake on Growth Weight, Haemoglobin Content, Serum Biochemistry, Economic and the Carcass Evaluation of Pigs. International Journal for Research in Applied Sciences and Biotechnology, 7(5), 180-191. https://doi.org/10.31033/ijrasb.7.5.25