CARCASS INDICES AND MEAT QUALITY OF BROILER CHICKENS FED DIETS CONTAINING FORTIFIED FERMENTED CASSAVA STUMP

Razaq Adekunle  Animashahun; Samuel Olanrewaju Aro; Gbenga Emmanuel Onibi; Olayinka Alabi; Funmilayo Okeniyi; Samuel Olawoye; Michael Falana

doi:10.29393/CHJAAS38-12CIRM70012

Authors

Razaq Adekunle Animashahun
Dr. Samuel Olanrewaju Aro Department of Animal Production and Health, School of Agriculture and Agricultural Technology, Federal University of Technology Akure, P. M. B..704, Akure, Ondo State, Nigeria
Prof. Gbenga Emmanuel Onibi Department of Animal Production and Health, School of Agriculture and Agricultural Technology, Federal University of Technology Akure, P. M. B..704, Akure, Ondo State, Nigeria
Dr. Olayinka O. Alabi Department of Animal Science, College of Agricultural Sciences, Landmark University, P. M. B. 1001, Omu Aran, Kwara State, Nigeria https://orcid.org/0000-0002-3257-8144
Dr Funmilayo A. Okeniyi Department of Animal Science, College of Agricultural Sciences, Landmark University, P. M. B. 1001, Omu Aran, Kwara State, Nigeria https://orcid.org/0000-0003-4333-2382
Dr. Samuel O. Olawoye Department of Animal Science, College of Agricultural Sciences, Landmark University, P. M. B. 1001, Omu Aran, Kwara State, Nigeria
Michael B. Falana Department of Animal Science, College of Agricultural Sciences, Landmark University, P. M. B. 1001, Omu Aran, Kwara State, Nigeria https://orcid.org/0000-0003-3970-6097

DOI:

https://doi.org/10.29393/CHJAAS38-12CIRM70012

Keywords:

Cassava stump, Cassava leaf, Solid state fermentation, Carcass yield, Meat qualities

Abstract

A 56-day study was conducted to evaluate carcass and meat quality of broiler chickens fed diets containing fortified fermented cassava stump (FFCS) as a replacement for maize. Cassava stumps and leaves were fermented in the solid state at room temperature, using Aspergillus niger ATCC 16404 for 192 and 96 hours, respectively, and then mixed at a ratio of 19:1 to obtain the FFCS. The birds were allotted into four treatments with three replicates (n= 30). The treatments consisted of different inclusion levels of FFCS: Diet 1 containing 0% FFCS (control treatment); Diet 2 containing 20% FFCS; Diet 3 containing 40% FFCS; and Diet 4 containing 60% FFCS. Dressing and eviscerated percentages were higher (p ? 0.05) in birds fed the diets with up to 40% FFCS. The carcass yield was not significantly influenced (p > 0.05) by the inclusion of FFCS, but values obtained were higher with up to 40%. Meat quality was significantly (p < 0.05) influenced by the FFCS. In addition, the degree of meat peroxidation decreased with increased FFCS levels. Diets with up to 40% FFCS inclusion resulted in improved carcass traits, oxidative stability, and meat quality. Therefore, the addition of fortified cassava stump in broiler chickens’ diets could produce meat of better quality, with low peroxidation, high oxidative stability, and longer shelf-life.