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

Resumen

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.