Carcass traits, nutrient composition and sensory properties of broiler chickens fed diets containing graded levels of fermented cassava (Manihot esculenta Crantz) tuber meal as replacement for maize meal

Abstract

The current situation in Nigeria has reduced the supply of maize, increase its price and raised an urgent need for a viable replacement. Cassava has high energy and fibre content but very low protein that needs valorization to replace maize in monogastric diets. Fermentation generates a large population of lactobacillus that contributes microbial protein thus increasing the protein content of cassava. Thus the objective of this 56-day study was to investigate the potential of aqueously fermented cassava tuber meal (FCTM) to improve in protein content and thus supplement maize without compromising carcass quality and sensory properties of broiler meat. Six treatments replicated thrice had 540 Arbor Acre dayold chicks. Diets were formulated with peeled and chopped tubers fermented aqueously for three days. The treatments were FCTM25, FCTM50, FCTM75 and FCTM100 that had maize replaced with FCTM at 25%, 50%, 75% and 100%, respectively. Treatments without FCTM coded CTRL and another with antibiotic growth promoter (AGP) with 5 g neocloxin/L in water served as control. On Day 56, breast meat samples were collected from three birds per replicate for analysis. Sensory evaluation was conducted by 20 untrained panelists with 200 g meat chops cooked under similar conditions. Data were analyzed with IBM SPSS version 20. Broilers fed with FCTM75 and FCTM50 had significantly (P<0.05) heavier live weight (1684 g) and dressed weight (1572 g). The FCTM50 improved meat protein while FCTM100 significantly (P<0.05) increased mineral and high density lipoprotein (HDL) contents. The FCTM50 and FCTM75 increased breast intramuscular fat accretion, with better aroma and juiciness than those fed with CTRL and AGP. Meat from birds fed with AGP had significantly (P<0.05) the highest overall acceptability while those fed with FCTM50 and FCTM75 significantly (P<0.05) higher acceptability among FCTM-fed birds. The replacement of maize meal with cassava tubers up The current situation in Nigeria has reduced the supply of maize, increase its price and raised an urgent need for a viable replacement. Cassava has high energy and fibre content but very low protein that needs valorization to replace maize in monogastric diets. Fermentation generates a large population of lactobacillus that contributes microbial protein thus increasing the protein content of cassava. Thus the objective of this 56-day study was to investigate the potential of aqueously fermented cassava tuber meal (FCTM) to improve in protein content and thus supplement maize without compromising carcass quality and sensory properties of broiler meat. Six treatments replicated thrice had 540 Arbor Acre dayold chicks. Diets were formulated with peeled and chopped tubers fermented aqueously for three days. The treatments were FCTM25, FCTM50, FCTM75 and FCTM100 that had maize replaced with FCTM at 25%, 50%, 75% and 100%, respectively. Treatments without FCTM coded CTRL and another with antibiotic growth promoter (AGP) with 5 g neocloxin/L in water served as control. On Day 56, breast meat samples were collected from three birds per replicate for analysis. Sensory evaluation was conducted by 20 untrained panelists with 200 g meat chops cooked under similar conditions. Data were analyzed with IBM SPSS version 20. Broilers fed with FCTM75 and FCTM50 had significantly (P<0.05) heavier live weight (1684 g) and dressed weight (1572 g). The FCTM50 improved meat protein while FCTM100 significantly (P<0.05) increased mineral and high density lipoprotein (HDL) contents. The FCTM50 and FCTM75 increased breast intramuscular fat accretion, with better aroma and juiciness than those fed with CTRL and AGP. Meat from birds fed with AGP had significantly (P<0.05) the highest overall acceptability while those fed with FCTM50 and FCTM75 significantly (P<0.05) higher acceptability among FCTM-fed birds. The replacement of maize meal with cassava tubers upThe current situation in Nigeria has reduced the supply of maize, increase its price and raised an urgent need for a viable replacement. Cassava has high energy and fibre content but very low protein that needs valorization to replace maize in monogastric diets. Fermentation generates a large population of lactobacillus that contributes microbial protein thus increasing the protein content of cassava. Thus the objective of this 56-day study was to investigate the potential of aqueously fermented cassava tuber meal (FCTM) to improve in protein content and thus supplement maize without compromising carcass quality and sensory properties of broiler meat. Six treatments replicated thrice had 540 Arbor Acre dayold chicks. Diets were formulated with peeled and chopped tubers fermented aqueously for three days. The treatments were FCTM25, FCTM50, FCTM75 and FCTM100 that had maize replaced with FCTM at 25%, 50%, 75% and 100%, respectively. Treatments without FCTM coded CTRL and another with antibiotic growth promoter (AGP) with 5 g neocloxin/L in water served as control. On Day 56, breast meat samples were collected from three birds per replicate for analysis. Sensory evaluation was conducted by 20 untrained panelists with 200 g meat chops cooked under similar conditions. Data were analyzed with IBM SPSS version 20. Broilers fed with FCTM75 and FCTM50 had significantly (P<0.05) heavier live weight (1684 g) and dressed weight (1572 g). The FCTM50 improved meat protein while FCTM100 significantly (P<0.05) increased mineral and high density lipoprotein (HDL) contents. The FCTM50 and FCTM75 increased breast intramuscular fat accretion, with better aroma and juiciness than those fed with CTRL and AGP. Meat from birds fed with AGP had significantly (P<0.05) the highest overall acceptability while those fed with FCTM50 and FCTM75 significantly (P<0.05) higher acceptability among FCTM-fed birds. The replacement of maize meal with cassava tubers upto 50 and 75 % are recommended for best carcass traits and desirable sensory qualities.

La situation actuelle au Nigéria a réduit l'offre de maïs, augmenté son prix et soulevé un besoin urgent d'un remplacement viable. Le manioc a une teneur élevée en énergie et en fibres mais très peu de protéines qui doivent être valorisées pour remplacer le maïs dans les régimes monogastriques. La fermentation génère une grande population de lactobacilles qui contribuent aux protéines microbiennes, augmentant ainsi la teneur en protéines du manioc. Ainsi, l'objectif de cette étude de 56 jours était d'étudier le potentiel de la farine de tubercules de manioc à fermentation aqueuse (TMFA) pour améliorer la teneur en protéines et ainsi compléter le maïs sans compromettre la qualité de la carcasse et les propriétés sensorielles de la viande de poulet. Six traitements répétés trois fois ont porté sur 540 poussins d'un jour d'Arbor Acre. Les régimes ont été formulés avec des tubercules pelés et hachés fermentés en milieu aqueux pendant trois jours. Les traitements étaient TMFA25, TMFA50, TMFA75 et TMFA100 qui avaient remplacé le maïs par TMFA à 25 %, 50 %, 75 % et 100 %, respectivement. Des traitements sans CTRL codé TMFA et un autre avec un promoteur de croissance antibiotique (PCA) avec 5 g de néocloxine/L dans l'eau ont servi de contrôle. Au jour 56, des échantillons de viande de poitrine ont été prélevés sur trois oiseaux par répétition pour analyse. L'évaluation sensorielle a été réalisée par 20 dégustateurs non formés avec 200 g de côtelettes de viande cuites dans des conditions similaires. Les données ont été analysées avec IBM SPSS version 20. Les poulets de chair nourris avec TMFA75 et TMFA50 avaient un poids vif significativement (P<0,05) plus lourd (1684 g) et un poids habillé (1572 g). Le FCTM50 a amélioré les protéines de viande tandis que le TMFA100 a augmenté de manière significative (P <0,05) la teneur en minéraux et en lipoprotéines de haute densité (HDL). Le TMFA50 et le TMFA75 ont augmenté l'accumulation de graisse intramusculaire dans le sein, avec un meilleur arôme et une meilleure jutosité que ceux nourris avec CTRL et PCA. La viande des oiseaux nourris avec de PCA avait significativement (P<0,05) l'acceptabilité globale la plus élevée tandis que celles nourries avec TMFA50 et TMFA75 significativement (P<0,05) une acceptabilité plus élevée parmi les oiseaux nourris au TMFA. Le remplacement de la farine de maïs par des tubercules de manioc jusqu'à 50 et 75 % est recommandé pour de meilleurs traits de carcasse et des qualités sensorielles souhaitables