EFFECT OF FERMENTED CASSAVA ROOT-LEAF BLEND ON CAECAL MICRO-FLORA OF WEANED RABBITS.

Abstract

The effect of fermented cassava root-leaf blend on caeca microflora of weaned rabbits was investigated in a 56days feeding trial. The experiment was conducted using Fermented Cassava Rootleaf Blend (FCRLB) to replace maize in the diets of weaned rabbits. Forty unsexed New Zealand white rabbits of weight range 700-800g were allotted into five dietary treatments on weight equalization basis. A standard basal diet (100% maize) served as the control while other diets had maize replaced with FCRLB at four other levels (25, 50, 75 and 100%). Eight rabbits were used per treatment which had four replicates of two rabbits each in a completely randomized design arrangement. The results shows a higher Staphylococcus and Pseudomonas counts in rabbits fed diet containing 75% FCRLB while rabbits on 75% FCRLB had the highest Pseudomonas, Staphylococcus, Streptococcus, Escherichia coli and Salmonella counts. Salmonella in isolation (1.8 x 104 cfu/ml) count were observed in diet having 75% FCRLB. However, the control diet (0% FCRLB) had the highest count of Bacillus. E. coli counts were isolated (1.9 x 104 ) in diet containing 75% FCRLB. Klebsiella oxytoca were found only in the caecum of rabbits fed diets containing 50 and 100% FCRLB. The research concluded that a gut stabilizing effect which connotes improved nutrient digestibility can be obtained from replacing maize at 75% with fermented cassava root-leaf blend inthe diet of weaned rabbits.