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 600-800g 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, Pseudomonas, Streptococcus, Escherichia coli and Salmonella counts in rabbits fed diet containing 75% FCRLB, meanwhile, Salmonella (1.8 x 104 cfu/ml) and E. coli counts (1.9 x 104) count only were isolated in diet having 75% FCRLB. However, the control diet (0% FCRLB) had the highest count of Bacillus. 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 best be obtained from the replacement of maize at 75% with fermented cassava root-leaf blend in the diet of weaned rabbits.