Utilisation of Cassava Products for Poultry Feeding: A Review

Abstract

World cassava production stands at 250 million tonnes in 2011, out of which Nigeria produces 39 million tonnes leading the World in cassava production. Cassava being a tropical crop is high in energy and crude fibre and very low in crude protein compared to cereals. The cassava root is gaining high interest in its use to substitute for more than 50% of maize in poultry diets. The high content of hydrocyanide acid (HCN) limits its utilisation if not properly processed especially the bitter cassava. Cassava leaf is a good source of protein and carotene, rich in minerals, low in energy and high in crude protein. Both broilers and layers can tolerate 20% inclusion levels. Cassava peels which may be considered as nuisance to the environment as it constitute about 15% of the whole cassava root, can be used in poultry feed. It contains higher HCN, crude fibre and lower energy and protein than that of the cassava root. Various methods of cassava processing have been used to reduce the toxicity of the HCN to a safe level. These include chopping and sun-drying, heat treatment, grating, soaking, fermentation, etc. which are known to reduce the HCN between 50 mg/kg and 140 mg/kg. These are acceptable levels in compounded layer and broiler diets. The protein content of cassava peels can be improved from 2.4% (non-fermented) to 14.1% (fermented) when pure culture of Saccharomyces cerevisiae fungi is used in the fermentation. In conclusion, properly processed cassava products supplemented with critical amino acid (methionine) will greatly reduce the HCN and improve utilisation and performance of poultry.