TITLE:
The Use of Microbial Biotechnology in Value Addition to Cassava Wastes as Feed for Pigs: Prospects and Challenges
AUTHORS:
Samuel Olanrewaju Aro, Andrew Bamidele Falowo, Olusola Olufisayo Awoneye, Valentine Ayobare Aletor
KEYWORDS:
Biotechnology, Cassava, Fermentation, Microbes, Physiology
JOURNAL NAME:
Advances in Microbiology,
Vol.5 No.1,
January
23,
2015
ABSTRACT: Cassava peels were fermented through a combination of two lactic acid bacteria (Lactobacillus coryneformis and Lactobacillus delbrueckii) and a fungus (Aspergillus fumigatus) using solid substrate fermentation (SSF) technique for five consecutive days. The enhanced product designated as microbially fermented cassava peel (MFCP) was used at graded levels in the feed formulation for growing pigs. Four iso-nitrogenous and iso-caloric diets were formulated with MFCP at 0% (T1), 20% (T2), 40% (T3) and 60% (T4) inclusion levels. Twenty-four boarlings of an average initial weight of 37.15 kg were used in a fourteen-week trial to test the effect of these graded levels of MFCP on growth performance, digestive and reproductive physiology of the experimental animals. The result showed significant differences (P