Effect of Additives on Fermentation Characteristics, Nutrient and Anti-Nutrient Profile of Ensiled Cassava (Manihot utilissima) Leaves

• Mayowa. W. Adesina

  Department of Animal Science, Tai Solarin University of Education, Ijagun, Ijebu-Ode, Ogun State.

  Author

• Oluwanike Abiola-Olagunju

  Department of Microbiology, Faculty of Natural and Applied Sciences, Leadcity University, Ibadan. Oyo State.Nigeria

  Author

• Taiwo Oluwasesan Moyib

  Department of Agricultural Science Education, Sikiru Adetona College of Science and Technology, Omu, Ijebu-Ode, Ogun State, Nigeria

  Author

• Abayomi Akinfemi

  Department of Animal Production Technology, Yaba College of Technology, Yaba, Lagos State.

  Author

• Adeneye Adejoke Mako

  Department of Animal Science, Tai Solarin University of Education, Ijagun, Ijebu-Ode, Ogun State.

  Author

This study examines the impact of various additives on the fermentation properties of ensiled cassava leaves. Relatively cheap and powdery agro-industrial by-products were tested. The treatments included cassava leaf (CL) silage with no additive (CLS), CL + 5% molasses (CLMOS), CL + 20% wheat offal (CLWOS), CL + 20% rice bran (CLRBS), and CL + 20% palm kernel cake (CLPKCS), each mixture at w/w. Silos were opened on the 42nd day to assess changes in physical characteristics, chemical composition, anti-nutritional factors, and volatile fatty acids. Results revealed that the pH and temperature of the silages ranged from 3.9 to 5.2 and 28.33 to 34.00 C in CLMOS and CLS; CLPKS and CLS, respectively. Chemical composition values differed significantly (p<0.05) with dry matter (DM) and crude protein (CP) ranging from 25.14% to 27.10% and 36.85% to 27.75% in CLS and CLRBS; CLWOS and CLS, respectively. Cellulose, hemicellulose, and neutral detergent fibre (NDF) values ranged from 25.44% to 29.65%, 24.93% to 29.79%, and 72.65% to 85.29% in CLPKS and CLS, respectively. The macro and macro nutrients also followed the same trend in CLS and CLPKS. The anti-nutrient concentrations across all silages decreased significantly (p<0.05) with additives. Conclusively, the fermentation of cassava leaves with additives significantly enhanced the nutritive value and organic acid content of the silage. leaves.

1. Mayowa. W. Adesina, Department of Animal Science, Tai Solarin University of Education, Ijagun, Ijebu-Ode, Ogun State.

   Department of Animal Science, Tai Solarin University of Education, Ijagun, Ijebu-Ode, Ogun State.

2. Oluwanike Abiola-Olagunju, Department of Microbiology, Faculty of Natural and Applied Sciences, Leadcity University, Ibadan. Oyo State.Nigeria

   Department of Microbiology, Faculty of Natural and Applied Sciences, Leadcity University, Ibadan. Oyo State.Nigeria

3. Taiwo Oluwasesan Moyib, Department of Agricultural Science Education, Sikiru Adetona College of Science and Technology, Omu, Ijebu-Ode, Ogun State, Nigeria

   Department of Agricultural Science Education, Sikiru Adetona College of Science and Technology, Omu, Ijebu-Ode, Ogun State, Nigeria

4. Abayomi Akinfemi, Department of Animal Production Technology, Yaba College of Technology, Yaba, Lagos State.

   Department of Animal Production Technology, Yaba College of Technology, Yaba, Lagos State.

5. Adeneye Adejoke Mako, Department of Animal Science, Tai Solarin University of Education, Ijagun, Ijebu-Ode, Ogun State.

   Department of Animal Science, Tai Solarin University of Education, Ijagun, Ijebu-Ode, Ogun State.

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