Dietary fermented cassava peel improves laying performance, yolk fatty acid profile, and economic return in laying hens
Abstract
ABSTRACT Background and Aim: Cassava peel is an abundant agro-industrial byproduct with feed potential, but its high fiber and antinutritional content limit direct use. Fermentation with Lentinus edodes may improve its nutritional quality. This study evaluated graded levels of L. edodes–fermented cassava peel (FCP) in laying hen diets for effects on nutrient composition, performance, yolk lipid profile, and economic return. Materials and Methods: A 12-week completely randomized trial involved 200 laying hens assigned to four dietary treatments (0, 5, 10, and 15% L. edodes–FCP; five replicates of 10 hens each). Cassava peel was fermented with L. edodes, dried, and milled before diet formulation. Diets met nutrient requirements and were analyzed for proximate composition and amino acids. Performance parameters included egg production, egg weight, feed conversion ratio (FCR), and hen-day production (HDP). Yolk fatty acids were determined by gas chromatography with flame ionization detection following Folch extraction and classified as saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and omega-3, omega-6, and omega-9. Income over feed cost (IOFC) was calculated from feed intake, egg output, and market prices. Results: L. edodes–FCP modified diet composition dose-dependently, increasing crude fiber and ether extract while reducing crude protein and lysine; metabolizable energy peaked at 5%. Egg production and HDP were highest at 5%, whereas egg weight and FCR were…
How strong is the evidence?
Evidence Hub reads this as a randomized trial. Its evidence level is 2 of 5 (High · randomized trial). Randomized trials of a reasonable size are the strongest single-study design.
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