Fermented cassava peel improves hen performance, profitability

Cassava peel is a good alternative feed ingredient and is abundant in tropical regions like Southeast Asia. Its use, however, is limited by fiber and antinutritional compounds. Fermentation with Lentinus edodes reduces these barriers, improving nutrient accessibility and safety. A study conducted in Indonesia tested fermented cassava peel (FCP) in laying hen diets to measure performance, egg quality, and profitability.

The trial lasted 12 weeks and involved 200 Hy-Line Brown hens at 28 weeks of age. Diets contained 0%, 5%, 10%, or 15% FCP. Researchers measured egg production, hen-day production, egg weight, feed conversion ratio, yolk fatty acid profile, and income over feed cost. Fermentation lasted 10 days, followed by drying and milling. Diets were balanced to meet nutrient requirements.

Egg production and yolk profile

Egg production peaked at 5% FCP, reaching 23.9 eggs per hen per period. This level significantly outperformed control and higher inclusion groups. Hen-day production mirrored egg output, highest at 5% and lowest at 15%. Egg weight and feed conversion ratio remained stable across treatments, showing efficiency was unaffected. Mortality was zero, confirming safety of FCP inclusion. Moderate inclusion improved laying rate, while higher levels reduced performance due to excess fiber.

Saturated and monounsaturated fatty acids remained stable across treatments. Omega-3 and omega-9 levels increased at 5% and 15% inclusion. Omega-6 peaked at 10% but dropped at 15%. These changes suggest fermentation influenced lipid metabolism, enhancing yolk nutritional quality without disrupting overall balance.