Cassava: Nutrient composition and nutritive value in poultry diets

Title
Cassava: Nutrient composition and nutritive value in poultry diets
Publication Date
2016
Author(s)
Morgan, Natalie
( author )
OrcID: https://orcid.org/0000-0002-9663-2365
Email: nmorga20@une.edu.au
UNE Id une-id:nmorga20
Choct, Mingan
( author )
OrcID: https://orcid.org/0000-0002-2242-8222
Email: mchoct@une.edu.au
UNE Id une-id:mchoct
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
Zhongguo Xumu Shouyi Xuehui, Chinese Association of Animal Science and Veterinary Medicine
Place of publication
China
DOI
10.1016/j.aninu.2016.08.010
UNE publication id
une:19971
Abstract
Insufficient supply, high prices and competition with the human food and biofuel industries means there is a continuous demand for alternative energy sources for poultry. As a result, cassava is becoming an increasingly important ingredient in poultry diets, largely due to its high availability. Efficient use of cassava products has been shown to reduce feed costs of poultry production. The utilisation of cassava is, however, limited by a number of factors, including its high fibre and low energy content and the presence of anti-nutritional factors, primarily hydrocyanic acid (HCN). With correct processing the inclusion level of cassava in poultry diets could be increased. Extensive research has been conducted on cassava products for poultry, but there is still a lack of consistency amongst the measured nutritive values for cassava and its products, hence variation exists in results from poultry studies. This paper reviews the nutrient composition of cassava products and its value as an alternative energy source in poultry diets.
Link
Citation
Animal Nutrition, 2(4), p. 253-261
ISSN
2405-6383
2405-6545
Start page
253
End page
261

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