Effect of incorporating cassava peel flour on the physico-chemical and nutritional quality of hens' eggs"ISA BROWN"

Authors

  • KOUAME Adam Camille Centre National de Recherche Agronomique (CNRA), Direction régionale de Bouaké, 01 BP 633 Bouaké 01, Côte d’Ivoire
  • KREMAN Kouabena Centre National de Recherche Agronomique (CNRA), Direction régionale de Bouaké, 01 BP 633 Bouaké 01, Côte d’Ivoire
  • KOUADIO Kouakou Eugène Centre National de Recherche Agronomique (CNRA), Direction régionale de Bouaké, 01 BP 633 Bouaké 01, Côte d’Ivoire
  • BAMBA Kalo Laciné Centre National de Recherche Agronomique (CNRA), Direction régionale de Bouaké, 01 BP 633 Bouaké 01, Côte d’Ivoire
  • KOUADJA Gouagoua Severin Centre National de Recherche Agronomique (CNRA), Direction régionale de Bouaké, 01 BP 633 Bouaké 01, Côte d’Ivoire

Abstract

The substitution of maize in poultry feed by the incorporation of cassava peel meal is mainly aimed at reducing the production cost of the feed while covering all the nutritional requirements of the hens. This study highlights the nutritional composition of eggs from hens fed a feed containing cassava peel meal. Specifically, the effects of incorporating cassava peel meal at increasing rates on the nutritional value of the hens' eggs were assessed, and subsequently, the presence of hydrocyanic acid in these eggs from the peel was investigated. The meal is incorporated at rates of 0 %, 10 %, 20 % and 30% respectively into chicken feeds. Proximal analyses are performed on 30 eggs from each feed. These eggs contained (7.7-8.4 g/100g) fat, (11.87-12.8 g/100g) protein, (2.2-2.8 g/100g) carbohydrate, (0.3-0.4 g/100g) fiber and (0.83-0.89 g/100g) ash. These contents are similar to those of chicken eggs in general, regardless of the level of incorporation, and the hydrocyanic acid content is almost zero.

Volume_15_Issue_2_June_2023

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Published

07/06/2023

How to Cite

Adam Camille , K., Kouabena , K., Kouakou Eugène , K., Kalo Laciné , B., & Gouagoua Severin, K. (2023). Effect of incorporating cassava peel flour on the physico-chemical and nutritional quality of hens’ eggs"ISA BROWN". Revue Nature Et Technologie, 15(02), 31–38. Retrieved from https://journals.univ-chlef.dz/index.php/natec/article/view/153

Issue

Vol. 15 No. 02 (2023)

Section

Agronomic & Biological Sciences

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