Effect of cassava root residue fermented on digestibility of growing Moo lath pigs fed a basal diet of rice bran and soya meal residue

Abstract

The aim of this study was to determine nutrient digestibility, nitrogen retention and nitrogen utilization of diets with different cassava root residue fermented levels by Moo Lath pigs. A total of 3 Moo lath gilt pigs with average initial body weight of 19 ± 1 kg were used in this study They were housed in individual metabolism cages. The experiment was arranged as a 3*3 Latin square design. The treatment were three diets as RSCO, RSC10 and RSC20 which content different levels 0, 10 and 20% of fermented cassava residue, respectively. During three experimental periods, faces and urin were quantitatively collected and analyze for chemical composition.
The apparent digestibility of dry, organic matter, crude protein and crude fiber were increased when mixing the diet with fermented cassava residue and there were significant difference among the treatment (p<0.05). The increased in crude protein (CP) digestibility from 65.7 80.5% in DM. Nitrogen retention also increased from 6.28 to 12.23 g/day when fermented cassava residue (FCR) was used at level of 10%. Dietary fermented cassava residue had no detrimental effect on the pig digestibility. It may be concluded that using fermented cassava residue in the pig diet improved the nutrients digestibility and nitrogen retention of Moo Lath pigs and it is also recommended that fermented cassava residue can be use in diet of growing pig up to 10%.