esculenta Crantz) Whole Meal to Prepare a Feed for Growing Chicks. ĭiaz, B.J., Mondrigon, C.C., Molina, C.R. Plant Foods for Human Nutrition (Dordrecht. (1995) Nutrient Content of Young Cassava Leafs and Assessment of Their Acceptance as a Green Vegetable in Nigeria. Livestock Research for Rural Development, 8.Īwoyinka, A.F., Abegunde, V.O. (1996) The Nutritive Value of Sun-Dried and Ensiled Cassava Leafs for Growing Pigs. (2005) Nutrient Composition and Processing Effects on Cassava Leaf (Manihot esculenta, Crantz) Antinutrients. (1994) Processing of Cassava Leafs for Human Consumption.
(1986) Mini-élevage et sources méconnues de protéines animales. (2004) Influence of Level of Cottonseed Cake in the Diet on the Feed Intake, Growth Performance and Carcass Characteristics of Guinea Pigs in Cameroon. Niba, A.T., Djoukam, J., Teguia, A., Kudi, A.C. Tropical Animal Health and Production, 30, 115-122. (1998) Guinea-Pig Productivity under Traditional Management. (1991) Le cobaye Cavia porcellus L., animal de boucherie en pays tropicaux. FAO Animal Production and Health, Rome, Paper No. These results show that, the incorporation of cassava leafs in guinea-pigs’ diet made it possible to obtain good growth (R2) and meat of good technological quality. The study of the technological parameters of guinea-pig’s meat showed that the incorporation of 8% and 12% cassava leafs in the diet resulted in a significant decrease in the water holding capacity and technological yield in the different parts studied. However, protein levels of male fed with R3 in the various parts studied were higher than females fed with the same diet.
The incorporation of 8% (R1) and 12% (R3) cassava leafs led to a significant increase ( P < 0.05) in protein levels in the loins (22.89%) and shoulders (22.43%) of females and the thighs (21.68%) and shoulders (21.09%) of males. The highest FW and carcass yield (CY) were obtained with the use of 10% cassava leafs (R2): 556 g (FW), 42.65% (CY) for males and 529.17 g (FW), 37.39% (CY) for females. Carcasses were cut, and some parts (loin, thigh and shoulder) were collected, deboned and analysed. At the 22nd week, animals of each group were sacrificed by bleeding, then skinned and eviscerated. The initial weight (IW), final weight (FW), daily weight gain (DWG) and total gain (TG) were evaluated. Each treatment consisted of a group of 12 guinea pigs per paddock (6 males and 6 females). These experimental foods were formulated as follows: cassava-leaf ( Manihot esculenta) powder was incorporated at concentrations of 0%, 8%, 10% and 12% respectively in replacement of protein sources for R0, R1, R2 and R3. A total of forty-eight (48) eight-week-old guinea-pigs were divided in a completely randomized experimental design, in four groups and fed with the experimental foods. The present study was carried out to evaluate the effect of different rates of dried cassava leafs in diet as replacement of protein sources on the weight gain and carcass yield of guinea-pigs, as well as on the physico-chemical and technological properties of guinea-pigs’ meat.
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