Effects of fermenting cassava peel with rice straw on its nutritive value

Abstract

The objective of this study was to examine the effects of fermenting cassava peel with rice straw on its nutritive value. The experiment followed a 2 x 7 factorial arrangement in a completely randomized design. Factor A represented ensiling times (21 and 35 days), while factor B consisted of 7 ratios of cassava peel to rice straw: 0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0, each replicated three times. All ratios of cassava peel with rice straw were supplemented with 3% molasses and 3% urea of dry matter. The findings revealed no significant interaction effect (P>0.05) between ensiling times and the ratio of cassava peel to rice straw on the nutritive values of fermented cassava peel with rice straw. The ensiling times of 21 and 35 days had no significant impact on the nutritional value of the fermented cassava peel with straw (P>0.05). Increasing the proportion of cassava peel resulted in a decrease of dry matter, neutral detergent fiber (NDF) and acid detergent fiber (ADF) of the fermented cassava peel with rice straw (P<0.05). However, fermenting cassava peel with rice straw led to an increase of crude protein of fermented cassava peel (P<0.05) when compared to rice straw fermentation alone (0:100). In conclusion fermenting cassava peel with rice straw, along with the addition of 3% molasses and 3% urea can enhance the quality of roughage sources.