Summary
This experimental study evaluated whether incorporating cassava peel flour—a low-cost agro-industrial by-product—into laying hen diets at 20% inclusion affects egg nutritional quality. Eggs from treated hens showed slightly lower fat (7.7–8.2% vs 8.4–8.5%) and protein (11.78–13.10% vs 12.35–12.45%) but comparable micronutrient profiles to control eggs, with no detectable cyanide residues. The findings suggest cassava peel flour is a viable feed ingredient for smallholder poultry systems in tropical regions where cost reduction is important, without compromising egg safety or nutritional contribution to human reference intakes.
Regional applicability
Direct applicability to UK poultry systems is limited, as cassava is not grown commercially in the UK and feed formulation approaches differ significantly. However, the methodological approach to evaluating nutritional quality of eggs from alternative feed ingredients may be relevant to UK research on circular economy feed sources and cost-effective poultry nutrition.
Key measures
Proximate composition (fat, protein, carbohydrate, fibre, ash); pH; water activity; hydrogen cyanide content
Outcomes reported
The study compared proximate and nutritional composition of eggs from laying hens fed diets containing 0% (control) or 20% cassava peel flour. Egg samples were analysed for fat, protein, carbohydrate, fibre, ash content, pH, water activity, and hydrogen cyanide residues.
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