Nutritional evaluation of whole root and tuber crops as livestock feed

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1 Nutritional evaluation of whole root and tuber crops as livestock feed Dr. Bukola Babatunde, Department of Animal Husbandry, College of Agriculture, Fisheries & Forestry, Fiji National University, Koronivia, Suva, Fiji

2 Introduction High cost of imported livestock feed resources is a major factor limiting the growth of livestock industry (especially non ruminants) in many developing countries leads to expensive animal products. Feed ingredients represent 65-70% total cost of intensive non ruminant production system in many developing countries Energy resource like maize and other grains constitutes between 45 60% of finished feeds for these animals Fluctuating high cost of maize encourages the use of locally available alternative sources of energy, particularly the starchy roots and tubers that abound in many areas of humid tropics (Tewe & Egbunike, 1992).

3 Potentials of root and tuber crops Root and tuber crops have the potential to provide more dietary energy per hectare than cereals Some root crops, such as taro and cassava- grown in tropical climates all the year round increase food security. important during the preharvest period of cereal crops, when other foods are expensive or unavailable. Many food-deficit countries are forced to import large quantities of grain to meet local production shortfalls. food imports put heavy drain on foreign exchange.

4 Root crops cassava Cassava - tapioca, manioc, (Manihot esculenta) Sweet potato - kamote (Ipomoea batatas) s. The root crops are plants with edible modified roots while both the tuber and corm crops have modified stem Sweet potatoes

5 Tuber (stem crops) Potatoes Potato - white potato, Irish potato, patatas (Solanum tuberosum) Yam, ube, ubi, Chinese taro, greater yam, water yam (Dioscorea alata) Source: Levetin-Mcmahon Starchy staples. In: Plants and Society. 5th ed. The McGraw-Hill Companies. Yam

6 Corm crops Taro/dalo, gabi, cocoyam, dasheen, lesser yam, lesser asiatic yam (Colocasia esculentum) high yielding varieties of root and tuber crops improvement programmes suggesting production in excess of human consumption will become available for feeding farm animals in such developing countries. Source: Levetin-Mcmahon Starchy staples. In: Plants and Society. 5th ed. The McGraw-Hill Companies. Retrieved from evetin/14.%20starchy%20staples.pdf. Dalo\cocoyam

7 Nutritional potentials of root and tuber crops Ruminant animals can utilize raw roots and tubers crops effectively without any detrimental effects However, the extent of their practical use in non ruminant feeding programmes is limited by: toxic cyanogenic glycosides low protein content other undesirable substances, dustiness of the dried products, mouldiness during processing high fibre of the peels (Tewe & Egbunike, 1992)

8 Use in non-ruminant feeding programmes (Tewe and Egbunike, 1992) For use in non ruminant feeding programmes fresh root and tuber crop are subjected to processing techniques such as: fermentation, soaking, boiling, ensiling Ovendrying sun-drying

9 Need for processing Root crops has two-thirds of their weight as water (25-32% DM) making preservation, transport costs and general handling more difficult To reduce microbial contamination - high moisture content levels greater than 12% allow for microbial growth Sun-drying in a humid environment results in the proliferation of microbial organisms in the feed materials To remove cyanogenic glycosides (linamarin and lotaustralin) and other antinutrients toxic for nonruminants bitter taste and reduce palatability of the roots. Cocoyam contains irritating/acridity substance that causes burning sensation. To reduce the dustiness of the dried roots and tubers flour can cause irritation of the respiratory tract unless feed is pelletized or oil is added.

10 Nutritive value of fresh root and tuber products compared with sorghum and maize (in percentages) Sorghum (ground) *1 Maize*1 Sweet potato *2 Dalo *2 Yam *2 Cassava *2 moisture C. protein C. flbre sol. carbohy Crude fat starch ash Gross energy (kg/kg) Fresh *1: Source: H.K. Lim. 1967, * 2: Odebunmi et al (2007), Abdulrashid and Agwunobi (2009)

11 Anti nutritional factors in major root and tuber crops Fresh cassava root Anti-nutritional factor Levels (mg/kgdm) Mode of elimination Dried cassava roots Hydrocyanic acid Fermentation, boiling, grating, sundrying, cooking ensiling Fresh cassava peels Hydrocyanic acid same Dried cassava wastes Hydrocyanic acid 57.2 same Fresh cassava leaves Hydrocyanic acid same Cocoyam tuber Irritating /acridity substance - Cooking, sundrying, roasting fermentation Oxalic acid 45.3 (g/100g DM) saponin (g/100gdm) Trypsin inhibitor - Sweet potato Cooking, sundrying

12 Nutritional potentials of root and tuber crops Cassava root is an energy-dense food. cassava has very efficient carbohydrate production per hectare produces about calories/hectare/d, which ranks it before maize, rice, sorghum, and wheat (Okigbo 1980). The root is a physiological energy reserve with high carbohydrate content, which ranges from 32% to 35% on a fresh weight basis, Eighty percent of the carbohydrates produced is starch (Gil and Buitrago 2002); 83% is in the form of amylopectin and 17% is amylose (Rawel and Kroll 2003). Roots contain small quantities of sucrose, glucose, fructose, and maltose (Tewe and Lutaladio 2004) Raw cassava root has more carbohydrate than potatoes and less carbohydrate than wheat, rice, yellow corn, and sorghum on DM basis (Montagnac et al., 2009). The fiber content in cassava roots depends on the variety and the age of the root. Usually its content does not exceed 1.5% in fresh root and 4% in root flour (Gil and Buitrago 2002).

13 Purpose of the study The aim of the study is to compare nutritional value of whole root and tuber crops as livestock feed resources A comparative analysis of proximate composition of whole root and tuber crops commonly used as staple food in Fiji and other Pacific Island Country were studied The comparative effect of sundrying and ovendrying on nutritive quality of roots and tuber meal were studied.

14 Hypothesis/Research questions Hypothesis: root and tuber crops have different nutrient composition Null hypothesis: they have same nutrient composition Hypothesis: processing method affect nutrient composition of root and tuber crops differently Null hypothesis: processing affect nutrient composition of root and tuber crops in same way

15 Root and Tuber crops Materials and Methodology key Potato sweet potato P cassava CS yam YM dalo Raw (fresh) DL Potato/Sweet Potato/Cassava/Yam/Dalo SP R Fresh Ovendried ovendried OV sundried SU 5 root and tuber crops Sundried

16 Materials and Methodology Samples: Fresh potatoes, sweet potatoes, cassava, yam and taro/dalo purchased from the market were washed and cut into slices. Preparation: The cut pieces were sub-divided into three equal parts. One part was analysed as fresh samples, while remaining parts was sundried (SU) and ovendried. The ovendried and sundried samples were milled into meal using an electric grinder. Standard methods of Association of Official Analytical Chemist (AOAC 2005) were used to determine starch, crude protein, crude ash, total ash, crude fibre and moisture contents Total carbohydrate (NFE) was obtained by difference The experiment was designed as 5 x 3 factorial experiment and data were expressed on as-fed basis. Interaction between type of tuber crop and processing on nutrient concentration was tested using three-way ANOVA of General Linear model of SPSS version 22.

17 80.00 RESULT: Fresh whole root and tuber crops nutrient composition %composition RUPEDP RUPEDSP RUPEDCA RUPEDYA RUPEDDL moisture DM Fat Ashcomposition Crude P Nutrient Crude F starch NFE fresh dalo and yam has comparative higher (P < 0.05) dry matter and NFE contents than other root and tuber crops. Potato and dalo has more starch in raw samples

18 Effect of processing on nutrient composition of whole potato a b RUPEDP OVUPEDP SNUPEDP moisture DM Fat Ash Crude P Crude F starch NFE There were no differences (P > 0.05) in the DM content of sundried and ovendried whole potatoes. The processing methods enhances (P < 0.05) nutritive value of root and tuber crops compared to fresh samples. Oven drying is more effective (P < 0.05) in raising NFE fraction of whole potatoes than sundrying

19 Effect of processing on nutrient composition of whole sweet potato RUPEDSP OVUPEDSP SNUPEDSP E NF ch st ar F Cr ud e P e As h t Fa DM ud Cr m oi st ur e 0.00 Oven drying improved (P< 0.05) DM and NFE of sweet potato than sundrying samples, Protein of sweet potato is not affected by processing methods

20 Effect of processing on nutrient composition of whole cassava RUPEDCA OVUPEDCA SNUPEDCA b a E NF ch st ar F Cr ud e P e As h t Fa DM ud Cr m oi st ur e 0.00 Sundrying improves DM and soluble carbohydrate fractions of cassava samples than oven drying method

21 Effect of processing on nutrient composition of Yam a b RUPEDYA OVUPEDYA E NF ch st ar F Cr ud e P e As h t Fa DM ud Cr m oi st ur e SNUPEDYA Oven drying improved (P< 0.05) DM and NFE of Yam than sundrying samples, Protein of yam is not affected by two processing methods

22 Effect of processing on nutrient composition of Taro/Dalo a b RUPEDDL OVUPEDDL SNUPEDDL moisture DM Fat Ash Crude P Crude F starch NFE Oven drying improved (P< 0.05) DM, CP and fat fractions of Taro/dalo than sundrying samples, while sundrying increases CF and starch over ovendrying,

23 Results Root and tuber crops have different nutrient composition Each whole root and tuber crops were affected differently by processing methods, However, there are significant interaction effects (P < 0.05) between the type of tuber crop, and processing methods for dry matter, ash, crude protein, crude fibre and soluble carbohydrate fractions

24 Fresh root and tuber crops have comparative low DM contents (DL > YM > CS > SP > P) compared to those processed by sundrying and oven drying. There were significant differences (P > 0.05) in DM between different root and tuber crops processed by two methods. Both processing methods have no effect on potato DM content. two processing methods enhances (P < 0.05) nutritive value of root and tuber crops compared to fresh samples. Sun drying is more effective (P < 0.05) in raising DM and NFE contents of root and tuber crops than oven drying.

25 However, oven drying improved (P < 0.05) DM of SP, YM and DL, while sun drying improved (P < 0.05) DM content of cassava only. The protein contents of root and tuber crops were enhanced (P < 0.05) when processed but there were no significantly differences (P > 0.05) between sundried and oven dried root and tuber crops. sundrying has greater influence on DM content of unpeeled cassava (SU > OV) sundrying improved the starch component of whole root and tuber crop - Dalo > cassava > yam > P > SP

26 Sun drying improves (P < 0.05) crude fibre of root and tuber crop samples compared to oven drying Equally, soluble carbohydrate fractions of sundried yam and dalo were significantly higher (P < 0.05) than potato, sweet potato and cassava Reject Null hypothesis: they have same nutrient composition Null hypothesis: processing affect nutrient composition of root and tuber crops in the same way

27 Root crops as feed Root and and tubertuber Substitution foranimal comment crops maize Author cassava 40% (pigs) 20% most economical for 20-30% (poultry) layers, high level acceptable for broiler than layers. 40% (cattle) higher milk and fat yields and live weight gains for 40% (goat and dairy cattle sheep Gómez et al. (1984) 25% (poultry) 50% (pig) supplement % of lysine. horses, mules and hogs, for lactating dairy cows (satisfactory) Yang (1982) Yeh et al. (1978) - At levels of 20 40% of dry matter, cocoyam silage supported adequate growth rate in young pigs[93]. Anigbogu(1997] and Abdulrashid and Agwunobi (2009) Esonu (2000) sweet potato Dalo 20-25% replacement of maize in broiler die ts Pineda and Rubio, 1972 Montilla et al. (1975) Devendra (1977 Potato Yam - - -

28 Conclusion Considering the nutritional characteristics, root and tuber crops have the potential to be used as alternative energy supplements for non ruminant production. Performance of pigs and poultry fed varying levels of roots and tubers showed replacement value in non-ruminants diets at certain levels without detrimental effects. the use of these root crops and their by-products for maize replacement in intensive non-ruminant production systems requires adequate protein supplementation, sufficient sulphur-containing amino acids fortification and proper processing. various processing methods (e.g. sundrying, boiling, frying, fermentation and ensiling) can be employed to eliminate or reduce the anti-nutritional factors present. This will improve the quality and safety of these feed materials

29 References Abdulrashid M and Agwunobi L N Taro cocoyam (Colocasia esculenta) meal as feed ingredient in poultry. Pakistan Journal of Nutrition 8: Anigbogu M M. Effect of Replacing Corn with Taro (Colocasia asculenta Linn) Meal on the Live weight, Dressing Percentage and Cut-up yield and Litter Condition of Broiler Chicks Proceeding of 2nd Annual Conference of Animal Science Association of Nigeria, Lagos. September, 1997 AOAC Official Methods of Analysis.17th Ed. Ass. Anal. Chem. Arlington, Virginia, USA Buitrago A (1990). La yuga en la alimentacion animal. Centro Internacional de Agricultura Tropical (CIAT). Cali, Colombia. pp Esonu B O. Animal Nutrition and Feeding: A Functional Approach Memory Press, Oweri, Nigeria, pp , Gil, J.L. & Buitrago, J La yuca en la alimentación animal. In: La yuca en el Tercer Milenio. Ediciones CIAT. No pp Levetin-Mcmahon Starchy staples. In: Plants and Society. 5th ed. The McGraw-Hill Companies. Montagnac, J.A; Davis C.R and Tanumihardjo S.A (2009). Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

30 References Okigbo BN (1980). Nutritional implication of projects giving high priority of the production of staples of low nutritive quality. In the case of cassava (Manihont esculenta, Crantz) In the humid tropics West Africa. Food Nutr. Bull. 2:1-10. Rawel HM, Kroll J (2003). Importance of cassava (Manihot esculenta Crantz) as the main staple food in tropical countries. DLR. 99: Tewe OO, Lutaladio N Cassava for livestock feed in subsaharan Africa. Rome, Italy : FAO.

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