Nutrient Profile and in vitro Digestibility of Fresh and Ensiled Cassava in Swine

Market availability and price of conventional feedstuffs are variable, making imperative to explore alternative feedstuffs. Cassava (Manihot esculenta) is a starchy tuber that can be a potential feedstuff for swine. Three sample type (combinations of cassava parts): 100% tubers (T100), 50% tubers and 50% leaves (T50), and 25% tubers and 75% leaves (T25) were ensiled over three periods [fresh (M0), ensiled for two (M2) and three (M3) months]. Samples were analyzed for nutrient profile. in vitro digestibility of samples were determined using a 3-step enzymatic assay. Gross energy (GE) content ranged from 3838 to 5013 kcal/kg DM. The pH content ranged from 3.73 (T100-M2) to 4.23 (T25-M2), and dropped in respective combinations in M3 samples. DM digestibility was higher (P˂0.05) in T100 (87.6%) than T50 (72.6%) and T25 (50.9%). DM digestibility of M0 (76.1%) was higher (P˂0.05) than M2 (67.7%) and M3 (67.3%). GE digestibility was higher (P˂0.05) in T100 (86.9%) than T50 (70.0%) and T25 (51.6%), while GE digestibility of M0 (74.9%) was higher (P˂0.05) than M2 (66.7%) and M3 (66.7%) silage. There was an interaction (P˂0.05) between sample type and period of ensiling for both DM and GE digestibility. In conclusion, increasing leaves in samples decreased nutritional value of cassava silage but digestibility was still at a reasonable level. Thus, ensiling the combination of tubers and leaves of cassava can be useful to supply enough feedstuffs for swine. However, ensiling period needs to be considered with combination of tuber and leaves.