Effect of Enzyme Supplemented Cassava Peel–Maize Cob Mixture on The Oxidative Response of Weaned Pigs

Anorue Daniel Nnadozie

doi:10.59890/ijatss.v3i9.95

Authors

Anorue Daniel Nnadozie University of Abuja, Nigeria

DOI:

https://doi.org/10.59890/ijatss.v3i9.95

Keywords:

Cassava, Peels, Maize, Cob, Enzyme, Catalase, Free Radicals, Disease

Abstract

This study assessed the effect of enzyme supplemented cassava peel – maize cob mixture (CPMCM) on the oxidative response of weaned pigs. Forty, 8 weeks weaned male piglets (Duroc) of with an initial body weight of 9.21 ± 0.21 Kg were assigned randomly to four treatments (n = 10 piglets/ treatment). Each treatment consists of 5 replicate with 2 piglets each in a completely randomized design. Enzyme supplemented dried cassava peel and maize cob meal (CPMCM) at ratio 1:1 was incorporated into the experimental diet to replace maize as follows: treatment 1 (T1) control diet (0 % CPMCM with enzymes), T2 (10 % CPMCM with enzymes), T3 (20 % CPMCM with enzymes), T4 (30 % CPMCM with enzymes). The trial lasted for 60 days, feed and water was given ad libitum. Result obtained showed that CPMCM has both nutritional and medicinal properties as proximate composition reveals: dry matter (89.10 %), crude protein (8.98 %), crude fibre (12.04 %), ash (8.07 %) and energy (2900.8 Kcal/kg) while phytochemical composition: saponins (208.2 mg/100g), flavonoids (123.4 mg/100g), tannins (51.82 mg/100g), alkaloids (109.8 mg/100g) and phenols (87.12 mg/100g). Increasing the levels of CPMCM improved total antioxidant capacity, catalase, glutathione peroxidase (p˂0.05) and reduced the concentration of malondialdehyde (p˂0.05). Superoxide dismutase concentrations was not significantly affected (p˃0.05). It was concluded that increasing the levels of CPMCM across the treatment can neutralize the activities of free radicals which are the cause of disease in the body of pigs as well as prevent lipid peroxidation. A higher replacement level is recommended

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