Effects of the Partial Substitution of Maize with Cassava and Banana Peel Flours on the Growth Performance of Pigs (Sus scrofa domesticus)
F. A. Coulibaly *
Laboratory of Environment, Climate, Health, Engineering and Sustainable Development, Peleforo GON COULIBALY University (UPGC), Korhogo, Côte d’Ivoire.
K. J. B. Alla
Department of Animal Biology, Animal Physiology and Production Research Unit, Environment, Climate, Health, Engineering and Sustainable Development Laboratory, Faculty of Biological Sciences, Peleforo GON COULIBALY University, Côte d’Ivoire.
B. Kandé
Laboratory of Botany and Valorization of Plant Diversity, UFR-SN, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
N. M. Bléyéré
Laboratory of Botany and Valorization of Plant Diversity, UFR-SN, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire.
S. Kamagaté
Department of Animal Biology, Animal Physiology and Production Research Unit, Environment, Climate, Health, Engineering and Sustainable Development Laboratory, Faculty of Biological Sciences, Peleforo GON COULIBALY University, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims : To evaluate the effects of incorporating cassava and banana peel meals into pig diets on growth performance.
Study Design : A completely randomised controlled feeding trial.
Place and Duration of Study : Animal Production Research Unit, Faculty of Natural Sciences, Nangui ABROGOUA University, Abidjan, Côte d’Ivoire. The feeding experiment lasted 135 days, from 45 to 180 days of age.
Methodology : Twenty-five 45-day-old Large White piglets, with an initial body weight of 8 ± 2.5 kg, were randomly allocated to five homogeneous groups of five piglets each and were fed one of five experimental diets for 135 days, from 45 to 180 days of age. The diets contained 0–15% banana and/or cassava peel flour: D1 (5% banana peel flour + 10% cassava peel flour), D2 (10% banana peel flour + 5% cassava peel flour), D3 (10% banana peel flour + 10% cassava peel flour), D4 (15% banana peel flour + 0% cassava peel flour ), and D5 (0% banana peel flour + 0% cassava peel flour; control diet).
Results : Crude protein content ranged from 13.60 to 16.08%, while dry matter, ether extract, and ash contents ranged from 85.67–94.33%, 2.87–3.52%, and 10.78–12.98%, respectively. Feed intake did not differ significantly among treatments (3.40 kg/day ; P = .06). On day 180, final body weight differed significantly among diets (P < .001), with higher values in pigs fed D2 (86.9 kg), D4 (87.5 kg), and D5 (86.9 kg) than in those fed D1 and D3 (73.0 kg). Overall average daily gain reached 590 g/day in D2, D4, and D5 (P < .001). Feed conversion ratio also differed significantly among diets (P < .001), with lower values in D4 (2.90), D2 (2.99), and D5 (3.08) than in D3 (3.26) and D1 (3.14).
Conclusion : Diets D2 and D4 supported growth performance comparable to that of the control diet while offering potential for reducing feed costs through the partial substitution of maize with locally available agricultural by-products.
Keywords: Pig nutrition, Sus scrofa domesticus, cassava peel flour, banana peel flour, maize substitution, growth performance, average daily gain, feed conversion ratio, agricultural by-products, circular feeding