Lipid and Fatty Acid Composition of Grower Pigs Fed Enzyme Supplemented Cassava Peel Maize Cob Mixture

Abstract

This study was undertaken to determine lipid and fatty acid composition of grower pigs fed enzyme supplemented Cassava Peel – Maize Cob Mixture (CP-CM). Forty, 5 months’ male pigs (mixed breed) 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 (CP-CM) at ratio 1:1 was incorporated into the experimental diet to replace maize as follows: treatment 1 (T1) is the control diet (0 % CP-CM with enzymes), T2: (10 % CP-CM with enzymes), T3: (20 % CP-CM with enzymes), T4: (30 % CP-CM with enzymes). The trial lasted for sixty days, feed and water was supplied at all times. Result on the phytochemical composition of CP-CM shows that it contained flavonoids as the most prominent compound (208.2 mg/100g) while cyanide had the lowest concentration of 10.45 mg/100g. Other compounds obtained are: flavonoids (123.4 mg/100g), alkaloids (109.8 mg/100g), tannins (109.8 mg/100g) and phenolic compound (87.12 mg/100g). Increasing the levels of CP-CM improved (p˂0.05) high density lipoprotein, monosaturated fatty acid and polysaturated fatty acid and decreased the concentrations of serum cholesterol, low density lipoprotein and saturated fatty acid (p˂0.05). The higher concentrations of polyunsaturated fatty acid increase the nutritional composition of meat and protect against cardiovascular diseases. It was concluded that pigs can be fed CP-CM up to 30 percent without causing any harmful effect on the general performance of pigs