Nutritional Evaluation of Extrusion-processed Mixture of Cassava Pulp and Urea Using In Vitro Gas Production Technique

In order to evaluate the nutritive value of extrusion processed mixture of cassava pulp and urea (Capsurea), gas production characteristics from the fermentation of Caspurea vis-a-vis control (soybean meal, SBM) were measured at 1 to 96 h using in vitro gas production technique adapted to describe the kinetics of fermentation. Results revealed that the mean gas production was significantly (P≤0.01) hiher in Capsurea than control. The rapidly soluble fractions of DM and OM were higher (P≤0.05) in Caspurea than the control at 3 to 12 h post incubation. The potentially degradable fraction (b) of DM and OM did not differ (P≥0.05) significantly. Ammonia concentrations from the fermentation of the insoluble N fraction of Caspurea and Control were significantly (P≤0.01) different. It is concluded that the cassava pulp based product Capsurea has improved potential for use as a ruminant feed.