Effects of fungal (Aspergillus niger or Ceriporiopsis subvermispora) fermentation on the nutritive value of shea nut (Vitellaria paradoxa) meal for `broiler chicks
Résumé
1. Shea nut (Vitellaria paradoxa Gaertn) meal was fermented for 8 days with either Aspergillus niger, Ceriporiopsis subvermispora, or a mixture of the two organisms. The fermentation was completed using two methods, an opened container or a closed container. 2. Each of the six samples was dried and incorporated into basal broiler diets at 90g/kg. In addition, the unfermented shea nut meal was incorporated in the diet at 90 g/kg and the basal diet (maize and soybean meal-based) was also provided as an eighth dietary treatment to individually caged broiler chickens. 3. All fermented fungi-treated shea nut meals had similar proximate nutrient compositions to the unfermented shea nut meal, but there were substantial decreases in their hydrolysable tannins and saponin contents. Both fermentation methods gave similar (P>0.05) reductions in the concentrations of tannins and saponins. 4. Shea nut meal fermented with individual or both fungal organisms gave greater (P<0.001) growth performance than that of unfermented shea nut meal. However, all shea nut meals including the unfermented meal gave lower (P<0.001) growth variables than those for the maize-soybean meal control. 5. The nutritional improvement of shea nut meal achieved in this study still falls far short of what is expected for it to become valuable for the poultry feed industry. These fermentation methods using A. niger or C. subvermispora require further improvements to provide satisfactory feed products.
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