FASAE O.A., OLATUNJI J.A.
Abstract
An experiment was conducted to determine the effect of simple methods of processing cassava leaves (Cultivar TMS 30752)
on its hydrocyanic acid (HCN) content and utilization by sheep. Cassava leaves (CL) were subjected to four processing
methods, namely, cassava leaves washed (CLW); cassava leaves chopped and washed (CLCW); cassava leaves washed
and wilted for 24 hours (CLWW) and cassava leaves chopped, washed and wilted for 24 hours (CLCWW). Four (4) West
African Dwarf (WAD) rams in a 4 × 4 Latin square design were used to assess the intake and digestibility of the processed
CL by the animals. The results of the study showed that HCN content (mg/kg) varied signifi cantly (P < 0.05) among the
treatments with CLCWW having the least (P < 0.05) HCN content of 26.50 and CLW with the highest content (36.57). DM
intake, weight gain, DM and CP digestibilities were least (P < 0.05) in rams fed CLW diets relative to the other treatments.
The weight gain (g/day) of sheep fed CLCWW diets was signifi cantly (P < 0.05) higher compared to other treatments. It was
concluded that the effect of simple processing methods of cassava leaves reduced the HCN content. Fresh cassava leaves
chopped, washed and wilted for 24 hours before feeding can be included in the diets of sheep for optimum performance.
Key words:
cassava leaves, processing, hydrocyanic acid, sheep, performance