PRODUCTION OF CASSAVA WHOLE MEAL (N-ESCUL ENTA CRANTZ) TO ELABORATE AFEED GROWING CHICKS - I - CHEMICAL AND NUTRITIVE CHARACTERIZATION OF LEAVES, ROOTS AND CASSAVA WHOLE MEAL

Cassava roots are frequently used as a energy source in feeds. The lea ves due to their high fiber content, are not used in animal feeds desp ite they have a good content of protein and a balanced level of essenc ial amino acids. The purpose of this research was to produce a cassava whole meal (CWF) with low content of fiber for using in chick feed. L eaves and roots of cassava by separated, were dried at 60 degrees C fo r 20 h, ground in a hammermill and passed through a 60 mesh sieve. By this procedure a root flour (CRF) and a leaves flour were obtained (CL F). The fiber content in CLF was reduced 25.8% and the protein content was increased 8.2%. The CWF was made with 61.2% of CRF and 38.8% of C LF, having a protein and fiber content of 9.15% and 9.73%, respectivel y. The True Metabolizable Energy of CWF was 2,454 kcal/kg with an aver age true bioavailability of aminoacids of 68.8%.