GC-FID Analysis of Yolk Fatty Acids in Hens

Cassava peel is a widely available byproduct of food processing that could potentially be used as animal feed, but its high fiber content and presence of harmful compounds make it difficult to use directly. Fermenting it with a specific type of mushroom may help improve its nutritional value. Researchers tested different amounts of this fermented cassava peel in the diets of laying hens to see how it affected nutrient content, hen performance, egg yolk fat composition, and overall economic value. Yolk fatty acids were determined by gas chromatography with flame ionization detection (GC-FID). A paper based on this study was published in Veterinary World.¹

Why is Cassava Peel Worth Exploring as a Feed Ingredient for Laying Hens?

Feed costs make up the largest share of expenses in egg production, which is why there is growing interest in finding locally sourced ingredients that can help keep feed costs stable without compromising hen performance or egg quality.² In Southeast Asia, where this research was conducted, processing cassava generates large amounts of peel that largely goes to waste, despite being rich in carbohydrates and having potential as an ingredient in animal feed. The main obstacle is that cassava peel contains high levels of tough fiber and naturally occurring compounds that can release a toxic substance, posing a health risk to animals with simple digestive systems if not properly treated. Fortunately, processing methods such as drying, soaking, and particularly fermentation have been shown to significantly reduce these harmful compounds while also making the nutrients more accessible, making it safer to include in animal diets.^3,4

What Did the Study Find About Using Fermented Cassava Peel in Laying Hen Diets?

The 12-week study involved 200 laying hens and tested four different diet formulations, with the fermented cassava peel making up 0%, 5%, 10%, or 15% of their feed. The cassava peel was fermented with the mushroom, then dried and ground before being added to the diets. A range of measurements were taken, including egg production, egg weight, feed efficiency, and the fat composition of egg yolks. The financial return from each diet was also calculated.¹

Adding more fermented cassava peel to the diet increased dietary fiber while reducing protein. Hens on the 5% diet produced the most eggs, while egg weight and feed efficiency remained largely unaffected across all groups. The fat profile of egg yolks also shifted depending on the inclusion level, with beneficial fats increasing at certain levels. From a financial standpoint, the 5% inclusion level generated the greatest return (roughly 72% more than the control diet) while higher levels brought diminishing returns due to reduced egg output. Overall, 5% fermented cassava peel was found to be the sweet spot for both hen performance and profitability.¹

“This study,” write the authors of the paper,¹ “demonstrated that dietary inclusion of L. edodes-FCP at 5% significantly improved laying performance in Hy-Line Brown hens. From a practical standpoint,’ they continue, “L. edodes-FCP offers a viable, locally available agro-industrial byproduct for partial replacement of conventional ingredients in layer diets in tropical regions such as Indonesia. The 5% inclusion level optimizes both biological performance and economic return without compromising egg weight or feed efficiency, supporting sustainable, cost-effective egg production while enhancing yolk lipid quality by elevating omega-3 and omega-9 fatty acids. This approach contributes to circular bioeconomy strategies by valorizing abundant cassava peel waste.”

The researchers believe that future research should be conducted as longer studies that follow hens through complete laying cycles to better understand lasting effects on egg production. It would also be valuable to compare different fermentation methods, examine gut health, and take a closer look at egg quality and taste. Testing a wider range of inclusion levels and factoring in changing market prices would help refine practical recommendations for producers.¹

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References

1. Mustabi, J.; Nuraini, N.; Rusmana, D. et al. Dietary Fermented Cassava Peel Improves Laying Performance, Yolk Fatty Acid Profile, and Economic Return in Laying Hens. Vet World 2026, 19 (4), 1629-1641. DOI: 10.14202/vetworld.2026.1629-1641
2. Gautron, J.; Réhault-Godbert, S.; Van de Braak, T. G. H. et al. Review: What Are the Challenges Facing the Table Egg Industry in the Next Decades and What Can Be Done to Address Them? Animal 2021, 15 (1), 100282.DOI: 10.1016/j.animal.2021.100282
3. Fanelli, N. S.; Torres-Mendoza, L. J.; Abelilla, J. J. et al. Chemical Composition of Cassava-Based Feed Ingredients from South-East Asia. Anim Biosci 2023, 36 (6), 908-919. DOI: 10.5713/ab.22.0360
4. Jumare, F. I.; Salleh, M. M.; Ihsan, N. et al. Cassava Waste as an Animal Feed Treatment: Past and Future. Rev Environ Sci Biotechnol 2024, 23 (3), 839-868. DOI:10.1007/s11157-024-09701-7