Abstract

In order to reduce the production cost, cassava pulp has been incorporated in chicken diets as an energy source. However, the use of such agro-industrial by-product may be confined by its higher fibre and lower protein contents. Improving the nutritional characteristics (lowering fibre and increasing protein content) through fungal solid state fermentation may be conducted to increase the inclusion level of cassava pulp in chicken rations. Apart from an energy source, fungal fermented cassava pulp (FCP) may also exert a beneficial effect on intestinal health of chickens, although further studies are needed to explore the functional benefit of FCP on chicken health.