Dietary fermented cassava peel improves laying performance, yolk fatty acid profile, and economic return in laying hens

Background and Aim: Cassava peel is an abundant agro-industrial byproduct with feed potential, but its high fiber and antinutritional content limit direct use. Fermentation with Lentinus edodes may improve its nutritional quality. This study evaluated graded levels of L. edodes-fermented cassava peel (FCP) in laying hen diets for effects on nutrient composition, performance, yolk lipid profile, and economic return. Materials and Methods: A 12-week completely randomized trial involved 200 laying hens assigned to four dietary treatments (0, 5, 10, and 15% L. edodes–FCP; five replicates of 10 hens each). Cassava peel was fermented with L. edodes, dried, and milled before diet formulation. Diets met nutrient requirements and were analyzed for proximate composition and amino acids. Performance parameters included egg production, egg weight, feed conversion ratio (FCR), and hen-day production (HDP). Yolk fatty acids were determined by gas chromatography with flame ionization detection following Folch extraction and classified as saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and omega-3/-6/-9. Income over feed cost (IOFC) was calculated from feed intake, egg output, and market prices. Results: L. edodes–FCP modified diet composition dose-dependently, increasing crude fiber and ether extract while reducing crude protein and lysine; metabolizable energy peaked at 5%. Egg production and HDP were highest at 5%, whereas egg weight and FCR were unaffected. Yolk SFA and MUFA remained stable, but omega profiles shifted: omega-3 and omega-9 increased at 5% and 15%, while omega-6 peaked at 10% and was lowest at 15%. Higher yolk MUFA and lower SFA were associated with increased laying rate, and omega distribution aligned with dietary energy and sulfur amino acid levels. IOFC was maximized at 5% (≈172% of control) but declined at 10%–15% due to reduced output. Overall, 5% inclusion represents the optimal level for performance and profitability. Conclusion: L. edodes-FCP can be safely incorporated into laying hen diets, with 5% inclusion optimizing performance and profitability. At this level, egg production and HDP increased without affecting egg weight or FCR, and IOFC improved. Higher inclusion levels reduced laying rate, likely due to increased dietary fiber. Yolk lipid profile was favorably modified, particularly with increased omega-3 and omega-9 fatty acids. Keywords: cassava peel fermentation, economic efficiency, egg production, feed conversion ratio, laying hens, Lentinus edodes, solid-state fermentation, yolk fatty acids.