Haematology, serum lipid levels, and antioxidant properties of broiler chickens fed diets containing fermented cassava peels

This study investigated the haematological, serum lipid, and antioxidant status of broiler chickens fed diets containing Saccharomyces cerevisiae fermented cassava peels. The objective was to evaluate the nutritional and physiological impacts of this unconventional feed ingredient. Ninety (90) one-day-old Cobb 500 broilers were randomly assigned to three dietary treatments (0%, 25%, and 50% maize replacement) in a completely randomized design. Fermented cassava peels were prepared using S. cerevisiae and incorporated into starter and finisher diets as a maize replacement. On day 42, blood samples were collected for haematological and biochemical analyses, and muscle samples were collected for antioxidant analyses. Results showed significant reductions (P<0.05) in WBC, RBC, HGB, and HCT at higher replacement levels, while MCV, MCH, and MCHC remained unaffected. Serum lipid profiles improved with increased HDL and reduced LDL, total cholesterol, and triglycerides. Liver enzymes (ALT, AST) decreased, indicating no hepatic stress. Antioxidant enzyme activities (SOD, GST, and catalase) were significantly elevated in muscle tissues, especially at 50% replacement. S. cerevisiae-fermented cassava peels enhanced antioxidant status and lipid metabolism without compromising liver or kidney function, though high inclusion levels may affect haematological indices. Optimizing fermentation and inclusion rates is essential for safe and effective use in broiler nutrition.