Cassava products as functional feed ingredients in quail nutrition

Abstract

Quail (Coturnix sp.) production is increasingly recognised for its rapid economic returns, rapid growth rates, lower mortality rates and veterinary expenditures, and short breeding periods. These attributes make quail farming more economically viable than the production of indigenous chickens and other non-chicken poultry species (turkeys, ostriches, and waterfowls). However, the reliance on expensive energy sources such as maize (Zea mays) and in-feed antibiotics to formulate quail diets, presents some socio-economic and environmental challenges. Thus, the use of locally and highly adaptive nutrient sources with phytogenic properties has garnered global research attention. This review explores the potential of cassava (Manihot esculenta) products as sources of energy and bioactive compounds that can be utilised to promote sustainable quail intensification. It also addresses the presence of antinutritional factors in both leaves and peels, which may limit their utilization in quail diets. Lastly, effective and environmentally friendly processing methods such as chemical and physical treatments, aimed at enhancing the nutritional value and safe utilisation of cassava products are discussed. While similar research has focused on chickens, there remains a significant gap regarding the use of cassava products in quail nutrition. Based on literature findings, we conclude that further nutritional and genetic improvements are essential to optimize the use of cassava products for sustainable, large-scale quail production.