Abstract

This 12-week study evaluated the effects of replacing maize with fermented cassava peel-leaf combination meal (FCCPL) in laying hen diets on egg amino acid and fatty acid profiles. Cassava peels and leaves were dried, ground, mixed in a 19:1 ratio, fermented with Aspergillus niger ATCC 16404 for four days, and air-dried to produce FCCPL. Diets containing 0%, 20%, 40%, and 60% FCCPL were fed to 240 Isa Brown hens (six weeks in lay), allocated to four treatments of 60 birds each, with three replicates of 20. Eggs were analyzed for amino acid and fatty acid composition. FCCPL inclusion significantly (P < 0.05) improved amino acid profiles, increasing essential amino acids (EAAs) and enhancing the EAA:NEAA ratio compared to control diets. Fatty acid analysis revealed higher (P < 0.05) unsaturated fatty acids (UFAs) and reduced saturated fatty acids in eggs from FCCPL-fed hens. The findings indicate that FCCPL can enhance the nutritional quality of eggs, improving both amino acid balance and lipid composition with potential health benefits. A 40% maize replacement level was identified as optimal, producing eggs with superior amino acid and fatty acid profiles. FCCPL offers a sustainable, cost-effective alternative to maize in layer diets while enriching egg quality.