| Tapioca |
| Introduction |
| Tapioca is a tuberous root of a sub-tropical
shrub which is processed before feeding to destroy the
cyanide present. It is grown for it's starch content and
the roots are peeled, chopped and dried after harvesting.
The material may come as a meal or pellet depending on
the processing method. Its usage depends on price and
availability of cereal. Availability may also be affected
in Europe by import quotas. |
| Origin |
| Tropical and Sub Tropical Far East, Africa
and S. America. |
| Nutritional Information |
| Low in protein and oil but high in starch.
The protein is heavily made up of non-protein nitrogen (up
to 35%). The analysis will also vary depending on the
extent of processing. Ideal for ruminants as the starch
is slowly degraded and has good energy levels. |
| Colour/Texture |
| Muddy white meal/pellet or chips. |
| Palatability |
| Can vary depending on cyanide content. |
| Limits on Usage |
| Linamarin (a glucoside) present releases
cyanamide and careful manufacturing is therefore required.
Hydrocyanic acid is limited by law and users should
consider permitted levels in the feedingstuffs
regulations. |
| Recommended Maximum Inclusion Rates % |
| Calf |
5 |
Creep |
0 |
Chick |
5 |
| Dairy |
30 |
Weaner |
10 |
Broiler |
10 |
| Beef |
30 |
Grower |
15 |
Breeder |
10 |
| Lamb |
5 |
Finisher |
30 |
Layer |
15 |
| Ewe |
30 |
Sow |
25 |
|
|
|
| Handling/Storage |
| No specific problems. |