Effects of Differently Processed Taro Mixed With Other Ingredients on Digestibility and Nitrogen Balance in Crossbred Pigs

Leaves from forage crops and vegetables such as water spinach, sweetpotato, cassava, and especially taro, can be incorporated into pig diets aspartially replace commonly used protein sources including fish meal or/and soybeanmeal. However, their use remains limited among farmers and livestock producers.This study aimed to compare feed intake, determine apparent digestibilitycoefficients, and analyze nitrogen retention in pigs fed various forms oftaro-based diets. The experiment was conducted from September 9 to October 20,2025, at Svay Rieng University, located along National Road 1, Chambak Village,Chek Commune, Svay Rieng City, Svay Rieng Province, Cambodia. Four castratedmale crossbred pigs (average body weight: 15 kg; approximately 50 days old)were used in a 4×4 Latin square design. The study included four dietarytreatments: fresh taro, boiled taro, dried taro, and ensiled taro, each appliedacross four experimental units. The trial was conducted over four periods, witheach period comprising 5 days for diet adaptation followed by 5 days for thecollection of feces and urine. Findings from the study demonstrated thatcrossbred pigs consumed higher amount of DM intakes in T2 (748 g/day) and T4(784 g/day), highly coefficient digestibility of DM in T1 (87.1%) or T2(88.9%), and greatly nitrogen retention in T2 (9.27%). In conclusion, fresh orensiled taro may be used at a 10% inclusion rate in pig diets, as long as it isthoroughly mixed with other ingredients. The crossbred pigs consumed highamount of DM intakes, exhibited highly in coefficient digestibility of DM, andindicated a greater nitrogen retention.