Effects of feeding Aspergillus niger fermented shea butter cake-based diets on the performance and heamato-biochemical profile of rabbits

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Shea butter cake is an agro-industrial by-product obtained after the extraction of fat from the seed of the Shea butter tree (Vitellaria paradoxa, Gaertn ). The cake was subjected to solid state fermentation for different days; 0, 3, 6, 9 and 12days, after innoculated with Aspergillus niger. At the end of the fermentation period, it was dried in the oven at 100 o C for five hours, and packaged in…

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