Layer performance, fatty acid profile and the quality of eggs from hens supplemented with <i>Moringa oleifera</i> whole seed meal

Abstract

The objective of the study was to determine how the partial supplementation of Moringa oleifera whole seed meal (MOWSM) would affect layer performance, egg quality and egg fatty acid profile. One hundred and forty-four Hy-Line hens in early-lay (20-weeks-old), with an average body weight of 1.45 kg were randomly allocated to four dietary treatments which were formulated to meet or exceed the National Research Council standards for brown-egg laying hens. Dietary treatments consisted of 0 (control), 1, 3, and 5% MOWSM. Layer performance was monitored over a period of 8 weeks. The inclusion of MOWSM in layer diets reduced feed intake, bodyweight, the rate of lay, egg weight, and egg mass. Yolk colour was significantly improved by 1, 3 and 5% inclusion levels, while the albumen height decreased. The albumen weight, yolk weight, eggshell weight, eggshell thickness, and egg shape index showed no statistical differences across all treatment groups. Similarly, the saturated fatty acid profile was also not affected. Palmitoleic acid decreased with the increase in MOWSM inclusion, whilst linolelaidic acid increased. The atherogenicity index was not affected by MOWSM inclusion, while the thrombogenicity index increased when compared to the control diet. It was concluded that, although MOWSM inclusion improved yolk colour, maintained external egg quality, and improved the fatty acid profile, the deleterious effect that it had on layer performance indicated that it may not be fed to early-lay hens at these respective levels.

Application of Moringa(Moringa oleifera) as Natural Feed Supplement in Poultry Diets

“…Lower feed intake, egg production percent, egg mass, feed intake, and body weight were observed in moringa seed meal-fed groups than the control. Higher egg yolk color scores with higher linolelaidic acid in egg yolk were found in moringa seed meal supplemented groups than the non-supplemented diets [94]. The moringa seeds may contain different anti-nutritional factors, which may have deleterious effects on production performance in this study.…”

“…In contrast, Moringa oleifera seed meal at 0%, 1%, 3% and 5% levels were used to examine the effects of egg production performance, egg quality, and egg fatty acid profile in Hy-Line laying hens [94]. Lower feed intake, egg production percent, egg mass, feed intake, and body weight were observed in moringa seed meal-fed groups than the control.…”

Study on the influence of dietary sea buckthorn meal on nutritional properties of laying hen eggs

“…Some authors considered that the main limitations of the phytoadditive inclusion in monogastric feeds are the lignified cell wall fraction and tannins, because they can affect the digestibility of feed ingredients (Mabusela et al 2018) and the inclusion levels in the diets have an important impact on egg weight. Contrary to our results, other authors (Momani Shaker et al 2018) reported a significantly increased number of total laid eggs under the influence of 5% sea buckthorn fruit residues in diet.…”

Application of munga (<em>Moringa oleifera</em>) in livestock feed: A review

“…However, there is still few published literatures regarding the effect of M. oleifera root, seed and stem meal feeding on livestock performance and more researches should be conducted towards this area. [8] ; b-Moyo et al, 2011 [9] ; c-Aja et al, 2013 [39] ; d -Ochi et al, 2015 [35] ; e -Shih et al, 2011 [12] ; f-Olagbemide and Philip, 2014 [40] ; g -Mabusela et al, 2018 [41] .…”

“…However, the inclusion level of 1, 3 and 5% M. oleifera whole seed meal in layer hens feed showed significantly enhanced egg yolk colour, but significantly decreased body weight, feed intake, the rate of egg laying, egg weight, and egg mass. Therefore, its inclusion at these levels was undesirable [41] . Presence of high xanthophylls in M. oleifera leaf has been found to improve colour in egg yolk, an indicator of egg quality by consumers [58] .…”