Supplementation of Moringa oleifera Leaf Flour in Diet to Increase Growth Performance and Reduce Cholesterol Content in Meat of East Timor Local Pigs

The objectives of this study was to evaluate the effects of adding differents level of Moringa oleifera leaf flour (MLF) in diet to increase growth performance and reduce the cholesterol content in meat of East Timor local pigs. A total of 40 local pigs male in growth phase were used and randomly allotted to four treatments in a completely randomized design. Pigs were allotted to four treatments. Each treatment consisted of five replications with two pigs per pen in a randomly complete block design. The experiments were carried out in the following way: T0: basal diet without the supplement of MLF; T1: supplemented with 3% of MLF; T2: supplemented with 6% of MLF; and T3: supplemented with 9% of MLF. The results showed that the treated of pigs in Group T2 exhibited higher significantly different (P<0.05) on feed efficiencies than the Group T0, T1 and T3 of pigs. No significant differences (P>0.05) in the feed consumption was observed among the dietary treated groups. Dietary MLF significantly different (P<0.01) were increased cholesterol and beta-caroten content in meat of pigs. We concluded that use of 3-6% MLF in diets can reduce meat cholesterol contents, but increasing growth performance and meat beta-carotene content of local pork.