UTILIZATION OF Moringa oleifera LEAVES FERMENTED BY Saccharomyces spp IN DIETS ON QUALITY OF EGG, CHOLESTEROL AND AMMONIA GAS LEVELS IN EXCRETE IN LAYING HENS

UTILIZATION OF Moringa oleifera LEAVES FERMENTED BY Saccharomyces spp IN DIETS ON QUALITY OF EGG, CHOLESTEROL AND AMMONIA GAS LEVELS IN EXCRETE IN LAYING HENS

Moringa oleifera leaves are very nutritious and medicinal. Moringa leaves contain 7 times the vitamin C of oranges, 4 times calcium of milk, 4 times of carrot vitamins, 3 times of potassium bananas, and 2 times of yogurt protein. The first year succeeded in identifying active phytochemical compounds in Moringa leaves, namely: flavonoids, saponins, tannins, and several other phenolic compounds that have antimicrobial activity, and high β-carotene content, namely 24735 mg/100 g. 

The implementation of Moringa leaf meal by feeding trial on laying hens can significantly increase egg weight, number of eggs, hen-day production, feed efficiency, egg yolk color, β-carotene content, and egg yolk cholesterol. The weakness of the first year of research was that giving at the 6% level in the ration turned out that the chicken had diarrhea. Antinutrient substances contained in Moringa leaves, especially tannins and saponins make the ration is not palatable, because it tastes bitter and also interferes with the absorption of nutrients in the digestive tract. 

On this basis researchers are interested in combining with probiotics Saccharomyces spp before being used in rations. The purpose of this study was to examine the effect of the administration of fermented Moringa oleifera leaves in the ration on the quantity and quality of egg production, the content of Choliform and E.coli in excreta, and the level of excreted ammonia. This study was a feeding trial using 240 Lohmann Brown laying hens aged 40 weeks in a completely randomized design with four treatments and 6 replications. The four treatments are rations without Moringa leaves as a control (A); rations containing 2%, 4%, and 6% Moringa leaf flour fermented by Saccharomyces spp probiotics as B, C, and D, respectively.  

Targets to be achieved are egg products rich in β-carotene and low in cholesterol, flour products fermented field-tested Moringa leaf (feed supplement) (TKT 4), as well as reputable international journal publications.