MORINGA LEAVES (Moringa oleifera) DUBLE EFFICACY

Moringa oleifera leaves, often referred to as "Friends of Mother", because of their ability to increase milk production in nursing mothers. 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. Moringa oleifera contains β-carotene 2.7-3.10 mg / 100 g and quercetin 80-150 mg / 100 g. Compounds isolated from Moringa oleifra have antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, and anti-hypertensive properties, as well as the ability to protect against liver damage. The main way of working of these active ingredients is by inhibiting pathogenic microbes and endotoxins in the intestine, increasing pancreatic activity, increasing metabolism, and utilization of food substances. Moringa oleifera leaves are traditional medicinal plants which have high nutritional value, as an antibacterial, and contain beta carotene as the carcass's active color. Phytochemical compounds that are contained therein are: flavonoids, saponins, tannins, and several other phenolic compounds that have antimicrobial activity. Estrogen-like flavonoids are actually able to slow down bone mass (osteomalasia), reduce blood cholesterol levels and increase HDL levels, whereas saponins are proven to be efficacious as anticancer, antimicrobial, and reduce blood cholesterol levels. Producing high-quality egg products with high efficiency in the use of rations through the utilization of Moringa leaf herbal extracts will provide knowledge to small-scale farmers to realize established food security, as well as increase the competitiveness of their businesses to increase their income and welfare.

Eggs are delicate food products that lose quality quickly during periods of collection and consumption. To increase and extend the shelf life of eggs is important for breeders and the poultry industry. Various attempts have been made to increase the content of β-carotene and reduce egg cholesterol levels. Reducing egg yolk cholesterol will benefit the poultry industry and public health. Moringa leaf is a supplement supplement which has been proven to reduce cholesterol levels and increase beta carotene in egg yolks. The provision of fermented Moringa oleifera leaves as much as 2-6% through drinking water can increase the number of eggs, Hand-day production, egg yolk color and reduce total blood cholesterol and egg yolks. Moringa oleifera supplementation in the ration can prolong the shelf life of eggs, serum biochemistry, and bioactive compounds from egg yolks in a positive manner. Moringa oleifera extract as much as 50 ml / liter of drinking water can reduce abdominal fat and cholesterol levels in broiler meat. (Dr. Ir. Ni Wayan Siti, M.Si)