Effect of moringa leaves on lipid content of table eggs in layer hens

El-Sheikh, Nabila I.; El-Shazly, Eman S.; Abbas, Enas A.; El-Gobary, Ghada I.A.

doi:10.21608/ejceh.2015.233103

Effect of moringa leaves on lipid content of table eggs in layer hens

Document Type : Scientific and Research

Authors

¹ Food Hygiene, Tanta Provinc. Lab, Animal Health Research Institute

² Biochemistry Dept. (Toxicology unit), Animal Health Research Instiute

³ Biochemistry Dept. (Toxicology unit), Animal Health Research Institute

⁴ Food Hygiene, Tanta Province Lab, Animal Health Research Institute

10.21608/ejceh.2015.233103

Abstract

This study aimed to evaluate the effect of low dose levels of Moringa oleifera leaves powder (MOLP) as a natural feed additive on feed efficiency, egg productivity and quality as well as lipid profile in both serum and egg yolk of sixty Lohmann Brown laying hens aged 32 weeks. Birds were assigned to four dietary groups. The dietary treatments containing varying MOLP levels, 0, 1, 1.5 or 2 g/kg diet for 45 days. It was revealed that inclusion of MOLP in layers diet at all dose levels improved egg quality indices as manifested by a significant increase in whole egg weight, shell weight and yolk colour, while induced a significant decrease in yolk weight at all dose levels and increase albumin weight at a dose level of 1.5 and 2mg/kg diet without any adverse effect on laying percentage, egg mass production,feed intake (FI) and feed convertion ratio (FCR). In addition, MOLP evoked a significant decrease in total lipid, total cholesterol, low density lipoprotein (LDL), very low density lipoprotein (VLDL) and atherogenic index (AI) in both yolk and serum all dose levels, while induced a significant increase in high density lipoprotein (HDL) in serum from all treated groups and in yolk at dose levels of 1.5 and 2 g/kg diet. In this study, MOLP effects were dose dependent. The increased shell and albumin and the decreased the yolk weight in the eggs could imply lower cholesterol content. Moringa leaves as natural feed additives was found to be a good and cheap alternative sources of protein and reduced consumption of imported synthetic supplements and medicine and thus the demand for low fat organic eggs production for consumers health was achieved.

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