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Email this article Nutritive Characteristics of Seeds, stems, leaves and seed cake of Moringa oleifera Tree
Abstract
The nutritional characteristics of seeds, stems, leaves and seed cake of Moringa oleifera tree were studied in a completely randomize design using: chemical composition, In-vitro dry matter digestibility (IVDMD), In-vitro gas production and In-saco dray matter degradability. The results revealed that crude protein (CP) content was 13.30%, 17.30%, 29.27% and 41.50% for the stems, leaves, seeds and seed cake respectively. The stems and seeds had high crude fiber (CF) content than other parts. Seeds recorded high ether extract (EE) 31.2% content while stems recorded low EE 0.06% content. The content of nitrogen free extract was ranged from 29.43% to 53.97% for seed cake and leaves respectively. The ash content of seed cake, seeds, leaves and stems were 3.75%, 4.04%, 12.21% and 13.19% respectively. Seed cake and seeds gained high IVDMD followed by leaves and stems. The significant (P<0.05) increased in gas production, DM degradability and their kinetics were obtained by leaves and seed cake compared to seeds and stems. The results revealed that the seeds, stems, leaves and seed cake of Moringa oleifera tree had great potential as livestock feed for small holder farms, especially during dry season.
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