Effect of different levels of moringa leaves (Moringa oleifera) on rumen fermentation pattern: An In vitro study

Abstract

A study was conducted to determine the potential of different levels of Moringa oleifera leaves powder as an additive in total mixed ration (TMR) by assessing its effects on in vitro rumen fermentation characteristics. Concentrate mixture was replaced by different levels of Moringa leaves (ML) (0, 5, 10, 15, 25, 30, 40 and 50%) in a TMR (Roughage: Concentrate 60:40). They were incubated for 24 h at 39°C in 100 ml calibrated glass syringes containing buffered rumen fluid. For every treatment, rumen fermentation parameters and methanogenesis was studied. It was observed that ML could improve the degradability of dry matter and organic matter, gas production, short-chain fatty acids production and reduce methane production compared to TMR when fermented alone. The presence of ML in the total mixed ration exerted a positive associative effect on rumen fermentation parameters which resulted in an increase in net gas production, true degradability of dry matter, true degradability of organic matter and microbial biomass production with the simultaneous reduction in methanogenesis when compared TMR alone. The addition of higher levels of ML resulted in increased volatile fatty acid production and ammonia nitrogen. The study revealed that the incorporation of ML improved the fermentation pattern of TMR and reduced methane emission.