Effect of Moringa leaves fermented by probiotics (Saccharomyces spp.) on abdominal fat and pathogenic bacteria in the intestines of ducks

Abstract

The use of probiotics in feed is expected to have a synergistic effect with phytochemicals in herbal leaves (Moringa leaves), so that it can improve the growth and health of ducks. The purpose of this study was to examine the effect of the inclusion of fermented Moringa oleifera leaf powder (FM) by probiotics, on growth and pathogenic bacteria in the jejunum of ducks. A total of 240 male ducks (Anas sp.) aged 2 weeks were randomized into 4 treatment groups with an FM-added diet, namely: 2% (B); 4% FM (C), and 6% FM (D), respectively. Feed without the addition of FM as a control (A). Each treatment was repeated 6 times with 40 ducks. The results, the final body weight (BW), live weight gain (LWG) and feed efficiency (FE) in group B, C, and D ducks were significantly (P≤0.05) higher than group A ducks. In contrast, abdominal fat, the number of Coliform bacteria and E. coli in group B, C, and D ducks, significantly (P≤0.05) lower than control (A). It was concluded that giving 2-6% FM in feed can increase growth and feed efficiency, and conversely, by reducing abdominal fat and pathogenic bacteria in the intestine of ducks.