ORIGINAL PAPER
The feeding value of deseeded pods from Moringa stenopetala and Moringa oleifera as evaluated by chemical analyses and in vitro gas production
A. Melesse 1  
 
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Hawassa University, Department of Animal and Range Sciences, P.O. Box 05, Hawassa, Ethiopia
CORRESPONDING AUTHOR
A. Melesse   

Hawassa University, Department of Animal and Range Sciences, P.O. Box 05, Hawassa, Ethiopia
Publication date: 2012-09-14
 
J. Anim. Feed Sci. 2012;21(3):537–550
 
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ABSTRACT
This study evaluates the nutrient composition and in vitro fermentation characteristics of deseeded green pods of Moringa stenopetala and Moringa oleifera cultivated at low and moderate altitudes. Crude protein (CP) content (g/kg DM) varied from 103 in Moringa oleifera to 135 in Moringa stenopetala. The CP contents for Moringa stenopetala cultivated at low and moderate altitudes were 135 and 127 g/kg DM, respectively. The CP values for Moringa oleifera were 103 and 105 g/kg DM at low and moderate altitudes, respectively. Low values of neutral detergent fibre, acid detergent fibre, and cellulose were found in Moringa stenopetala. High concentrations of Ca, P, K, Mg, Mn, and Cu were observed in Moringa oleifera. Significantly high values of metabolizable energy (ME), organic matter digestibility, and short-chain fatty acids were found in Moringa stenopetala. These values were also significantly high at moderate altitude. The ME values were 7.35 and 5.80 MJ/kg DM for Moringa stenopetala and Moringa oleifera, respectively. In conclusion, deseeded pods of the Moringa tree could be used as an alternative, cheap source of home-grown energy supplements for low quality crop residues of tropical livestock while using the seeds for human consumption.
 
CITATIONS (2):
1.
The African and Arabian Moringa Species
Solomon Habtemariam
 
2.
Modified Moringa oleifera Lam. Seed husks as low-cost biosorbent for atrazine removal
Luís Cusioli, Charleston Bezerra, Heloise Quesada, Baptista Alves, Letícia Nishi, Marcelo Vieira, Rosângela Bergamasco
Environmental Technology
 
ISSN:1230-1388