Effects of Moringa oleifera leaf meal on the quality, antioxidant and cholesterol content of eggs
This study was carried out to determine the effects of varying levels of Moringa oleifera leaf meal (MOLM) as a supplement in the diets of laying hens. A total of one hundred and twenty 17 week-old Isa Brown pullets were allotted to five dietary treatments containing MOLM at levels of 0, 0.5, 1.0, 1.5 and 2.0g/kg of the diets. Data were collected on external and internal egg qualities, total cholesterol, lipid profile and lutein content of eggs. The result showed that yolk colour, high density lipoprotein and lutein content increased in the eggs of layers fed MOML supplemented diets. The egg cholesterol and low density lipoprotein reduced with MOML supplementation in the diets of the layers. From the study, it can be concluded and recommended that MOML can be included in layers’ diets, to increase the antioxidant contents and reduce cholesterol in eggs.
Keywords: eggs, Moringa oleifera, antioxidant, lipids