The Role of Moringa Oleifera as a Natural Antioxidants on Egg Laying Chicken Performance and Egg Quality

Abstract

An experiment was carried out to investigate the effect of Moringa oleifera leaf powder ( MOLP ), as a natural antioxidant , added to feed egg production and egg quality parameters of Hy line layers .A total of 60 single Hy line , 17 weeks were used in the experiment . They were randomly allocated to four treatment group, according to the level of MOLP introduced in the diet . Group A served as the control (0% MOLP) group B (0% MOLP+OIL) group D (1% MOLP) and group C (1% MOLP+ OIL) respectively. The hens were managed in an open-sided house in a battery cage system and were kept in cages of 50X40X45 cm. Each treatment had with 5 replicates, comprising three hens per experimental unit, in a complete randomized design. All birds were provided with laying diet containing 2,800 Kcal/Kg, 17% CP, 1.45% calcium and 0.47% phosphorus. Water was offered ad labium through nipple drinking. The birds were subjected to a 16 h light and 8 h dark per day for the entire period of the experiment. The results indicated that egg production was not significantly increased with increasing the level of MOLP in the experimental diet. While, eggs weight was significantly increased. However, there were a numerical rather than a significant improvement in egg weight throughout the duration of the experiment, where MOLP with Moringa oil show the high egg weight followed by the egg weight of MOLP treatment without Moringa oil added. The shell thickness (mm) of layers fed MOLP treatment with or without Moringa oil added were almost similar and significantly (p<.01) higher than thickness of eggs produced by birds fed the control diets with or without oil throughout the duration of the experiment. The yolk color of eggs of the experiment layers was measured weekly and the results show that addition of MOLP resulted in a significant increase in egg yolk color from score one to the score four . Haugh units were used as an indicator of egg freshness and it was found that the values of these units were significantly high for fresh eggs as well as stored eggs produced by layers fed MOLP with or without supplementation of moringa oil at different ages and store for 3, 7 and 14 days throughout the duration of the experiment.