Abstract:
This study was conducted to determine nutritive valuale of moringa oliefera
plant (leaves and hulls) when used in the synthesis of diets concentrates and
precisely know digestive coefficient of diets containing as plant moringa
source of protein primarily instead of groundnut cake in as a source of protein
in intensive traditional diets. Namely: Moringa 22% ration (T1); and they
contain; moringa leaves 22%, moringa hulls 15%, wheat bran 24%, sorghum
10%, groundnut hulls 15%, groundnut cake 5%, molasses 12%, limestone 1%,
salt 1%. Moringa 25% ration (T2); and they contain; moringa leaves 25%,
moringa hulls 15%, wheat bran 24%, sorghum 9%, groundnut hulls 10%,
groundnut cake 4%, molasses 11%, limestone 1%, salt 1%. compared to these
diets in terms of the level of digestive coefficient with a ration-free moringa
the control ration (T) which consisted of: wheat bran 24.5%, sorghum 26%,
groundnut hulls 17%, groundnut cake 12%, molasses 18%, limestone 1%, salt
1%.The coefficient tracts of three diets account (T, T1, T2) in laboratory using
a method digestion in the lab ;( which is the way it is to provide an
environment similar to digestion in the rumen animal laboratory). The results
were obtained after digestion of the three diets in the laboratory as were
follows: Control rations (T): digestive higher coefficient of (83.38%).
Moringa 22% ration (T1): after the control diet digestive factor of
(81.54%).Moringa 25% ration (T2): they were less digestive coefficient of
(77.52%).
