In Vitro Rumen Degradability of Phenolic Compound and Antioxidant Activity of Moringa oleifera Leaf

Abstract

The research was aimed to study the degradability of phenolic compounds and antioxidant activity of moringa leaves (Moringa oleifera) in the rumen in vitro. Moringa and Leucaena (Leucaena leucocephala, as a comparison) leaves were incubated in goat rumen liquid for 48 h in vitro. The in vitro degradabilities of dry matter, phenolic compounds and antioxidant activity in moringa leaf and lamtoro leaf were compared using the T-test. The dry matter degradability of moringa leaf was higher (p<0,05) than Leucaena leaf. The phenolic compound degradability of moringa leaf was lower (P<0,05) than Leucaena leaf. The decrease in antioxidant activity of moringa leaf was smaller than Leucaena leaf after incubation in the goat’s rumen. The incubation of moringa and leucaena leaves in rumen may reduce the phenolic compounds availability, and thus lowering their antioxidan activity.

Keywords

• phenolic compound
• antioxidant activity
• moringa leaf
• in vitro degradability