EFFECT OF THE ADDITION OF MORINGA (Moringa oleifera) IN THE DIET OF SEMI-HEAVY HENS ON THE POST-MOULT RECOVERY AND EGG QUALITY

Abstract

Background. The nutrient content of Moringa oleifera, such as vitamin A and B, calcium, iron, copper, carbohydrates and protein, make this shrub an option as a supplement in poultry feed. Objective. To evaluate the effect of the incorporation of three levels of Moringa oleifera in the diet of semi-heavy Plymouth Rock hens, on post-moult recovery and egg quality. Methodology. Ten hens per treatment were randomly assigned to one of three levels of moringa (0%, 3% and 6%, for T1, T2 and T3, respectively), 11d after the start of the moult a corn-based diet was provided, plus the percentage of moringa corresponding to each treatment. According to the moult method used, 10 g were increased every two days until completing 20 d and / or reaching 120 g of feed per bird. On day 31, the laying diet plus moringa was restarted for 20 more days. The hens and the egg were weighed, registering the following variables: number, weight, measurements (width and length) of the egg, weight of the hen, breast measurements (length and width), culling test (horizontal and vertical), feed consumption, pH, height and diameter of the white and the yolk, and thickness of the shell. Results. No significant differences (P> 0.05) were observed between the aforementioned variables, except for the thickness of the shell, which was thicker (P <0.05) for the eggs produced by the hens subjected to the T2 and T3 treatments. Implications. Moringa oleifera is a viable option to replace soy or fish meal as a source of protein in poultry feed, in addition to improving the quality of the egg in relation to its resistance.

Keywords

• calidad
• producción
• pelecha
• fuente de proteína.