Growth Performance, Carcass Characteristics and Economic Efficiency of Using Graded Levels of Moringa Leaf Meal in Feeding Weaner Pigs
Journal Title: Journal of Experimental Agriculture International - Year 2015, Vol 7, Issue 3
Abstract
A study was conducted to evaluate the feeding value of Moringa oleifera leaf meal (MOLM) as part of feed ingredient on the growth performance, carcass characteristics, and economic efficiency of weaner pigs. A total of forty-five (45) weaner pigs of mixed sexes of age 7-8 weeks old were allocated to five dietary treatments and nine replicates in a randomized complete block design. The treatments were: diet 1 designated as 0% MOLM had no moringa in the diet and was the control, diets 2, 3, 4, and 5 designated as 1% MOLM, 2.5% MOLM, 3.5% MOLM and 5% MOLM contained moringa leaf meal at 1%, 2.5%, 3.5% and 5% respectively. Data collected were subjected to analysis of variance with the aid of SAS (2008). The results obtained showed that feed intake and final body weight were not significantly (p>0.05) influenced by MOLM. The growth rate of pigs on 5% MOLM (0.54 kg/pig) was better (p<0.05) than those on the control and 2.5% MOLM diets and this reflected in the best feed conversion efficiency (0.3) for the pigs on 5% MOLM. Carcass parameters including slaughter weight, organ weight, carcass length, loin eye muscle area, ham and primal cuts of pork were not significantly (p>0.05) influenced by MOLM. Back fat thickness reduced (p<0.05) from 2.2 cm in the control to 1.7 cm as moringa inclusion increased to 5%. There were no differences in crude protein levels of the meat (20.2% to 24.6%), moisture content (69.1% to 71.3%), and the pH of the meat (5.3 to 6.0). The feed cost decreased as the level of MOLM inclusion in the dietary treatments increased from 0% MOLM to 5% MOLM. It was therefore concluded that MOLM could be used as a feed ingredient in the diet of pigs to reduce production cost. MOLM had no detrimental effect on the meat of pigs, and has the potential to reduce fat level in pork to produce leaner carcass.
Authors and Affiliations
A. D. Oduro-Owusu, J. K. Kagya-Agyemang, S. Y. Annor, F. R. K. Bonsu
Keywords
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- EP ID EP354240
- DOI 10.9734/AJEA/2015/15262
- Views 133
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