Direct effects of Moringa oleifera Lam (Moringaceae) acetone leaf extract on broiler chickens naturally infected with Eimeria species

Abstract Moringa leaves (Moringa oleifera Lam) is one of the potential local feed ingredients of broiler rations due to its nutrient contents such as carbohydrate (57,01%), crude protein (30,30%), crude fat (2,74%) as well as a source of vitamin C, carotenoids and flavonoids. This study aimed to determine the effect of using different levels of Moringa oleifera Lam leaf meal (MOLM) in basal ration on plasma metabolites, including total cholesterol (TCHO), triglycerides (TG), glucose (GLU), and total protein (TP). The research design of this study was a completely randomized design (CRD) with four treatments and five replications. The treatments were 4 levels of MOLM (0%, 5%, 10% and 15%), in basal ration. The parameters measured were TCHO, TG, Glu, and TP of in blood plasma. The results showed that inclusion of MOLM up to 15% of in basal ration very significantly (P<0.01) lowering levels TG and decreasing Glu. However, the inclusion of MOLM had no effect (P>0.05) on TCHO and TP. It is concluded that moringa leaf flour addition to the basal ration up to 15% could be used to decrease plasma metabolites especially TG and GLU in broiler chickens. Key words:Broilers; Moringa oleifera meal; total cholesterol, triglycerides, glucose and total protein Abstrak Daun kelor (Moringa oleifera Lam) merupakan salah satu bahan pakan lokal yang berpotensi dapat dimanfaatkan sebagai bahan penyusun ransum ayam ras pedaging karena mengandung nutrisi yang tinggi diantaranya karbohidrat (57,01%), protein kasar (30,30%), lemak kasar (2,74%) dan sebagai sumber vitamin C, karotenoid serta flavonoid. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan beberapa level tepung daun kelor dalam ransum basal terhadap plasma metabolit ayam ras pedaging yang meliputi total kolesterol (TCHO), trigliserida (TG), glukosa (Glu) dan total protein (TP). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan. Perlakuan yang diberikan terdiri dari 4 level tepung daun kelor di dalam ransum basal yakni 0%, 5%, 10% dan 15%. Parameter yang diukur meliputi TCHO, TG, Glu dan TP pada plasma darah. Hasil penelitian menunjukkan bahwa pemanfaatan tepung daun kelor hingga 15% dalam ransum berpengaruh nyata (P<0,05) menurunkan kadar TG dan berpengaruh sangat nyata (P<0,01) menurunkan Glu. Akan tetapi, pemanfaatan tepung daun kelor hingga 15% tidak berpengaruh nyata (P>0,05) terhadap TCHO dan TP. Kesimpulan penelitian ini adalah penggunaan tepung daun kelor dalam ransum basal hingga 15% dapat dimanfaatkan untuk menurunkan plasma metabolit khususnya TG dan Glu pada plasma darah ayam broiler. Kata kunci : Ayam ras pedaging; tepung daun kelor; plasma metabolit

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Antihelminthic Activity in Aqueous Leaf Extract of Moringa oleifera Lam.

International Journal of Pharmacognosy and Phytochemical Research ◽

10.25258/phyto.v10i03.11941 ◽

2018 ◽

Vol 10 (03) ◽

Author(s):

Anitha R ◽

Sahaya Kalaivani

Keyword(s):

Aqueous Extract ◽

Leaf Extract ◽

Moringa Oleifera ◽

Condensed Tannin ◽

Death Time ◽

Aqueous Leaf Extract ◽

Round Worm ◽

Synthetic Drug ◽

Moringa Oleifera Lam

The objective of the study is to evaluate the antihelminthic property of Moringa oleifera aqueous leaf extract by studying the paralysis and mortality time of Tubiflex tubiflex (blood worm). The aqueous extract at 200mg/ml exhibited paralysis time of 1 minute and death time of 2 minutes which was on par with synthetic drug Albendazole at 20mg/ml. Crude condensed tannin paralysed T.tubiflex at 60 seconds with mortality time of 9 minutes at 1mg/ml. T.tubiflex was selected for the study since they share a similar anatomical and physiological aspects with the intestinal round worm. The study indicated that T.tubiflex was inhibited effectively by condensed tannin in Moringa oleifera aqueous leaf extract and perhaps might be more effective on the round worms as well, since it is consumed as vegetable for its nutritive and medicinal values in tropical and subtropical regions.

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Chlorophyll, polyphenol content and antioxidant activity of Moringa Oleifera Lam. leaf extract by microwave-assisted extraction method

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/1145/1/012032 ◽

2021 ◽

Vol 1145 (1) ◽

pp. 012032

Author(s):

Nguyen Hong Khoi Nguyen ◽

Nguyen Thanh Quynh Chau ◽

Pham Van Thinh ◽

Tran Thanh Truc

Keyword(s):

Antioxidant Activity ◽

Extraction Method ◽

Leaf Extract ◽

Moringa Oleifera ◽

Microwave Assisted Extraction ◽

Polyphenol Content ◽

Microwave Assisted ◽

Assisted Extraction ◽

Moringa Oleifera Lam

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Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature

Czech Journal of Food Sciences ◽

10.17221/366/2012-cjfs ◽

2013 ◽

Vol 31 (No. 4) ◽

pp. 332-339 ◽

Cited By ~ 12

Author(s):

M. Nadeem ◽

M. Abdullah ◽

I. Hussain ◽

S. Inayat ◽

A. Javid ◽

...

Keyword(s):

Peroxide Value ◽

Leaf Extract ◽

Room Temperature ◽

Moringa Oleifera ◽

Storage Stability ◽

Antioxidant Potential ◽

Oven Test ◽

Anisidine Value ◽

Overall Acceptability ◽

Moringa Oleifera Lam

The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) – LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400 ppm (T1), 600 ppm (T2), and 800 ppm (T3) and compared with a treatment which was not supplemented with LEMO, i.e. control (T0). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine value (AnV) of T2 after 90 days of storage were 0.10%, 0.71 meq/kg and 14.85 as compared to the control 0.16%, 1.24 meq/kg and 28.85, respectively. Peroxide value of the control and T2 in Schaal oven test after 5 days in oven was 8.19 and 2.99 meq/kg, respectively. Induction period and overall acceptability score of the control and T2 were 6.35 h, 8.91 h and 7.6, 7.2, respectively. The results of this study suggest that LEMO at 600 ppm may be used for reasonable storage stability of butter at refrigeration temperate with acceptable sensory characteristics.

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