Dry matter yield and egg organoleptic attributes of Moringa oleifera and Allium sativum fed laying hens

Abstract

Dry matter yields of Moringa oleifera leaf powder (MLP) and Allium sativum bulb powder (ABP), and egg organoleptic attributes of laying hens fed dietary treatments was determined using 240 ISA Brown laying hens of 18 weeks old. The birds were randomly assigned to 5 dietary treatments with 4 replicates of 12 birds each. The treatments were T1 = control diet, T2 = MLP replaced with soya bean meal at 1%, T3 = MLP replaced with soya bean meal at 3%, T4 = MLP replaced with soya bean meal at 1% + 0.1% ABP and T5 = MLP replaced with soya bean meal at 3% + 0.3% ABP. The feeding trial lasted for 6 months. Data were collected on dry matter yields and egg organoleptic attributes. Data collected were subjected to General Linear Model Procedure of SAS v13. Significant means were separated using Tukey’s Procedure tested at a 5% level of significance. The average moisture content in Moringa oleifera leaf and Allium sativum bulb were about 75.32% and 78.28% while dry matter yields were 24.68% and 21.72% respectively. Colour, taste, off-flavour and overall acceptability of the eggs were significantly (p < 0.05) influenced by the inclusion of MLP and ABP in laying diets. Eggs in T5 recorded the highest value (8.05) of overall acceptability and had the lowest off-flavour (2.38). The dry matter yields are economically useful in poultry diet, while the dietary treatments lead to an improvement in the value chain of poultry eggs, owning to consumers preference.