Summary
This experimental study investigated the inclusion of Moringa oleifera leaf flour at three supplementation levels (1–3%) in the diets of ISA Brown laying hens at 73 weeks of age, using a completely randomised design with six replicates per treatment. The study aimed to evaluate whether moringa supplementation could improve functional egg quality characteristics. Based on the existing summary, results suggest that supplementation across the tested range produced broadly comparable outcomes across the measured egg quality parameters, though specific treatment effects at individual levels are not fully detailed in the available metadata.
UK applicability
This study was conducted in Indonesia using ISA Brown hens, a commercial breed also widely used in UK egg production. The findings on moringa leaf supplementation are of limited direct applicability to UK practice given the cost and availability constraints of moringa in temperate regions, though the research contributes to broader interest in plant-based feed additives for improving egg nutritional quality.
Key measures
Egg weight (g); albumen index; yolk index; yolk colour score; Haugh Unit score
Outcomes reported
The study measured the effect of Moringa oleifera leaf flour supplementation at 1%, 2%, and 3% of diet on egg quality parameters in ISA Brown laying hens. Variables assessed included egg weight, albumen index, yolk index, yolk colour, and Haugh Unit score.
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