Physicochemical, microbiological, and organoleptic characteristics of quail eggs given moringa leaf flour (Moringa oleifera L.) in Feed

Abstract

Moringa leaf (Moringa oleifera L.) has excellent potential as an alternative source of protein for animal feed because of its abundant nutritional content. It is high in protein biological value, and has good properties. The research aims to evaluate the effects of adding moringa leaf flour to feed on quail eggs’ physical, chemical, microbiological, and organoleptic properties. A total of 120 female quail aged 36 days were used in the study, which lasted for 4 weeks. The experiment was conducted in a fully randomised design. The treatment included four levels of moringa leaf flour addition: P0 (without moringa leaf flour), P1 (2.5% moringa leaf flour), P2 (5% moringa leaf flour), and P3 (7.5% moringa leaf flour). Variance analysis and descriptive analysis were used to examine the data. The findings revealed that moringa flour could reduce egg yolk fat, increased antioxidant activity, and reduced bacteria in eggs. The 7.5% moringa leaf treatment produced the best quail egg quality.