SOME ENGINEERING FACTORS AFFECTING THE PREPARATION OF MORINGA RESIDUES FOR ANIMAL DIETS

MOSA, Sahar E.; Soliman, A. M.

doi:10.21608/mjae.2016.98188

SOME ENGINEERING FACTORS AFFECTING THE PREPARATION OF MORINGA RESIDUES FOR ANIMAL DIETS

Document Type : Original Article

Authors

Sahar E. MOSA ¹
A. M. Soliman ²

¹ Researcher, Agricultural Engineering Research Institute (AEnRI), Agricultural Research Center (ARC), Dokki. Egypt.

² Prof., Animal Production Research Institute, (ARC), Dokki. Egypt.

10.21608/mjae.2016.98188

Abstract

Moringa oleifera, a rapid growing tree found in a different climatic condition, the moringa is a promising tree and has the potential to become a new source of fresh forage material per unit area compared to other forage crops high productivity. Moringa produce a large amount of the residues consisting of branches and stalks which lefts over after getting moringa leaves for human use, causing environmental problems. Therefore, the main objectives of this research are to prepare moringa residues to be used as a dietary supplement for animals feed due to it's content of many nutrients, protein sources and vitamins, to decrease the cost of the feed. Meanwhile the essential factor is preventing the accumulation of these quantities and environment pollution. Some physical, mechanical properties and chemical composition of moringa residues were investigated at moisture content (8%). In order to determine engineering treatments to get the most appropriate lengths for cutting of moringa residues to be used as appropriate residues roughage for animal diets. A local manufacture hammer mill machine was used for crushing and milling the moringa residues, three different types of hammer were used in this machine to cut the right lengths. The current research focus on machine noise levels and air pollution dust particle due to crushing and milling the moringa residues for human safety. The quantity of fine particles inhaled and produced from a local hammer mill machine operator was recorded. The microbiological analysis showed the presence of microorganisms such as Bacteria, Fungi, Actinomyces and Yeasts in the moringa dust particles. The nutritional characteristics of stems (stalks) of Moringa oleifera plant with two levels of grinding (fine and coarse Moringa oleifera stems)
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¹Researcher, Agricultural Engineering Research Institute (AEnRI), Agricultural Research Center (ARC), Dokki. Egypt.
²Prof., Animal Production Research Institute, (ARC), Dokki. Egypt.
(Fine MOS; from > 0.6 mm to 1.4 mm and Coarse MOS; from >1.4 mm to 6.7 mm) and clover hay (CH) were studied in a completely randomize design using: chemical composition In-vivo digestibility coefficients and feeding values determination. Results revealed that crude protein (CP) content was 12.81, 12.24 and 13.08% for (Fine MOS and Coarse MOS) and clover (CH), respectively. The MOS had high crude fiber (CF) content than CH, while recorded high ether extract (EE) 3.12% content while stems recorded low EE 1.03 and 0.94% content. The fiber fraction (NDF, ADF, ADL, cellulose and hemicellulose) of MOS content were higher than those in CH content. Fine MOS) with highest nutrient digestibility, TDN (50.72%) and DCP (8.39%), followed by coarse MOS (TDN, 48.46% and DCP, 7.12%). Meantime, intermediate values of nutrients digestibility of clover hay led to intermediate TDN and DCP values (45.41and 8.14%) respectively. The results revealed that fine grinded Moringa oleifera stalks had great potential as livestock feed for small ruminants holder, especially during dry season and it consider a good quality roughage compare to clover hay.

Keywords

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