Moringa oleifera leaf meal as a protein source in lactating goat's diets: Feed intake, digestibility, ruminal fermentation, milk yield and composition, and its fatty acids profile

Sixteen lactating Anglo-Nubian goats (36.2 +/- 0.7 kg BW) were used in quadruplicated 4 x 4 Latin square design to evaluate the inclusion of Moringa oleifera leaf meal (MLM) in their diets. M. oleifera leaf meal inclusion rates were 0 (M0 or control, no MLM, only sesame meal), 10 (M10), 15 (M15) and 20% (M20), replacing sesame meal by 0 (control), 50, 75 and 100%, respectively. Goats fed on M15 and M20 diets showed increased feed intake of most nutrients (P < 0.05). Moreover, dry matter, organic matter, and fibre digestibilities were increased (P < 0.05) with M15 diet. Goats fed on M15 diet showed increased (P < 0.05) ruminal pH, volatile fatty acids and propionate concentrations compared to the control diet. Blood glutamic-pyruvic transaminase concentration was increased (P < 0.05), and urea-N and cholesterol concentrations were decreased (P < 0.05) in goats fed MLM diets. Milk yield and energy corrected milk were increased (P < 0.01) in goats fed MLM, and the greatest increase was observed in the group fed the M15 diet. Feeding MLM also affected milk composition increasing (P < 0.05) total solids and lactose contents. Milk components outputs were increased in goats fed MLM compared to control (P < 0.01). The relative percentage of saturated fatty acids was decreased (P < 0.05), and those of unsaturated (mono- or poly-) fatty acids and of conjugated linoleic acid were increased (P <0.05) in the milk of goats fed M15 and M20 diets. M. oleifera can replace sesame meal as a protein source in diets for lactating goats. The inclusion of MLM increased feed intake, enhanced nutrient digestibility and ruminal fermentation, increased milk yield and modified milk fatty acid profile positively. An inclusion rate of 15% MLM (replacing 75% of sesame meal) in the diet was the most suitable level for lactating goats under the current experiment conditions. (C) 2015 Elsevier B.V. All rights reserved.