Acta Scientific Veterinary Sciences (ISSN: 2582-3183)

Research Article Volume 3 Issue 12

Nutritional Characterization of Moringa (Moringa oleifera Lam.) Leaves for Forage Use

Rubén Rosales Ramírez1, J Jesús Vargas Radillo2, Cecilia Neri Luna3, Lucía Barrientos Ramírez1* and Manuel Mateo Hernández Villegas4

1Department of Animal Production, CUCBA, University of Guadalajara, Jalisco, Mexico
2Department of Wood, Pulp and Paper, CUCEI, University of Guadalajara, Jalisco, Mexico
3Department of Ecology, CUCBA, University of Guadalajara, Jalisco, Mexico
4Popular University of Chontalpa, Tabasco, Mexico

*Corresponding Author: Lucía Barrientos Ramírez, Department of Animal Production, CUCBA, University of Guadalajara, Jalisco, Mexico.

Received: October 25, 2021; Published: November 29, 2021


The aim of this work was to evaluate the nutritional content, amino acids, phytochemical compounds (phenols, tannins and flavonoids) in ethanol extract, minerals and fatty acids, in Moringa oleifera leaves under the edaphoclimatic conditions typical of the central-northeast region of Jalisco, Mexico. In animal feed, moringa consumed fresh, directly, as part of a diet, or in silage, has favorable properties in the nutrition and health of cattle, chickens, fish, goats, pigs and lambs, and has become in an alternative to the traditional grain-based use. Due to its favorable properties, moringa is one of the most used vegetables for forage use.

Keywords: Chemical Composition; Amino Acids; Fatty Acids; Tannins; Linoleic Acid


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Citation: Lucía Barrientos Ramírez., et al. “Nutritional Characterization of Moringa (Moringa oleifera Lam.) Leaves for Forage Use ". Acta Scientific Veterinary Sciences 3.12 (2021): 93-100.


Copyright: © 2021 Lucía Barrientos Ramírez., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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