Productive behavior of dairy cows feeded Moringa oleifera fresh or ensiled: effect on yield, composition and organoleptic characteristics of milk and cheese

Abstract

Moringa oleiferafresh or ensiled was compared with a control diet based on Pennisetum purpureumcv CT-115 + commercial concentrate as basal diet for dairy cattle. The effect of experimental diets on intake and digestibility, milk yield and composition, and organoleptic characteristics of milk and cheese was evaluated. Six lactating dairy cows were used in a changeover 3x3 latin square trial, replicated twice. Moringa diets were isocaloric with respect to the control diet. The dry matter (DM) intake of Moringa treatment was significantly higher (P<0.05) than the control. Intake of organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) of Fresh Moringa were higher (P<0.001) compared with the control diet. Higher digestibility coefficient of digestibility (P<0.05) were obtained in control treatment compared with Moringa treatments (fresh or ensiled), with the exception of the digestibility of CP. Milk yield of Moringa silage treatment was slightly lower (9%) than the other two treatments. The milk composition was similar among all treatments. However, milk fresh Moringa treatment had a grassy flavor and aroma, significantly different (P<0.001) from the other two treatments, although it was normal in color and appearance. There were no differences in organoleptic characteristics between milk from the control treatment and treatment of silage Moringa. Similar pattern was found in cheese made from milk of three treatments. Financial analysis favors the treatment of Moringa. The conclusion is that Moringa silage can be used to feed dairy cows in large amounts to produce the similar quantity and same quality of milk than conventional diets.

DOI: http://dx.doi.org/10.5377/calera.v12i18.1124

Revista Científica Vol. 12. Nº 18, p. 45-51 / junio 2012