Effect of cutting interval on yield, chemical composition and Invitro digestibility of Moringa oleifera.

Abstract

The present study has been conducted to evaluate the cutting interval of Moringa (Moringa oleifera) on nutritional composition and in vitro digestibility. After plantation the moringa leaves were harvested at 6 and 8 weeks cutting interval then it was dried, grind and analyzed the nutrient content. In this study, the fresh yield of Moringa was 1115.1 kg/hec & 1515.1kg/hec, DM yield 244.91 kg/hec & 395.77 kg/hec ; CP yield 46.80 kg/hec & 72.35 kg/hec respectively where P <0.05 which was significant. The chemical composition of Moringa oleifera at 6 to 8 weeks cutting interval were DM 21.94% & 26.56%, moisture 78.06% & 73.44%, ash 8.24% & 6.68%, CP 19.11% & 18.28% OM 92.32% & 91.16% respectively. Finally the DM, ash and OM digestibility at 6 & 8 weeks cutting interval were 79.9% & 74.0% ; 1.86 % & 1.65% ; 99.57% & 99.52% respectively. Based on present findings it can be suggest that the nutritive value of moringa foliage in terms of IVDMD, IVOMD and chemical composition harvested at 8 week cutting interval is better than 6 week.