Effect of supplementing Moringa oleifera essential oils on milk quality and fatty acid profile in dairy sheep

The effect of Moringa oleifera essential oils supplementation on milk quality and fatty acid profile was studied in Sicilo-sarde sheep. Twenty-four Sicilo-Sarde ewes were divided into three homogeneous groups (8 animals per group): the control (C), O-M1 and O-M2 groups. The control group (C) received a basal diet of oats hay with complementation to the reason of 500 g/ewe/day of concentrate feed. While, ewes of the experimental batches (O-M1 and O-M2) received further to the basal diet and concentrate, 0.3 ml and 0.6 ml of Moringa oleifera essential oil (EO), respectively. The performance of the milk has been assigned (P<0.01) by the incorporation of essential oils (EO) of Moringa oleifera and the dose. The Fat content was significantly high (P<0.01) in favor of the group O-M2, while the protein content was statistically comparable (P>0.05) for the three groups. The concentration of urea nitrogen of the milk has been affected by the presence and the dose of EO of Moringa oleifera (P<0.01) in favor of the control group. Milk saturated fatty acids decreases (P<0.01) with the dose of EO, while P UFA, CLA and UFA/SFA were higher for the group (O-M2) (P<0.01). The supplementation of the essential oils of Moringa oleifera has improved milk production and quality of Sicilo-Sarde ewes during lactation period.