Turkish Journal of Agriculture and Forestry




Dairy and meat production in dry regions is very complex due to low quality and shortage of fodder, especially in dry periods. Livestock scientists are eager to explore and investigate good-quality fodders that can boost milk and meat production in an organic and economical way. Some organic meals like soybean, cotton seed cake, and range grasses are being utilized to overcome the fodder shortage. These have some limitations, however, like unavailability in December through May as currently green fodder is least available after wheat, alfalfa, brassica, and maize harvesting. This leads towards reduced livestock production and low-quality milk and meat products. At the same time, the rapid increase in human population is increasing the food requirements, which is in turn threatening environmental conservation and enlarging the gap between the availability of resources and the meeting of human necessities. People are fulfilling their requirements for food and shelter by depleting natural resources. Plant scientists are exploring the types of plants that can fulfill the life necessities of both human beings and livestock but can also be used as growth enhancers for main crops without natural resources degradation. Over the last few years, underutilized crops and trees have captured the attention of plant scientists, nutritionists, and growers. Moringa oleifera is one of those plants that has been neglected for several years but now is being investigated for its fast growth, higher nutritional attributes, and utilization as a livestock fodder crop. It can be grown as a crop on marginal lands with high temperatures and low water availability, where it is difficult to cultivate other agricultural crops. The present review article gives a detailed discussion on the nutritional quality of moringa parts and their palatability for livestock, fish, and poultry, as well as suitable growing conditions and cultural practices.


Antinutritional factors, livestock fodder, moringa, nutritional quality

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