The objectives of this study was to evaluate the effects of inclution differents level of Moringa oleiferaleaf powder in diet on the characteristics of the local pig carcass of East Timor. A total of fortylocal pigs male in growth phase were grouped into five weight groups in a complete randomized block design (CRBD) with four treatments. Pigs were allotted to four treatments and five blocks as replicates, and each block used 8 pigs with homogeneous body weight. The experiments were carried out in the following way: Treatment A: basal diet without the supplement of Moringa oleifera
leaf flour; treatment B: supplemented with 3% of Moringa oleifera
leaf flour; treatment C: supplemented with 6% of Moringa oleifera
leaf flour; and treatment D:supplemented with 9% of Moringa oleifera
leaf flour, repectively. The results showed that the carcass length and the commercial part of the carcass (shoulder roast, shoulder picnic roast, loin, back ribs, spare ribs) in all treatment swine groups (A, B, C, and D) showed no significantly difference (P
>0.05). There were significant differences (P
<0.05) in slaughter weight, carcass weight, carcass percentage, back fat thickness, and leg roast steaks between treatments. We concluded that supplementation in basal diets of 6% Moringa oleifera leaves powder can increase slaughter weight, carcass weight, carcass percentage, and leg roast steaks of local pigs East Timor.
Graciano Soares Gomes, Carlito de Araŭjo Mali Code and I Gusti Nyoman Gde Bidura. Effect of Moringa oleifera leaf flour supplementation in diets on the characteristics of the local pig carcass in East Timor. Int. J. Fauna Biol. Stud. 2020;7(3):37-42.