Effects Of Fermented Moringa(Moringa Oleifera)Leaf On Growth Performance,Antioxidant Capacity And Intestinal Flora Of Procambarus Clarkii

Moringa(Moringa Oleifera)is a Moringa plant in the Moringa family.It has high nutritional value and medical value.It has been widely cultivated in China.Moringa is rich in protein,amino acids,vitamins,minerals,and other nutrients.It is used as a new type of protein source feed to alleviate the market’s demand for protein source feeds such as fish meal and soybean meal.This has attracted the domestic and foreign attention of experts and scholars.However,studies have shown that because Moringa contains anti-nutritional factors,it will affect the growth performance of animals when it is fed as animal feed.Therefore,it is not that the more Moringa added,the better.This study determined the optimal fermentation conditions for fermented Moringa oleifera leaves and added them as feed additives of Procambarus clarkii.To evaluate the appropriate level of fermented Moringa oleifera leaves in the feed of Procambarus clarkii in terms of tract digestion,and explore the effect of fermented Moringa oleifera leaves on the intestinal flora of Procambarus clarkii.The experimental research content mainly includes the following three parts:Experiment 1: Moringa fermentation process optimizationAn 80-mesh sieve obtained the Moringa leaf powder after pulverizing the dried Moringa leaves with a universal pulverizer.We preliminarily determined the more suitable temperature,time,strains,and material-water ratio for Moringa oleifera leaf fermentation through single-factor experiments.Based on single-factor experiments,orthogonal experiments were used to determine the most suitable fermentation of Moringa oleifera leaves.In suitable fermentation conditions,fermentation is carried out under the most suitable fermentation conditions,and the nutrient content changes of Moringa oleifera leaves before and after fermentation are evaluated.The results showed that:fermentation strains of fermented Moringa oleifera leaves,material-water ratio,temperature,and time were optimized through single-factor experiments.Taking protein and total phenol content as indicators,Bacillus amyloliquefaciens JY-24 was used as the most suitable fermentation strains for fermenting Moringa oleifera leaves.The optimum fermentation material-water ratio ranged from 5% to 10%,the fermentation temperature ranged from 25-30°C,and the fermentation time ranged from48h-72 h.The orthogonal test was carried out based on the single factor test results,it showed that the main and secondary factors affecting the fermentation conditions of Moringa oleifera leaves are: temperature>material to water ratio>time>bacterial species,and the best fermentation conditions were: Bacillus amyloliquefaciens JY-24,the ratio of material to water is 10%,the time is 48 h,and the temperature is 30℃.Under these conditions,fermented Moringa oleifera leaves’ total phenol content is 30.57mg/g,and the protein content is 416.53mg/g.Under the optimum conditions,fermented Moringa leaf powder significantly increased the protein,total phenols,flavonoids,Small peptide,anti-nutritional factor tannin content.The results showed that the protein content,total phenol content,flavonoids,and small peptide content of Moringa oleifera leaf powder after fermentation were significantly higher than that of unfermented Moringa oleifera leaf powder(P<0.05),which increased by 24.53%,82.81%,58.58%,and 38.63%,respectively.Besides,the tannin content of Moringa oleifera leaf powder after fermentation was significantly lower than that of unfermented Moringa oleifera leaf powder(P<0.05),which decreased by 8.40%.It showed that the nutrient content of Moringa oleifera leaves is significantly increased after fermentation,which effectively reduces the anti-nutritional factor tannin content.Experiment 2: Effects of Different Levels of Fermented Moringa Leaves on Growth and Intestinal Digestibility of Procambarus clarkiiProcambarus clarkii with a wet weight of 9.14±0.09 g were randomly divided into5 groups with three replicates.Fermented Moringa oleifera leaves were fed with 5levels 0%,0.25%,0.5%,1%,and 2% fermented Moringa oleifera leaves added respectively.During the breeding process,the crayfish were fed twice per day.The results showed that:The group with 1% fermented Moringa leaves significantly increased the weight gain rate and specific growth rate of Procambarus clarkii,and effectively reduced the feed coefficient(P<0.05).The addition of 1% fermented Moringa leaves to the basal diet significantly increased the levels of Procambarus clarkii amylase(AMS)and lipase(LPS)compared with the control group(P<0.05),but the difference in trypsin was not significant(P>0.05).Compared with the control group,adding 1% fermented Moringa leaves to the basal diet significantly reduced the levels of aspartate aminotransferase(AST)and alanine aminotransferase(ALT)in the hepatopancreas(P<0.05).It showed that when the fermented Moringa leaf is added at 1%,it has a certain protective effect on the liver of Procambarus clarkii.The results showed that 1% dietary fermented Moringa leaves supplementation could improve the growth and intestinal digestibility of Procambarus clarkii.Experiment 3: Effects of different levels of fermented Moringa leaves on the antioxidant capacity and intestinal flora of Procambarus clarkiiAfter 60 days of the experiment,2-3 Procambarus clarkii were randomly selected from each pond,and the intestines of Procambarus clarkii were extracted.The results showed that:1% fermented Moringa leaf group in the diet significantly increased the total antioxidant(T-AOC),and total superoxide dismutase(T-SOD)in the blood of Procambarus clarkii compared with the control group.The levels of glutathione peroxidase(GSH-PX)and catalase(CAT)(P<0.05),and the content of malondialdehyde(MDA)were significantly reduced(P>0.05),indicating that 1% fermented Moringa oleifera leaves were added to the diet Can improve the antioxidant capacity of Procambarus clarkii.This experiment studied the effects of fermented Moringa leaves on various indicators of intestinal health of Procambarus clarkii.From the perspective of antioxidant capacity and the structure of the intestinal flora,the addition of fermented Moringa leaves can regulate the intestinal health of Procambarus clarkii and increase the richness and diversity of the Procambarus clarkii flora.