Contribuições da Moringa oleifera para a produção animal: abordagens bibliométricas e avaliação experimental em ovinos

Abstract

This thesis investigated the use of Moringa oleifera (MO) in sheep production through three complementary chapters. Chapter 2 consisted of a bibliometric analysis of the scientific output on MO in sheep and goats (2000–2025) using the Scopus database. A total of 166 articles from 37 countries, 677 authors and 93 journals were analyzed. The results revealed substantial growth in publications after 2020, with geographic concentration in India (44 articles), Egypt (32) and Mexico (19). Kholif A.E. and Gouda G.A. (National Research Centre, Egypt) were the most cited authors. Keyword co-occurrence analysis revealed thematic clusters centered on digestibility, productive performance and ruminal fermentation, with recent expansion into the fields of reproductive biology and methane mitigation. Identified gaps included lack of methodological standardization and scarcity of in vivo studies in sheep. Chapter 3 evaluated the effects of powdered aqueous extract of MO leaves (EAMO) at 25, 50, 75 and 100 mg/kg of concentrate, monensin (30 mg/kg) and a basal diet on intake, digestibility and ruminal fermentation in Pantaneiro sheep. The EAMO contained 234.55 mg GAE/g of phenolics, 56.37 mg RE/g of flavonoids and 24.40 mg TAE/g of tannins. Dry matter intake (1.21–1.30 kg/d) and digestibility coefficients did not differ among treatments. Ruminal pH (6.40–6.59) and NH₃-N (17.2–20.3 mg/dL) remained within normal ranges. Volatile fatty acid molar proportions were not altered. Blood parameters (glucose, urea, AST, ALT) remained within reference intervals. Urinary creatinine was lower in the monensin treatment (0.48 mg/dL) compared with EAMO treatments (0.68–0.84 mg/dL; P=0.05), suggesting that monensin may enhance renal clearance of the metabolite. Chapter 4 evaluated the incorporation of EAMO (2%, 4% and 6%) and an ascorbic acid control in sheep meat burgers stored for 90 days at −18 °C. EAMO linearly increased mineral content (P<0.01). Antioxidant capacity (DPPH and ABTS) was higher in the ascorbic acid control (P<0.01). TBARS values exhibited a biphasic pattern: at day 0, EAMO increased lipid oxidation; at day 90, EAMO 2% presented the lowest values (0.11 mg MDA/kg). pH decreased linearly with increasing EAMO levels (P<0.01). Lightness (L*) was progressively reduced, and cooking yield decreased with increasing EAMO concentration. Sensory analysis (PCA) associated higher EAMO concentrations (4% and 6%) with lower consumer acceptance. It is concluded that EAMO shows potential as a natural additive; however, the 2% concentration exhibited the most balanced profile between delayed antioxidant protection and sensory acceptability.