Evaluation of the Role of Spirulina platensis and Chlorella vulgaris on Growth Performance, Meat Quality and Blood Parameters of Broiler Chickens | ||
| Journal of Animal and Poultry Production | ||
| Article 1, Volume 14, Issue 12, December 2023, Pages 149-156 PDF (691.41 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jappmu.2023.254565.1098 | ||
| Authors | ||
| M. R. EL-Gogary* ; Tork M. Dorra; Asmaa M. Megahed | ||
| Department of Poultry Production, Faculty of Agriculture, Mansoura University, 35516, Egypt | ||
| Abstract | ||
| The current study focused on the effects of dietary supplementation of two types of microalgae on broiler chickens; namely Spirulina plantesis (SP) and Chlorella vulgaris (CV), separately. This study was to determine their effects on productive performance, carcass traits, blood parameters, immune functions and meat quality. 210 One-day-old Ross 308 broiler chickens were divided into seven treatment groups, each of which included three replicates. The diet treatments were (0.0, 2.0, 4.0, 6.0 g/kg dried of SP group and 2.0, 4.0, 6.0 g/kg of dried CV group for 42 d. The results showed significant improvements in FCR and weight gain in groups supplementation microalgae compared with control group. Significant increase has been determined at RBCS and hemoglobin in most treated groups and the best results occurred at 6.0 g/Kg SP and 4.0 g/kg CV. While the levels of bursal weight ratio increased significantly in all groups of CV and the best result occurred at the group level of 2.0 g/kg CV. Feeding diets with different types and levels of algae had no significant effect on ALT, total protein, albumin, cholesterol, HDL, IgA, and SOD among all groups. However significantly lower serum levels of AST and triglycerides for broilers supplementation CV at level 6g/kg compared with other groups. Accordingly, it is concluded that dietary supplementation of SP or CV has positive impacts on productive performance, hematological parameters, and meat quality of broilers. Generally, the maximal benefits can be obtained at inclusion levels of 4.0 g/kg of SP or CV. | ||
| Keywords | ||
| Broilers; Spirulina platensis; Chlorella vulgaris; lipids profile; complete blood picture; immune response; antioxidant status; meat quality | ||
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