Influence of Spirulina Platensis Inclusion upon some biochemical markers besides quality of meat in broiler chickens

Abstract

OBJECTIVES The current study aimed to evaluate the influence of Spirulina Platensis inclusion on biochemical indices besides meat quality in broilers. METHODS One hundred newly hatched meat-yielding chicks purchased from a local hatchery in Gamasa City were randomly divided into five groups, with 20 birds per group. RESULTS Spirulina platensis acted as an excellent growth-promoting agent. Spirulina platensis inclusion at doses of 0.5, 1, and 2 g in the poultry diet enhanced growth performance indices, as body weight, body weight gain, feed consumption. Spirulina positive influence on meat quality was evident through decreased thawing and cooking losses, an increase in water holding capacity., and anti-oxidative potential as a significant increase in glutathione peroxidase and superoxide dismutase activities,. A hypolipemic effect was clear by a decrease in total cholesterol, serum low-density lipoprotein cholesterol, and serum triacylglycerol levels, and rising in serum high-density lipoprotein levels. This study showed increased villus height and width. CONCLUSION From the preceding results, Spirulina platensis is recommended as a feed additive via enhancement of performance parameters, meat quality, anti-oxidative potential, hypolipidemic effect, and intestinal absorption. Increasing the dose to 4 g had the opposite effect on the previous parameters.