spirulina improves growth - egg production and meat quality - 2012
TRANSCRIPT
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Egypt. Poult. Sci. Vol (32) (I): (201-215)
201
EFFECT OF USING SPIRULINA PLATENSIS ALGAE AS AFEED
ADDITIVE FOR POULTRY DIETS: 1- PRODUCTIVE AND
REPRODUCTIVE PERFORMANCES of LOCAL LAYING HENS.
ByMariey, Y. A.;H.R.Samak, and M.A.Ibrahem
Animal Production Res.,Instit. Agric.Res. Center, Minist. Of Agriculture.
Received: 9/2/2012 Accepted: 9/4/2012
ABSTRACT: The present study was designed to evaluate the productive and reproductive
performance of two local strains of laying hens fed Spirulina platensis algae containing
diets. An 24 factorial experiment was conducted, two local strains of laying hens [Sinai
(S) and Gimmizah (G)] were fed on experimental diet containing 4 levels of Spirulina-powder (0, 0.10, 0.15 or 0.20%) from 28 to 52 weeks of age. A total number of 240 Sinai
(S) and Gimmizah (G) pullets (120 of each strain) were randomly divided into four dietary
treatments (3 replicates of 10 birds per treatment) and housed in floor pens were used. The
basal diet was formulated to contain 2743 kcal/kg metabolizable energy and 16.4% crude
protein. The obtained results can be summarizes as follows: Irrespective of hen strain,
results showed that birds fed Spirulina-diets achieved superior significantly means of egg
production rate, daily egg mass and feed conversion ratio to those of the control group.
Analysis of variance also shows that birds fed Spirulina-diets laid significantly heavier
eggs than those of control counterparts, regardless of type of hen strain. Feeding Spirulina-
diets gave significant increases in egg yolk percentage and yolk color score compared with
those of the control group. On the other hand, no significant differences were observed inpercentages of egg shell and albumen or Haugh unit due to experimental diets. Also, there
were significant (P
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INTRODUCTIONThe recent trend in the feed
business is currently directed toward the
use of natural ingredients as alternatives toantibiotics, synthetic colors, and other
chemicals. Spirulina (blue-green alga) is
one of the high quality natural feed
additives that can be used in animal and
poultry nutrition. There are two different
species of Spirulina: Spirulina maxima and
Spirulina platensis, with varying
distribution throughout the world (Oliveira
et al., 1999). Spirulina platensis is morewidely distributed and found mainly in
Africa, Asia and South America (Vonshak,
2002). The blue-green algae (Spirulina
platensis) have been used for hundreds of
years as a food source for humans and
animals due to the excellent nutritional
profile and high carotenoid content.
Spirulina is relatively high in protein with
values ranged between 55-65% and
includes all of the essential amino acids
(Bourges et al., 1971; Anusuya Devi et al.,
1981).The available energy content of
Spirulina has been determined to be 2.50-
3.29 kcal/gram and its phosphorous
availability is 41% (Yoshida and Hoshii,
1980; Blum et al., 1976). Also, Spirulina
algae are rich in thiamin, riboflavin,
pyridoxine, vitamin B12, vitamin C and
carotenoids and have been used throughout
the world as a feed component in broiler
and layer diets to enhance yolk color and
flesh (Colas et al., 1979; Brune, 1982; Rossand Dominy, 1985, 1990). In addition, it is
rich in nutrients such as vitamins, amino
acids, gamma linoleic acid, phycocyanins,
tocopherols, chlorophyll and -carotenes
(Abd El-Baky et al., 2003 and Khan et al.,
2005).
It has also been reported that
Spirulina has health benefits in conditions
such as diabetes mellitus and arthritis
(Parikh et al., 2001; Rasool et al., 2006). It
has also been shown that Spirulina has
immuno-stimulatory effects and antiviral
activity (Khan et al., 2005). Spirulina has
been shown to enhance immune function,reproduction and increase growth. Less
than 1% Spirulina added to chicken diets
has been found to significantly enhance the
defense systems for increased microbial
killing, antigen processing and greater T-
cell activity (Qureshi, et al., 1994). In this
respect, Ross and Dominy (1990) and
Nikodmusz et al (2010) reported that hens
fed Spirulina-containing diets achieved
superior productive and reproductive
performance compared to the control birds.Moreover, Sakaida Takashi, (2003) found
that egg yolk color was significantly
improved by the addition of Spirulina to
laying hen diets.
In an early study, Ross et al. (1994)
found no adverse effect of dietary Spirulina
supplementation on egg production, feed
per egg, egg weight, body weight or
mortality rate. However, others reported
did not recorded any effect on reproductiveperformance of laying hens (Salazar et al.,
1996; Ishimi Sugiyama, 2006; Voltarelli
and de Mello, 2008). In another study,
dietary Spirulina inclusion improved egg
fertility, from 87% to over 96% (Ross and
Dominy, 1990). Recently, Raju et al.
(2005) concluded that dietary inclusion of
Spirulina at a level of 0.05% can partially
offset the adverse effects of 300 ppm
aflatoxin on growth rate and lymphoid
organ weight of broiler chickens. Morerecently, Islam et al. (2009) found that
Spirulina may be helpful for reducing the
tissue burden of arsenic in ducks.
Aim of this study was to investigate
the effects of dietary supplementation of
Spirulina platensis on productive and
reproductive performances of two local
strains of laying hens.
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MATERIALS AND METHODS
This study was carried out at El-
Gimmizah Poultry Station, Animal
Production Research Institute, Agricultural
Research Center, Ministry of Agriculture,Egypt during the period from 28 to 52
weeks of age.
An 24 factorial experiment which
contain two local strains of laying hens
[Sinai (S) and Gimmizah (G)] were fed on
experimental diet contained 4 levels of
Spirulina powder (0, 0.10, 0.15 or 0.20%)
during the experimental period from 28 to
52 weeks of age.
A total number of two hundred andfourty pullets (120 of each strain) were
randomly divided into four dietary
treatments (3 replicates of 10 birds per
each) and housed in floor pens. The basal
diet was formulated to contain
metabolizable energy, 2743 kcal/kg; crude
protein, 16.4%; calcium, 3.29%; non-
phytate phosphorus, 0.344%; lysine,
0.914%; methionine, 0.364% and
methionine plus cystine, 0.639% ), and was
used to serve as a control diet for the localstrains of laying hens. The composition and
nutrive value of the experimental diets are
presented in Table 1, according to NRC
(1994).
All birds were kept under the local
conditions and fresh water was supplied all
the time and all hens were fed ad libitum.
Also, the birds were exposed to 16 hr of
continuous light. The productive
performance of pullets was evaluated aschange in body weight, egg production
rate, egg weight, daily egg mass, daily feed
intake and feed conversion ratio throughout
28-day period basis.
At 36 weeks of age, egg quality test
was performed to examine certain traits,
including egg shape index, egg components
(relative weights of shell, yolk and
albumen), yolk index, Haugh units (Haugh,
1937) and yolk color score by using the
Roche yolk color fan. Egg yolk cholesterol
was also determined according to the
procedures of Elkin and Rogler (1990).
Blood samples were collected from
five birds per treatment into heparinized
tubes and plasma was separated bycentrifugation at 3000 rpm for 15 minutes.
In blood plasma, concentrations of total
lipids (Frings and Dunn, 1970), cholesterol
(Allain et al., 1974) and triglycerides
(Fossati and Prencipe, 1982) were
determined using commercial kits.
Concentration of plasma total proteins,
albumin and glucose were colorimetrically
estimated (Washburn and Nix, 1974).
While, plasma globulin concentration was
obtained by subtracting the concentrationof albumin from total proteins.
At 36 weeks of age, all settable
eggs per treatment were collected and
incubated. Fertility percentage was
estimated as a percentage of fertile eggs to
the total eggs set. Hatchability of fertile
eggs and egg weight loss were also
estimated. Individual weights of hatched
chicks were recorded. At the end of study
(52 weeks of age), a panel test was carriedout on boiled fresh eggs or eggs stored for
14 days at 5oC. On days 0 and 14 of
storage, ten eggs were randomly selected
from each treatment and cooked for the
evaluation of sensory characteristics
according to the method of Caston et al.
(1994). The parameters examined were the
intensity of egg odor, flavor, perception of
normal or off-flavor, taste and yolk color.
The economical efficiency of the tested
rations was calculated from input outputanalysis, assuming that the other costs were
constant.
A completely randomized design,
with a factorial arrangement of treatments
(24) was used. Data were analyzed using
the General Linear Model procedure of
Statistical Analysis System (SAS, 1997).
Significant differences among means were
separated by Duncan's multiple range test
(Duncan, 1955).
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RESULTS AND DISCUSSION
Growth performance changes:
Data presented in Table 2 showed
that the effect of treatments on initial and
final weight of pullets was not significant.However, body weight gain of laying hens
fed Spirulina diets increased insignificantly
as compared to that of the control group,
but the differences were significant
(P
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Spirulina platensis algae afeed additive local laying hens.
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defense systems for increased microbial
killing, antigen processing and greater T-
cell activity
Irrespective of the effect of dietary
inclusion of Spirulina, Gimmizah hensconsume significantly more feed (118.3
g/hen) than that of Sinai hens (108 g/hen).
Meanwhile, Sinai birds significantly
yielded (P
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13.0, 19.8 and 24.4%, respectively. The
corresponding rates of yolk total lipids
were 6.7, 16.6 and 21%.
This reduction in yolk total lipids
and cholesterol contents may be related totheir lower levels in blood plasma of hens
fed the Spirulina-containing diets. The
current results are in harmony with those
reported by Sakaida Takashi (2003), who
found that hens fed tested diets
supplemented with varying levels of
Spirulina tended to decrease the cholesterol
content in the egg yolk of hens.
Plasma proteins and glucose:
Effects of dietary Spirulinasupplementation on concentration of
plasma total proteins, albumin and globulin
are presented in Table 7. Feeding dietary
Spirulina had a significant (P
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Generally, the best results of the productive and reproductive performance or egg
quality in the present study may be related to one or more of the following points:
1- Spirulina has an excellent nutritional profile (high carotenoids, high protein withincludes all of the essential amino acids and rich in minerals and vitamins (Bourges
et al., 1971; Anusuya Devi et al., 1981; Brune, 1982; Ross and Dominy, 1985,1990).
2- Spirulina has been shown to enhance immune function, reproduction and growth, asreported by Quereshi et al. (1994) andKhan et al. (2005).
3- Feeding Spirulina containing diets may increase the lactobacillus population andenhance the absorbability of dietary vitamins (Tokai et al., 1997).
In conclusion, taking the economical aspect into account, Spirulina algae could be
safely used in laying hen diets, at level of 0.2%, with superior effects on their productive
and reproductive performance.
Table 1:Composition and chemical analyses of the basal diets.
Ingredient (%)
Yellow corn 67.90Soybean meal, 44 % 23.00Limestone 7.00
Dicalcium phosphate 1.50Common salt (NaCl) 0.30Vit. & Min. mix.* 0.25Methionine 0.05
Total 100
Calculated values**:
Crude protein, % 16.119ME,Kcal/kg 2787.675Crude fiber,% 3.102Ether Extract,% 2.762
Calcium, % 3.300Available phosphorus, AP % 0.405
Total phosphorus % 0.671Lysine, % 0.794Methionine,% 0.314Methionine + cysteine % 0.588
Determined values***:
Dry matter, % 90.112Crude protein,% 15.815Crude fiber,% 3.859
Ether Extract,% 2.511NFE% 58.359Ash,% 9.568
*Vit.& Min. mix:. each 3kg contains: 10,000,000 IU Vit. A; 2,000,000 IUVit D3 10,000 mg Vit. E;1,000mg Vit. K; 1,000mg Vit. B1; 5,000mg Vit.B2; 1,500mg Vit B6; 10mg Vit. B12; 30mg; Niacin, 20 gm ; Panatothenicacid, 1gm, Biotin;I,000mg Folic acid;250,000mg choline chloride; 80gmmanganese; 40gm iron; 40gm zinc; 2gm copper; 2gm iodine; 1gmSeleinium and 1gm cobalt. ** Calculated according to NRC (1994). ***Determined according to the methods of A.O.A.C (1980)
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Table 2 :Main effects and standard errors of initial, finial live body weight and weight
gain of laying hens as affected by dietary treatment and strain of hens. Total gain(g/hen)
Finial body weight
(g/hen)
Initial body weight
(g/hen)Main effects
Effect of Spirulina level (%):117.8b1470.51352.7Control
127.5ab1455.91328.40.10
125.3ab1453.01327.70.15
131.5a1471.01339.50.20
3.96618.51017.354SEM1
*NSNSSignificance
Effect of strain:
117.0b1427.7b1310.7bSinia
134.0a1497.5a1363.5aGimmizah
2.80413.08912.271SEM1***Significance
a-b :Means with different superscripts within the same column for each variable
are significantly different at P0.05. NS: not significant; *: significant at P0.05.
1: Standard error of the means.
Table 3:Main effects and standard errors of egg production, egg weight, egg mass, feed
intake and feed conversion as affected by dietary treatment and strain of hens.
Feed
conversionratio (g:g)
Daily feed
intake(g/hen)
Daily egg
mass(g/hen)
Egg
weight(g)
Egg
production(%)
Main effects
Effect of Spirulina level (%):
4.54a113.725.11c48.05c52.3bControl
3.84b113.529.72b49.48b60.3a0.10
3.57c113.031.83a51.55a61.8a0.15
3.46c112.532.69a51.82a63.3a0.20
0.0690.8250.6200.3730.010SEM1
*NS***Significance
Effect of strain:
3.52b108.0b31.06a49.22b63.0aSinai4.18a118.3a28.61b51.18a55.8bGimmizah
0.0520.5830.4440.2640.007SEM1
*****Significance
a-c :Means with different superscripts within the same column for each variable are
significantly different at P0.05. NS: not significant; *: significant at P0.05. 1: Standard
error of the means.
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Table 4:Main effects and standard errors of egg quality of laying hens as affected by
dietary treatment and strain of hens.
Yolk
Color
Haugh
Units
Albumen
(%)
Yolk
index(%)
Yolk
weight (%)
Shell
weight(%(
Main effects
Effect of Spirulina level (%):
4.8c88.0556.2939.6331.10b12.60Control
6.3b89.8054.4141.7432.62a12.960.10
6.7b88.4054.1542.1632.90a12.940.15
7.6a87.9855.8742.5331.82ab12.300.20
0.2561.0530.4670.0060.4780.215SEM1
*NSNSNS*NSSignificance
Effect of strain:
6.288.6455.2741.6131.8812.84Sinai
6.588.4655.1041.4232.3412.56Gimmizah0.2020.7450.3300.0040.3380.152SEM1
NSNSNSNSNSNSSignificance
a-c :Means with different superscripts within the same column for each variable are
significantly different at P0.05. NS: not significant; *: significant at P0.05. 1:
Standard error of the means.
Table 5:Main effects and standard error of egg weight, egg weight loss, fertility,
hatchability and chicks weight of Sinai and Gimmizah laying hens as
affected by the different dietary treatments.
Chicks
weight(g)
Egg
hatchabilityEggfertility%
egg
weight
loss %
Egg
weight(g)
Main effects
Effect of Spirulina level (%):
31.2489.81a90.87a15.5752.01Control
31.2693.17b94.62b15.4652.680.10
32.1395.10b95.68b15.4553.070.15
32.2295.75b96.58bc15.3453.350.20
0.4070.9670.3960.1060.423SEM1
NS**NSNSSignificanceEffect of strain:
30.94a93.9794.9015.4952.05Sinai
32.73b93.0093.9715.4253.05Gimmizah
0.2840.6840.3960.0750.299SEM1
*NSNSNSNSSignificance
a-c :Means with different superscripts within the same column for each variable are
significantly different at P0.05. NS: not significant; *: significant at P0.05. 1:
Standard error of the means.
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Table 6 : Main effects and standard error of plasma cholesterol, total lipids and
triglyceride of Sinia and Gimmizah laying hens as affected by the
different dietary treatments.
Egg yolkBlood plasma
Main effects Cholesterolmg/yolk
Totallipids
mg/g yolk
Totallipids
mg/100m
Triglyceridemg/100ml
Cholesterolmg/100ml
Effect of Spirulina level (%):
13.50a284.2a9.40a314.83a116.25aControl
11.75b265.0b8.93a306.33b112.55ab0.10
10.83c237.1c8.75b298.83c109.96b0.15
10.20c224.6d8.58b291.00d108.91b0.20
0.2983.3440.0782.1461.341SEM1
*****Significance
Effect of strain:11.37252.18.88305.58a112.41Sinai
11.75253.38.95299.91b111.42Gimmizah
0.2102.3640.0551.5170.949SEM1
NSNSNS*NSSignificance
a-d:Means with different superscripts within the same column for each variable
are significantly different at P0.05. NS: not significant; *: significant at
P0.05. 1: Standard error of the means.
Table 7:Main effects and standard error of plasma globulin albumin total proteinand glucose of Sinia and Gimmizah laying hens as affected by the
different dietary treatments.
Glucosemg/100ml
Total protein
g/100ml
Albumin
g/100ml
Globuling/100ml
Main effects
Effect of Spirulina level (%):
320.33a5.91a2.33a3.88aControl
326.17ab6.30a2.28ab4.02ab0.10
333.83bc7.03b2.38ab4.52b0.15
339.50c7.50c2.52b5.12c0.20
2.8890.1400.1230.159SEM1****Significance
Effect of strain:
331.756.632.354.38Sinai
328.176.742.304.38Gimmizah
2.0430.0990.0870.113SEM1
NSNSNSNSSignificance
a-c :Means with different superscripts within the same column for each variable are
significantly different at P0.05. NS: not significant; *: significant at P0.05. 1:
Standard error of the means.
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Table 8 :Main effects and standard error of scores of panel test characteristics of eggs
produced by Sinai and Gimmizah laying hens as affected by the different
dietary treatments.Yolk colorTasteFlavorOdor
Main effects
storedfreshstoredfreshstoredfreshstoredfreshEffect of Spirulina level (%):
5.6a5.7a5.105.254.754.90a4.204.50Control
7.0b7.1b5.005.205.105.10ab5.554.550.10
7.8b7.8b4.905.405.205.65ab4.954.950.15
7.9c7.2b5.455.655.355.75b5.205.20.20
0.2650.2870.2950.3740.2730.2630.3230.299SEM1
**NSNSNS*NSNSSignificance
Effect of strain:
7.07.14.975.305.225.454.604.90Sinai
7.27.25.255.454.975.355.854.85Gimmizah0.1870.2030.2080.2650.1930.1860.2280.211SEM1
NSNSNSNSNSNSNSNSSignificance
a-c :Means with different superscripts within the same column for each variable are
significantly different at P0.05. NS: not significant; *: significant at P0.05. 1:
Standard error of the means.Table (9):Economic efficiency of Sinai and Gimmizah laying hens as affected by dietary
treatment.
StreainSpirulina levelItemGimmizahSinia0.2%0.15%0.1%0%
0.2470.2250.2320.2350.2380.239Feed cost/hen/day (L.E)
0.5580.6300.6330.6180.6030.523No. of eggs /hen/day (L.E)
0.3350.3780.3800.3710.3620.314Total revenue/hen/day
.0.0880.1530.1480.1360.1270.075Net revenue/hen/day (L.E)
35.6%68.0%63.8%57.9%52.1%31.4%Economic efficiency (%)
Feed cost/hen (L.E) = Feed intake /hen/day price of kg feed.
Total revenue/hen (L.E) = No. of eggs /hen/day (L.E) price of an egg at time of
experiment=0.60 L.E
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