spirulina improves growth - egg production and meat quality - 2012

8/12/2019 Spirulina Improves Growth - Egg Production and Meat Quality - 2012

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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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Y. A. Mariey, et al.

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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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Spirulina platensis algae afeed additive local laying hens.

203

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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205

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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206

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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207

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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209

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


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


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


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





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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


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


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





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211

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



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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