Spirulina (Arthrospira platensis) Used as Functional Feed Supplement or Alternative Protein Source: A Review of the Effects of Different Dietary Inclusion Levels on Production Performance, Health Status, and Meat Quality of Broiler Chickens

Life, Год журнала: 2024, Номер 14(12), С. 1537 - 1537

Опубликована: Ноя. 23, 2024

The broiler industry is pivotal in meeting the growing global demand for highly nutritious animal protein foods. Hence, there a continuous interest identifying novel, alternative, and even unconventional feed resources that could help sustainably support chicken meat production quality. In this view, microalga Spirulina (Arthrospira, formerly Spirulina, platensis), due to its unique chemical composition some ecological advantages offered by cultivation over traditional agriculture, has attracted great attention poultry sector potential application diets, either as functional supplement or replacer of conventional sources such soybean meal. studies conducted so far seem have confirmed many initial expectations regarding may derive from dietary supplementation, documenting capacity positively influence intestinal general health status chickens, leading improved preserved productive performance (under normal challenging conditions, respectively), well increased disease resistance survivability. Furthermore, supplementation been shown induce positive changes important traits However, at present, inclusion diet, especially but not solely relation use an alternative source, presents several technical economic limitations. To increase overall awareness around actual usefulness practical usability novel natural component review paper seeks provide comprehensive integrated presentation what currently known about topic, highlighting critical issues are still pending would require further research efforts.

Язык: Английский

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Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time

Foods, Год журнала: 2025, Номер 14(7), С. 1230 - 1230

Опубликована: Март 31, 2025

Vegetable creams are a popular food with sensory characteristics (intense color, smooth texture, rich flavor) suitable for the inclusion of microalgae ingredients. Limited examples vegetable reformulation reported in literature, and no research has focused on their stability. This study evaluates quality parameters heat-treated, high-protein formulated Spirulina, Tetraselmis chui, four different Chlorella vulgaris strains over an 8-month period. The investigation examines changes physicochemical properties (color, moisture, consistency, pH, °Brix, syneresis), microbiological parameters, profile. Physicochemical results showed enhanced homogenization effects microalgae, suggesting valuable technological applications. analysis highlights general enhancement umami salty perception, differences depending species considered. Yellow chlorellas were least impactful terms flavor but require further regarding pronounced color influence. chui altered most profile strong fishy shellfish flavor. Over time, variation deserves attention since slight browning phenomena, possible negative consumer observed. Regarding aspects, limited detrimental detected time taste, smell. No adverse impact shelf life was observed, applications long-term storage foods.

Язык: Английский

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Analysing the Impact of Spirulina Intake Levels on Performance Parameters, Blood Health Markers and Carcass Traits of Broiler Chickens

Animals, Год журнала: 2024, Номер 14(13), С. 1964 - 1964

Опубликована: Июль 2, 2024

This systematic review examines the impact of varying Spirulina (Limnospira platensis) intake levels on broiler chickens, focusing growth performance, blood health markers and carcass traits. The data revealed cumulative intakes from 3.13 g to 521 per bird (total feed consumed multiplied by its proportion in diet) establish a cubic relationship between dosage outcomes. Initial benefits peak diminish with increased intake, optimal threshold for performance identified at 45 bird. Lower 14 29 enhance markers, improving lipid profiles antioxidant capacity. Similarly, 37 optimise meat quality, resulting better dressing percentages, breast thigh yields tenderness while minimizing undesirable traits like abdominal fat cooking loss. These findings underscore importance precisely calibrated supplementation strategies maximise growth, quality avoiding adverse effects higher doses. Future research should focus identifying duration, assessing long-term implications, elucidating mechanisms action ensuring safety regulatory compliance. Comparative studies other additives could further Spirulina’s effectiveness economic viability poultry production.

Язык: Английский

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Effects of dietary Arthrospira platensis phycocyanin on growth, fatty acid assessment of breast muscles, hematobiochemical, immunological responses, and hepatic histomorphology in broiler chickens

Journal of Applied Phycology, Год журнала: 2024, Номер unknown

Опубликована: Окт. 23, 2024

Язык: Английский

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