Abstract
This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina supplementation on production performances and meat quality. Feed enriched with Spirulina influences broilers’ health by improving their immune response and gut function and increasing PUFA and pigment content in the meat. However, despite numerous studies, the effect of Spirulina on broiler performance remains unclear.
Highlights
Poultry meat is among the most common animal-origin foods consumed worldwide due to its nutritional composition
Considering recent trends, toward sustainable production, this review aims to discuss the benefits and challenges of using Spirulina as a feed ingredient in poultry feeds and its consequent effect on meat quality
Some authors [8,6,9] reported that even low (10g/kg diet) levels of inclusion of Spirulina platensis significantly increases body weight gain (BWG), while decreasing feed conversion ratio (FCR)
Summary
Poultry meat is among the most common animal-origin foods consumed worldwide due to its nutritional composition. Spirulina is suitable for use as a feed supplement and feed ingredient for poultry due to its high protein content (up to 65%), rich in all essential amino acids [4]. Spirulina contains high amounts of physiologically active substances, including carotenoids, phycocyanin, polyunsaturated fatty acid (PUFA), vitamins, macro, and micro-minerals. These substances exhibit antimicrobial, antioxidant, and anti-inflammatory properties [5,6,7]. Considering recent trends, toward sustainable production, this review aims to discuss the benefits and challenges of using Spirulina as a feed ingredient in poultry feeds and its consequent effect on meat quality
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