Spirulina as a livestock supplement and animal feed

Abstract

Summary Spirulina (Athrospira sp.) is an edible microalga and a highly nutritious potential feed resource for many agriculturally important animal species. Research findings have associated Spirulina to improvements in animal growth, fertility, aesthetic and nutritional product quality. Spirulina intake has also been linked to an improvement in animal health and welfare. Its influence over animal development stems from its nutritive and protein‐rich composition, thus leading to an increased commercial production to meet consumer demand. Consequently, Spirulina is emerging as a cost‐effective means of improving animal productivity for a sustainable and viable food security future. However, our present knowledge of animal response to dietary Spirulina supplementation is relatively scanty and largely unknown. Therefore, the primary objective of this paper was to review past and current findings on the utilisation of Spirulina as a feed supplement and its impact on animal productivity and health. Only animals deemed to be of agricultural significance were investigated; hence, only ruminants, poultry, swine and rabbits and their responses to dietary Spirulina supplementation are covered.

Boosting the productivity and profitability of northern Australian beef enterprises: Exploring innovation options using simulation modelling and systems analysis

“…A number of protein meals are commercially available but their cost generally prohibits widespread use. Potential sources of a novel high protein supplement available at low cost could include algal biodiesel residue (Bryant et al, 2012) or on-farm algal protein production (Holman and Malau-Aduli, 2013). The simulated liveweight gains found in this study assuming a cheap algal protein source was available are broadly consistent with experimental data for similar quality protein meals such as cottonseed meal (e.g.…”

Effect of feeding duration of <i>Spirulina platensis</i> on growth performance, haematological parameters, intestinal microbial population and carcass traits of broiler chicks

“…In their review, Farag et al (2016) pointed out that the antimicrobial and immunomodulatory (and anti-inflammatory) capacities as well as antioxidant potential seemed to be responsible for the healthpromoting effect of S. platensis on poultry. As well as growth and health performances, treatment with S. platensis was reported to increase carcass percentage and ready-to-cook yields of broiler chicks in the studies of Raju et al (2004), Kaoud (2012) and Holman & Malau-Aduli (2013). Moreover, Bonos et al (2016) showed that Spirulina supplementation (5 g/kg) was capable of improving the meat quality of broiler, that is, increasing the contents of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) in the thigh muscles of broiler chicks.…”

“…Compared with antibiotics and other broiler feed ingredients, S. platensis is more expensive (Holman & Malau-Aduli, 2013). Apart from its benefits, the application of Spirulina as the replacement for in-feed antibiotics in broiler production therefore seems impractical, especially when used throughout the rearing period.…”

“…Microalgae, for instance Chlorella vulgaris and Spirulina platensis, have recently attracted considerable interest among poultry nutritionists owing to their high nutritional and functional properties, which may be beneficial for broiler chickens (Jamil et al, 2015;Sugiharto & Lauridsen, 2016). With regard to S. platensis in particular, this microalga has high contents of protein, essential amino acids, vitamins, minerals, essential fatty acids and pigments (Beheshtipour et al, 2013;Holman & Malau-Aduli, 2013). Spirulina platensis is also rich in polysaccharides, which may function as prebiotics (Beheshtipour et al, 2013;de Jesus Raposo et al, 2016).…”

Spirulina as a functional ingredient in broiler chicken diets

“…The absence of cultural and religious restraints to poultry meat consumption is also important (Cavani et al, 2010;Petracci et al, 2013). The inclusion of spirulina in broiler nutrition, besides having possible favourable effects on health and performance (Ravi et al, 2010;Kharde et al, 2012;Holman & Malau-Aduli, 2013;Shanmugapriya & Saravana Babu, 2014), might be a simple and convenient strategy to introduce its bioactive compounds into the meat and produce functional products according to consumer demand for healthy natural foodstuffs (Jimenez-Colmenero et al, 2001).…”