Spirulina as Animal Feed: Opportunities and Challenges

Altmann, Brianne A.; Rosenau, Simon

doi:10.3390/foods11070965

Cited by 30 publications

(13 citation statements)

References 35 publications

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“…Both swine growth performance and product quality were not negatively affected in response to dietary supplementation with spirulina which might be attributed to lower protein requirements in finishing diets. However, Spirulina negatively affected chicken and fish production performance besides altering product quality, particularly meat color, according to the consumer’s opinions ( 85 ). One of major challenges regarding use of Spirulina as a feed addtitve at high level is that the gelation of its indigestible proteins causing birds to perform worse due to the increased digesta viscosity ( 32 ).…”

Section: Limitations Of Spirulina As a Feed Additive And Future Direc...mentioning

confidence: 99%

Potential of Spirulina platensis as a feed supplement for poultry to enhance growth performance and immune modulation

et al. 2023

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Increase in drug resistance as well as ineffective immunization efforts against various pathogens (viruses, bacteria and fungi) pose a significant threat to the poultry industry. Spirulina is one of the most widely used natural ingredients which is becoming popular as a nutritional supplement in humans, animals, poultry and aquaculture. It contains protein, vitamins, minerals, fatty acids, pigments, and essential amino acids. Moreover, it also has considerable quantities of unique natural antioxidants including polyphenols, carotenoids, and phycocyanin. Dietary supplementation of Spirulina can beneficially affect gut microbial population, serum biochemical parameters, and growth performance of chicken. Additionally, it contains polyphenolic contents having antibacterial effects. Spirulina extracts might inhibit bacterial motility, invasion, biofilm formation, and quorum sensing in addition to acting directly on the bacterium by weakening and making the bacterial cell walls more porous, subsequently resulting in cytoplasmic content leakage. Additionally, Spirulina has shown antiviral activities against certain common human or animal viruses and this capability can be considered to exhibit potential benefits against avian viruses also. Spirulan, a calcium-rich internal polysaccharide of Spirulina, is potentially responsible for its antiviral effect through inhibiting the entry of several viruses into the host cells, boosting the production of nitric oxide in macrophages, and stimulating the generation of cytokines. Comparatively a greater emphasis has been given to the immune modulatory effects of Spirulina as a feed additive in chicken which might boost disease resistance and improve survival and growth rates, particularly under stress conditions. This manuscript reviews biological activities and immune-stimulating properties of Spirulina and its potential use as a dietary supplement in poultry to enhance growth, gut health and disease resistance.

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Section: Limitations Of Spirulina As a Feed Additive And Future Direc...mentioning

confidence: 99%

Potential of Spirulina platensis as a feed supplement for poultry to enhance growth performance and immune modulation

et al. 2023

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“…In addition, pigment components, such as C‐phycocyanin, chlorophyll and β‐carotene, produce significant effects on improving shell colour in aquatic animals. Altmann & Rosenau (2022) systematically summarised the application of A. platensis in the feed industry.…”

Section: Application As Functional Foods Of Arthrospira Platensismentioning

confidence: 99%

Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry

Chang,

Liu

2023

Int J of Food Sci Tech

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SummaryThe coronavirus disease 2019 (COVID‐2019) pandemic and other factors have significantly increased the number of people suffering from food shortages worldwide in 2020. As many as 720–811 million people, which is nearly 10% of the global population, are facing hunger. Thus, the need for substances that fulfil human nutritional requirements is growing to address this issue. Arthrospira platensis (A. platensis), commonly or commercially called spirulina, is an ideal product that contains various functional ingredients. Given them, various health benefits of A. platensis are proven gradually, including anti‐oxidant, immune regulation, anti‐inflammation, hypoglycaemia, anti‐bacterial and anti‐radiation properties. In recent years, functional ingredients of A. platensis are showing the potential to be functional foods. This paper gives an overview on the functional ingredients and the resulting health benefits of A. platensis summarises the research progress of A. platensis as functional foods in recent years and looks forward to its application development prospects.

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“…Some markets prefer yellow skin chickens while others prefer white color or some shades in between. This can be manipulated by the diet where feeding birds with feedstuffs containing carotenoids (e.g., corn base diet, spirulina) will result in pigment accumulation in the skin [ 16 , 17 ]. However, to maintain this color, the birds must be processed under mild scalding conditions so the pigment will not be rubbed off the product during the defeathering step [ 18 ].…”

Section: Eating and Appearance Qualitiesmentioning

confidence: 99%

Quality and Processability of Modern Poultry Meat

Barbut

Leishman

2022

Animals

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The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.

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Spirulina as Animal Feed: Opportunities and Challenges

Cited by 30 publications

References 35 publications

Potential of Spirulina platensis as a feed supplement for poultry to enhance growth performance and immune modulation

Potential of Spirulina platensis as a feed supplement for poultry to enhance growth performance and immune modulation

Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry

Quality and Processability of Modern Poultry Meat

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