Supplementation of spirulina (Spirulina platensis) on yolk colour, egg quality and production performance of laying hens

Abstract

A total of 96 Shaver 579 laying hens of 78 weeks of age were studied for the effects on egg production of dietary supplementation with spirulina (Spirulina platensis). The hens were divided into four dietary treatments with six replications of four birds in each group. Birds of three groups were supplemented with 0.1%, 0.2% and 0.3% spirulina and one group was kept as control. Yolk colour significantly improved (P<0.01) as compared to control, without affecting any other production performances. It is suggested that dietary supplementation of spirulina at 0.2 to 0.3% levels in aged laying hens enhanced egg yolk colour.
 Bangl. vet. 2017. Vol. 34, No. 2, 71-78

Dietary supplementation of spirulina and canthaxanthin boosts laying performance, lipid profile in blood and egg yolk, hatchability, and semen quality of chickens

“…Spirulina contains high protein (55%–65%) and includes all essential amino acids (El‐Bahr et al, 2020; Hajati & Zaghari, 2019; Hassan et al, 2021; Michalak & Mahrose, 2020). It has health benefits (Ahammed et al, 2017; Farag et al, 2015), immuno‐stimulatory impacts, and antiviral occupation (Khan et al, 2021; Michalak & Mahrose, 2020) and could reduce heat stress (Hajati et al, 2020; Hassan et al, 2021). Spirulina enhances immune function, reproduction, and increase growth because it's rich in nutrients such as vitamins, amino acids, gamma‐linoleic acid, phycocyanins, tocopherols, chlorophyll, and B‐carotenes (Aljumaily & Taha, 2019).…”