The beneficial impacts of dietary phycocyanin supplementation on growing rabbits under high ambient temperature

Abstract

A total of 120 growing rabbits (7-weeks old) reared under high ambient temperature were divided into four equal groups, 30 rabbits each. The first group was received a basal diet without Phycocyanin (PC) (0 g/kg diet) and served as a control (PC0). The other three groups were received diets containing PC (50 (PC50), 100 (PC100), 150 (PC150) mg/kg diet, respectively). Live body weight (LBW) and feed conversion ratio (FCR) were enhanced significantly by 11.83% (p ¼ .028) and 18.23% (p ¼ .002) in PC50 group, and; respectively, compared with the PC0 group. Red blood cells, platelet, and haemoglobin values were significantly increased, while white blood cells were reduced (p ¼ .033) in rabbits received diets containing PC (50, 100 and 150 mg/ kg) compared to the PC0 group. Plasma urea, total bilirubin, and the gamma gamma-glutamyl transferase in the group PC100 were significantly higher than those in the PC group. Compared with the PC150 and control groups, treatment with 50 or 100 mg/kg decreased plasma interleukin-4 (p < .0001) and interferon c (p < .0001) levels, but increased the levels of nitric oxide (p < .0001). Activities of antioxidants indices were improved (p < .0001) in the group treated with PC (50 and 100 mg/kg). However, lipid peroxidation (malondialdehyde) was decreased (p ¼ .001) in PC50 compared with the other groups. The caecal bacterial populations were lowered in the groups treated with (50, 100 and 150 mg/kg) compared with those in the PC0 group. Conclusively, dietary inclusion of PC (100 mg/kg) could be effectively used to enhance the performance, antioxidants indices, decrease inflammatory responses and intestinal pathogens and hence enhance the health status of growing rabbits during the summer season. HIGHLIGHTSPhycocyanin (PC) is one of the most bioactive compounds of spirulina platensis. PC improved rabbit's growth, immune, and antioxidants under heat stress.

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Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

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Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

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