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[Food value of spiruline algae for the laying hen]
Annales De La Nutrition Et De L'Alimentation
|January 1, 1975
Summary
Adding spirulina algae to laying hen diets at 7.5% improved egg production. Higher spirulina levels (15%) reduced egg weight but intensified yolk color, indicating its potential as a natural feed additive.
Area of Science:
- Animal Nutrition
- Poultry Science
- Aquaculture
Context:
- Spirulina algae are increasingly recognized for their nutritional benefits.
- Optimizing laying hen diets is crucial for efficient egg production and quality.
- Understanding the impact of novel feed ingredients like spirulina is essential for the poultry industry.
Purpose:
- To evaluate the effects of dietary spirulina supplementation on egg production and quality in laying hens.
- To determine the optimal inclusion level of spirulina in laying hen diets.
- To assess the impact of spirulina on egg yolk color and other production parameters.
Summary:
- Three isonitrogenous diets with 0%, 7.5%, or 15% spirulina were fed to 48 hybrid pullets for 24 weeks.
- Egg production was significantly higher with 7.5% spirulina (47.1 g/hen/day) compared to the control (45.3 g/hen/day).
- 15% spirulina inclusion resulted in similar egg production but reduced egg weight and albumen content, while significantly enhancing egg yolk color.
Impact:
- Dietary spirulina, particularly at 7.5%, can enhance egg production in laying hens.
- Spirulina supplementation effectively improves egg yolk coloration, offering a natural alternative to artificial colorants.
- Further research into spirulina's energy contribution and optimal inclusion levels is warranted for broiler and laying hen applications.