Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Abstract

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

Effects of dietary supplementation of natural astaxanthin from Haematococcus pluvialis on antioxidant capacity, lipid metabolism, and accumulation in the egg yolk of laying hens

“…Recently, many studies have reported that dietary supplementation with L-carnitine ( Ghoreyshi et al., 2019a , Ghoreyshi et al., 2019b ; Ghoreyshi et al., 2019a , Ghoreyshi et al., 2019b ), quercetin ( Goliomytis et al., 2014 ), and saponins ( Bera et al., 2019 ) in broiler chickens improves meat quality. In addition, dietary supplementation with spirulina ( Omri et al., 2019a , Omri et al., 2019b , Omri et al., 2019c ), linseeds ( Omri et al., 2019a , Omri et al., 2019b , Omri et al., 2019c ), and fenugreek seeds ( Omri et al., 2019a , Omri et al., 2019b , Omri et al., 2019c ) has successfully improved the egg quality of laying hens. Hen eggs are considered one of the most healthy foods in nature because they contain high-quality proteins and lipids, as well as trace elements and vitamins ( Fredriksson et al., 2006 ; Walker et al., 2012 ).…”

Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Egg Yolk Colour, Antioxidant Profiles and Oxidative Stability

“…This resulted in a deeper egg yolk colour in the organic (ADS18 or Se-Yeast) treated group. Contrary, Omri et al [32] reported an increase in egg yolk redness and decreased yellowness with colorimetric determination when evaluating the effects of Arthrospira platensis (spirulina) supplementation on laying hens. However, the latter author [39] reported an increase of yellowness and decreased redness of eggs stored at 4 0 C for 30 days corresponding to linseeds-fed hens.…”

“…Dietary supplementation of carotene plays a vital role in egg yolk colour intensi cation [30], pigment (carotene) synthesis in hen eggs is feasible with its supplementation via diet's ingredients [31]. Microorganisms like algae, fungi some bacteria, and plants were reported to synthesized carotene pigments [32]. In the present study, egg yolk colour assessment was estimated by RYCF and CIELAB photo-calorimetric determination system of L* (lightness), a* (red), b* (yellow), chroma (saturation or colour intensity), and hue (colour tone).…”

What Is New in the Preventive and Therapeutic Role of Dairy Products as Nutraceuticals and Functional Foods?

“…Uses and applications of bioactive components cover a wide range of sectors, especially nutraceuticals [5][6][7]. In vitro [8] and in vivo [9] studies assessing the beneficial effects of nutraceutical models were presented, in particular studies on the nutritional supplements in animals [10][11][12]. At the same time, particular researches on botanicals have been described by [13][14][15] concentrating on the importance of those sources of vegetable origin (see Figure 1).…”