Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on apparent digestibility and productive performance of growing rabbits

Abstract

The aim of this study was to evaluate the effect of dietary supplementation with spirulina (Arthrospira platensis) or/and thyme (Thymus vulgaris) on total tract apparent digestibility of nutrients and the performance of growing rabbits. At weaning (5 wk of age) the rabbits were randomly allotted to 7 groups (42 rabbits/group, 3 rabbits/cage). Rabbits in the control group (C-C) received a control pelleted feed throughout the experiment (5-11 wk of age) without any supplementation (crude protein: 176 g CP/kg, neutral detergent fibre: 325 g NDF/kg). In the other groups, the control diet was supplemented with 5% spirulina (S, mainly in substitution of soybean meal), or 3% thyme (T, mainly in substitution of alfalfa meal) or by both 5% S and 3% T (ST) for the whole (5-11 wk of age; groups: S-S, T-T, ST-ST) or part of the growing period (8-11 wk of age; groups: C-S, C-T, C-ST). Supplementations had no effect on apparent digestibility of dry matter, organic matter, acid detergent fibre, gross energy and digestible energy. The CP TTAD was lowest in rabbits fed the S diet, whereas it was highest in C fed rabbits, the other 2 treatments being intermediate (P<0.001). The starch TTAD was lowest for S fed rabbits (98.3%) and highest for ST fed rabbits (99.4%), the other 2 dietary groups being intermediate (P<0.001). In contrast, the ether extract TTAD was higher in T than ST and C dietary groups (on av. 70.4 vs. 67.7% respectively; P<0.001), with S fed rabbits showing an intermediate value (69.1%). The NDF TTAD of the ST diet was lower than that of the other 3 groups (16.4 vs. 21.0% respectively; P<0.001). The TTAD of Ca reached the lowest value for the S diet (53.5%) compared with the other 3 diets (on av. 59.1%; P<0.001). The S diet also had the lowest digestibility (P<0.001) for K and P, but in this case the C group always showed the highest values (P<0.001), with T and ST rabbits exhibiting intermediate results. Spirulina and/or thyme dietary supplementation had no effect on feed intake (133 g/d), daily weight gain (38.3 g/d), morbidity (9.9 %) or mortality (1.8 %). Significant differences were only found for feed conversion ratio, which was lower for the C-T group (3.39) than for the C-C group (3.54; P<0.05). Based on these results, spirulina and thyme included separately or combined in growing rabbit diets did not exhibit substantial effects on growth performance or health status.

Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on carcass composition, meat physical traits, and vitamin B12 content on growing rabbits

“…Water and feed were available ad libitum and the temperature and photoperiod in the rabbitry were 15-18 °C and 16L:8D, respectively. Ingredients and chemical composition of the experimental diets are reported in this same issue by Gerencsér et al (2014).…”

“…The results presented in this article are part of a wider study that has involved productive performance, the health status and apparent digestibility of the diets (Gerencsér et al, 2014), microbial diversity in the caecum and caecal fermentation (Vàntus et al, 2012), the fatty acid profile of the meat and its oxidative status during retail display (Dal Bosco et al, 2013). To our knowledge, this is the first study that evaluates the synergic effect of spirulina and thyme on animal productive performance, health, and meat quality.…”

Dietary &lt;i&gt;Lippia citriodora&lt;/i&gt; extract in rabbit feeding: effects on quality of carcass and meat

“…Moreover, the experimental controlled rearing condition, which was characterized by lower stress levels than intensive rearing conditions, could have affected the final results. According to Gerencsér et al (2012), in a favourable environment where the rabbits have a high health status, no further increase in production can be achieved. (Castellini et al, 1998) and no statistical differences among groups are reported.…”

Spirulina as a functional ingredient in broiler chicken diets

“…Recently, the effects of spirulina supplementation on animal performance and quality of animal products have been examined in the diets of dairy cows (Simkus et al, 2007;Christaki et al, 2012), fattening lambs (EL-Sabagh et al, 2014), rabbits (Colla et al, 2008;Peiretti & Meineri, 2008;Gerencser et al, 2014), common carp (Abdulrahman & Hamad Ameed, 2014), pigs (Grinsteal et al, 2000), laying hens (Carrillo et al, 2008;Maries et al, 2012;Zahroojian et al, 2013) and broilers (Ross & Dominy, 1990;Toyomizu et al, 2001;Alvarenga et al, 2011;Bellof & Alarcon, 2013). Nevertheless, published data could not be found on the effects of dietary spirulina on chicken meat oxidative stability and fatty acid profile.…”