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International Journal of Zoology and Applied Biosciences Research Article
Nutritional evaluation of Spirulina plantensis enriched poultry feeds on broiler meat quality
Arunkumar Palanisamy,Haritha Satheesh and Sivasanthiya Balan
Year : 2022 | Pages: 49-56
Received on: 2022-10-17
Revised on: 2022-11-23
Accepted on: 2022-12-27
Published on: 12/27/2022
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Arunkumar Palanisamy,Haritha Satheesh and Sivasanthiya Balan( 2022).
Nutritional evaluation of Spirulina plantensis enriched poultry feeds on broiler meat quality
. International Journal of Zoology and Applied Biosciences, ( ), 49-56.
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Abstract
In the present study, an attempt has been made in broilers on a large scale manner with a count of sixteen thousand and three hundred eighty nine, day-old commercial broiler chicks were randomly distributed into five dietary treatments (T1 to T5). The average body weight, feed intake and feed conversion ratio were recorded biweekly during experimental period of 42days respectively. Mean live weight of six weeks of the experiment and live weight at the end of experiment were found to be the Cumulative feed conversion ratio (CFCR) during entire experimental period was significantly (P<0.05) better in T3 group. In conformity to the present reports, comparatively better mean weekly weight gain and feed efficiency were also observed in spirulina supplemented groups (T2, T3, T4, and T5) with increased feed consumption as compared to control (T1) group of broilers. It can be concluded that the spirulina in broiler diet as an herbal feed additive is beneficial in improving the live weight and weight gain. The Spirulina platensis offers a good alternative to improve poultry production.
Keywords
Broiler, Feed profile, Consumption, Spirulina platensis.
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© The Author(s) 2025. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
