Open AccessThe effect of Spirulina inclusion in broiler feed on meat quality: recent trends in sustainable production
Author(s) -
Marija Bošković Cabrol,
Milica Glišić,
André M. Almeida,
Misita Mirjana Ž.,
Anabela Raymundo,
M.M. Lordelo
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/854/1/012011
Subject(s) - spirulina (dietary supplement) , broiler , food science , biology , feed conversion ratio , microbiology and biotechnology , body weight , ecology , raw material , endocrinology
This review covers the current situation of the use of Spirulina in poultry diets and discusses its benefits and challenges with particular emphasis on the effect of Spirulina supplementation on production performances and meat quality. Feed enriched with Spirulina influences broilers’ health by improving their immune response and gut function and increasing PUFA and pigment content in the meat. However, despite numerous studies, the effect of Spirulina on broiler performance remains unclear.