Open AccessSpirulina (Arthrospira): Kanatlı Kümes Hayvanlarında Yem Katkı Maddesi Olarak Kullanılma Potansiyeli
Author(s) -
Meltem Tufan,
Hasan Rüştü Kutlu
Publication year - 2021
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v9i7.1264-1269.4090
Subject(s) - spirulina (dietary supplement) , food science , biology , arthrospira , functional food , feed additive , yolk , nutrient , broiler , microbiology and biotechnology , botany , cyanobacteria , bacteria , ecology , raw material , genetics
Spirulina platensis, which cyanobacteria, is a crucial functional food additive. Spirulina platensis which is a photosynthetic microalgae, contains high crude protein content (62-70%) as well as precious metabolites. These proteins are mainly composed of essential amino acids. In line with the manufacture's demands, poultry producers use to natural, functional additives rather than synthetic additives. Studies on poultry have shown that Spirulina is a natural and functional nutrient. It was determined that Spirulina supports growth and development, increases fertility, improves carcase colour and egg yolk colour score, provides resistance to animal against diseases, and improves product quality. In this study were presented, the nutritional values of the microalgae species Spirulina were explained and the usability of the past and current sources and poultry rations. The basis for application as a poultry (broiler and laying hens) feed supplement is discussed.