Effects of spirulina algae supplementation in rations for broiler and laying quail on skin and egg yolk pigmentation

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Author Sayun Hannarong
Thesis Title Effects of spirulina algae supplementation in rations for broiler and laying quail on skin and egg yolk pigmentation.
Field of Study Animal science
Thesis Advisors Associate Professor Dr.Sarote Khajarern
Dr.Suwit Terapuntuwat
Associate Professor Dr.Weerasak Wongsrikeao
Year 1995

Abstract

The purpose of this research was to determine the effects of supplementation of various levels of the blue green algae (Spirulina platensis) in rations on skin pigmentation of broiler and egg yolk pigmentation of japanese quail.
In Experiment 1, 200 one-day-old broiler chicks, were fed an isonitrogenous, isocaloric and xanthophy11-free diet. At 2 weeks of age, the broilers were randomly assigned into five treatment groups. Each group was fed one of the five experimental diets containing dry spirulina at either one of 0.0, 0.5, 1.0, 1.5 or 2.0% by wight of the final mix for 2 weeks. Body wieght gain, feed consumption, feed/gain and mortality rate of broilers from 2 to 6 weeks of age were not significantly different among treatments (P>.05). Shank and beak pigment of the broilers were linearly increased (p<.01) as the levels of spirulina increased from 0.0 to 2.0% of the diets. The Roche color scores were 1.26, 2.96, 3.40, 4.47 and 6.07 for shank and 1.04, 2.27, 2.75, 3.78 and 5.26 for beak of broiler in the 0.0, 0.5, 1.0, 1.5 and 2.0% diets of Spirulina, respectively.
In Experiment 2, 225 7-weeks-old Japanese quails were used in the study on the effects of spirulina suplementation at 0.0, 0.5, 1.0, 1.5 or 2.0% of diets on egg production, egg-shell thickness, egg weight, feed consumption/dozen egg, shank color, yolk and beak color and mortality rate. The trial was terminated when the birds were 11 weeks old (4-week feeding trial). There were no significant differences (P>.05) in egg production, egg-shell thickness, egg weight, feed comsumption/dozen egg, shank color or mortality rate. The intensity of egg yolk color of the quails fed the spirulina-suplemented diets was linearly increased (p<.01) with the increasing levels of spirulina. The Roche color scores were 2.46, 4.65, 5.78, 7.48 and 10.00 for eggs from the quils in the 0.0, 0.5, 1.0, 1.5 and 2.0% diets of Spirulina respectively. The intensity of the yolk color was increased to maximum and remained constant after days 6th-7th of feeding the spirulina-suplemented diets. Once the quails were re-fed the unsupplemented diets, the yolk color faded to the original level within 9-11 days of the re-feeding.