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Application of microalgae biomass in poultry nutrition

Published online by Cambridge University Press:  02 December 2015

S. ŚWIĄTKIEWICZ ,
A. ARCZEWSKA-WŁOSEK  and
D. JÓZEFIAK
S. ŚWIĄTKIEWICZ*
Affiliation:
National Research Institute of Animal Production, Department of Animal Nutrition
A. ARCZEWSKA-WŁOSEK
Affiliation:
National Research Institute of Animal Production, Department of Animal Nutrition
D. JÓZEFIAK
Affiliation:
Poznań University of Life Sciences, Department of Animal Nutrition and Feed Management ul. Wołyńska 33, 60-637 Poznań, Poland
*
Corresponding author: [email protected]
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Abstract

The aim of this review is to discuss the use of microalgae as a feed ingredient in poultry nutrition. Microalgae are unicellular, photosynthetic aquatic plants. They are introduced to poultry diets mainly as a rich source of n-3 long chain polyunsaturated fatty acids, including docohexaenoic and eicosapentaenoic acid, but they can also serve as a protein, microelement, vitamin and antioxidants source, as well as a pigmentation agent for skin and egg yolks. The majority of experiments have shown that microalgae, mainly Spirulina and Chlorella sourced as a defatted biomass from biofuel production, can be successfully used as a feed ingredient in poultry nutrition. They can have beneficial effects on meat and egg quality, i.e. via an increased concentration of n-3 polyunsaturated fatty acids and carotenoids, and in regards to performance indices and immune function. Positive results were obtained when fresh microalgae biomass was used to replace antibiotic growth promoters in poultry diets. In conclusion, because of their chemical composition, microalgae can be efficiently used in poultry nutrition to enhance the pigmentation and nutritional value of meat and eggs, as well as partial replacement of conventional dietary protein sources.

Keywords

microalgaepoultryegg and meat qualityPUFAcarotenoids
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 4 , December 2015 , pp. 663 - 672
Copyright
Copyright © World's Poultry Science Association 2015 

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