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Spirulina


Arthrospira platensis

Spirulina

Benefits

  • Anti-inflammatory
  • Neuroprotective
  • Heptoprotective
  • Antifungal
  • Antioxidant
Spirulina ( Arthrospira platensis ) is a nutrient-dense cyanobacterium which is composed of protein, carbohydrates, vitamins, minerals, essential fatty acids, antioxidants and pigments including chlorophyll A and Phycocyanin. There have been numerous studies conducted which showcase the benefits of the use of spirulina as a supplement for chickens, and humans. Spirulina is known to have various promising effects on the prevention of cancer, oxidative stress, obesity, diabetes, cardiovascular diseases and anemia.

Caution: Spirulina may have some adverse effects due to the toxins (microcystins, ?-methylamino-L-alanine (BMAA)) produced by Spirulina which might contribute to acute poisoning, cancer, liver damage as well as gastrointestinal disturbances. There have been documented cases of toxicity when given to horses as a supplement.

Poultry Specific Studies

TypePlant PartDosageSpecific useResultsRef
Chickens5-20 g/kg of dietantioxidantAlleviated adverse impacts due to high ambient temperature at biochemical level including impaired enzymatic antioxidant system, elevated stress hormone and lipid profile.S Mirzaie et al., 2017
Chickenspowder1% of dietDietary Spirulina supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase and glutathione peroxidase. Apparent total tract digestibility of dry matter and nitrogen showed a linear increase in Spirulina supplementation. Cecal Lactobacillus count linearly increased and excreta ammonia gas emission linearly decreased, as dietary Spirulina supplementation increased. J Park et al., 2018
Chickens5-10 g/kg of dietGI healthImproved the growth performance, serum biochemical parameters and intestinal microbial population in broiler chickens.E Alwaleed et al., 2021
Chickens15-20 g/L in drinking waterimmunityincreased tolerance in broilers exposed to chronic heat stress conditions. Spirulina at 20 g/L enhanced vaccinal immunity to NDV, minimized hepato-cellular damage and reduced mortality in broilers compared to control counterparts. Spirulina at 15 g/L resulted in lowered tendency of oxidative burst of erythrocytes, lipid indices.G Kolluri et al., 2022
Chickens0.25 - 1 g/kg of dietantioxidant, anti-inflammatoryincreased the thyroxin hormones without affecting serum glucose and leptin levels. Serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) values decreased in broilers fed SPC0.250 and SPC1 diets. Triglycerides (TG) decreased in SPC0.25-, SPC0.75-, and SPC1-treated groups. Though antioxidant enzyme activities (total antioxidant capacity, catalase, and superoxide dismutase) increased linearly and quadratically, malondialdehyde (MDA) decreased linearly by increasing the SPC level. There was no effect on serum proinflammatory cytokines IL1 levels. Immunolabelling index of caspase-3 and tumor necrosis factor- (TNF-) were downregulated by SPC supplementation. The intestinal histomorphology is represented by increased villus height, the villus height to crypt depth ratio, and numbers of goblet cells in different sections of the small intestine.A Omar et al., 2022

References

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