The Impact of Adding Spirulina Algae to Drinking Water on the Productivity, Egg Quality, Yolk Lipid Oxidation, and Blood Biochemistry of Laying Hens
The Impact of Adding Spirulina Algae to Drinking Water on the Productivity, Egg Quality, Yolk Lipid Oxidation, and Blood Biochemistry of Laying Hens
Nguyen Van Vui1*, Duong Hoang Oanh2, Nguyen Thi Kim Quyen1, Nguyen Thuy Linh1, Kim Nang1, Nhan Hoai Phong1
ABSTRACT
The quality of chicken eggs is affected by the nutritional composition of the feed and water provided to the laying hens. This research aimed to assess the impact of supplementing laying hens’ drinking water with Spirulina algae on their productive performance, egg quality, yolk lipid peroxidation, and blood biochemical parameters. The experiment followed a completely randomized design, featuring five treatments with varying concentrations of Spirulina, monitored over a 10-week period. Reproductive performance was assessed daily, while egg quality was evaluated on a weekly basis. The antioxidant capacity of the egg yolk was measured at the start, midpoint, and end of the experiment using the TBARS assay. Blood biochemical parameters were analysed at the end of the experiment using an automated Cobas biochemical system. The results indicated that supplementing Spirulina in the drinking water of laying hens did not affect reproductive performance indicators. Nevertheless, there was a statistically significant difference in egg yolk color core between the Spirulina supplemented groups and the control group. Additionally, differences were observed between treatments in serum HDL and LDL levels. HDL levels increased and LDL levels decreased in the Spirulina supplemented groups as the concentration increased. Notably, the antioxidant capacity of the egg yolk increased with higher Spirulina concentrations (P<0.05). It was concluded that the addition of Spirulina to the drinking water of laying hens enhanced egg yolk color, increased the yolk’s antioxidant capacity, and improved serum lipoprotein levels, creating potential benefits for poultry farming and human nutrition.
Keywords | Spirulina algae, Performance, Egg quality, Lipid peroxidation, Serum parameters, Laying hens
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