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Dr. Ahmed Elsayed Mohamed Shehab :: Publications:

Title:
Effect of Dietary Microalgae on Growth Performance, Profiles of Amino and Fatty Acids, Antioxidant Status, and Meat Quality of Broiler Chickens
Authors: Sabry El-Bahr , Saad Shousha, Ahmed Shehab, Wassem Khattab,Omar Ahmed-Farid, Islam Sabike, Osama El-Garhy, Ibrahim Albokhadaim and Khaled Albosadah
Year: 2020
Keywords: Chlorella vulgaris; Spirulina platensis; Amphora co eaformis; meat quality; biomarkers
Journal: Animals
Volume: 10
Issue: 5
Pages: Not Available
Publisher: MDPI
Local/International: International
Paper Link:
Full paper Ahmed Elsayed Mohamed Shehab_animals-10-00761-v2.pdf
Supplementary materials Not Available
Abstract:

The study used 96 broiler chickens to evaluate the impact of three species of microalgae on performance, profiles of fatty and amino acids, antioxidants, and meat quality of breast muscles. Birds were divided into four groups (24 birds/each) with 4 replicates (6 birds each). Birds in the first group were fed basal diet and served as a control (C). Birds of 2–4 groups were fed basal diet mixed with same dose (1 g/kg diet) of Chlorella vulgaris (CV), Spirulina platensis (SP), and Amphora coffeaformis (AC). At the age of 36 days, performance parameters were reported, and breast muscle samples were collected and stored frozen at −80 °C. AC shared CV in the superiority of increasing final body weight and body weight gain compared to SP and control. AC shared SP in the superiority of increasing the level of essential fatty and amino acids and decreasing the microbial growth in breast muscle compared to CV and control. All studied microalgae reduced malondialdehyde (MDA) and protein carbonyl (PC) levels, cooking loss, and aerobic plate count (APC) and increased the superoxide dismutase (SOD) activities in breast muscle compared to control. The current study indicated that studied microalgae, notably AC, can be used to enhance performance and meat quality in broilers chickens.

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