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Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet contai...

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Autores principales: Omri, Besma, Amraoui, Marwen, Tarek, Arbi, Lucarini, Massimo, Durazzo, Alessandra, Cicero, Nicola, Santini, Antonello, Kamoun, Mounir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770585/
https://www.ncbi.nlm.nih.gov/pubmed/31480786
http://dx.doi.org/10.3390/foods8090386
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author Omri, Besma
Amraoui, Marwen
Tarek, Arbi
Lucarini, Massimo
Durazzo, Alessandra
Cicero, Nicola
Santini, Antonello
Kamoun, Mounir
author_facet Omri, Besma
Amraoui, Marwen
Tarek, Arbi
Lucarini, Massimo
Durazzo, Alessandra
Cicero, Nicola
Santini, Antonello
Kamoun, Mounir
author_sort Omri, Besma
collection PubMed
description The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.
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spelling pubmed-67705852019-10-30 Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities Omri, Besma Amraoui, Marwen Tarek, Arbi Lucarini, Massimo Durazzo, Alessandra Cicero, Nicola Santini, Antonello Kamoun, Mounir Foods Article The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile. MDPI 2019-09-02 /pmc/articles/PMC6770585/ /pubmed/31480786 http://dx.doi.org/10.3390/foods8090386 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Omri, Besma
Amraoui, Marwen
Tarek, Arbi
Lucarini, Massimo
Durazzo, Alessandra
Cicero, Nicola
Santini, Antonello
Kamoun, Mounir
Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities
title Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities
title_full Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities
title_fullStr Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities
title_full_unstemmed Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities
title_short Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities
title_sort arthrospira platensis (spirulina) supplementation on laying hens’ performance: eggs physical, chemical, and sensorial qualities
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770585/
https://www.ncbi.nlm.nih.gov/pubmed/31480786
http://dx.doi.org/10.3390/foods8090386
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