| Autor: |
O'Lear Reid, Taylor K., Gardner, Katherine E., Paglia, Kayla L., Ulans, Alexandra C. M., Spierling, Ruth E., Edwards, Mark S., Lundquist, Tryg J., McFarlane, Zach D., Pokharel, Siroj, Bennett, Darin C. |
| Zdroj: |
Animals (2076-2615); Nov2024, Vol. 14 Issue 22, p3343, 13p |
| Abstrakt: |
Simple Summary: A growing world population has increased the demand for animal protein, and the poultry industry is a major contributor to meeting this demand. Increasing feed costs and unreliable availability have prompted the poultry industry to identify and evaluate alternative feed ingredients. In this study, we evaluate the energy and amino acid availability of spirulina (Arthrospira platensis), a filamentous blue-green microalgae. The results show that spirulina is a high-quality feed ingredient for possible inclusion in poultry diets. Our study objective was to determine the apparent metabolizable energy (AME) and apparent ileal amino acid digestibility (AIAAD) of spirulina fed to broiler chickens and laying hens using the difference method. In both experiments, birds were either fed corn-soybean meal basal diets, containing no spirulina and formulated to provide the nutrient requirements of either broilers or layers, or fed test diets consisting of 25% spirulina and 75% of the appropriate basal diet. Titanium dioxide was added to all diets as an indigestible marker. The diets were fed to 10 replicate cages/treatment of broilers and 15 replicate cages/treatment of laying hens. The AME of spirulina for broilers was significantly lower (p < 0.05) (2368 ± 104 kcal/kg, as fed) than for laying hens (3144 ± 173 kcal/kg, as fed), suggesting bird type and age may influence energy utilization. The AIAAD of spirulina fed to broiler chickens did not differ from that of laying hens (p > 0.05), except for valine, alanine, and glycine, which were all significantly higher in laying hens (p < 0.05). Overall, the AIAAD for nonessential amino acids averaged 81.1%, with no significant difference between essential and nonessential amino acids. Differences in spirulina nutrient content cited in the literature support further research to determine the optimal inclusion of this alternative ingredient in broiler and layer diets. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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