Effects of algae Chlorella vulgaris on hematology, Antioxidant activity and chemical composition of broiler chicken

Abstract

Introduction: Despite the nutritional value of Chlorella vulgaris green microalgae, its use as
a supplement in the food of farmed animals, including broilers, is limited due to the high cost
of production, separation from water by centrifugation, drying and addition to food. The
purpose of this research is the consumption of algae through drinking water and its effect on
the chemical composition of broiler chickens, which can greatly reduce the costs of using this
supplement.
Materials & Methods: 90 one-week-old broiler chickens with an average weight of 195 ± 0.3
grams, three random treatment classes each with three replicates of 10 including: chickens
whose drinking water contained 6 grams of defrost algae per liter (treatment one = Ch1),
chickens whose drinking water contained 6 grams per liter of fresh algae were used (treatment
two = Ch2) and control (or treatment three = Ch3), which are chickens that did not use algae
in their drinking water, were divided and fed iso-nitrogen and iso-caloric diets for 50 days in a
completely randomize design. After slaughtering the chickens, hematological studies,
oxidative status and meat quality, including amino and fatty acids and minerals, were
conducted according to standard methods.
Results: The results showed that Chlorella vulgaris microalgae supplement increased
hemoglobin, improved meat quality in Ch1 and then Ch2 compared to the control. Chlorella
vulgaris increased the WBC count and blood hemoglobin, but decreased the concentration of
serum malondialdehyde. The content of amino acids and fatty acids in the carcasses of Ch1
and Ch2 chickens were different compared to the control.
Conclusion: Through drinking water, this alga could lead to antioxidant activity against free
radicals in chickens under harmful stress and this issue was measured through immune
stimulation syndrome.