Effect of dietary Spirulina platensis Phycocyanin and Fucoidan supplementation on egg properties, blood parameters, and Bacteriological count of laying Japanese quails

Abstract

Abstract This study was conducted to evaluate the effects of dietary Spirulina platensis Phycocyanin and fucoidan supplementation on laying performance, egg quality, relative organ weight, and blood profile of laying Japanese quails. Birds (n = 450; 7-week-old) were divided into 5 experimental groups (90 chicks each, 3 replicates/group, 30 chicks/replicate), and fed with 5 experimental diets. The groups contained basal control diet, the control diet supplemented with 0.02 % phycocyanin (Phy 0.02%), 0.04 % phycocyanin (Phy 0.04%), 0.02 % fucoidan (Fuco 0.02%), or 0.04 % fucoidan (Fuco 0.04%). Results showed that all treatment groups significantly increased egg production at the end of the experiment compared to the control (P < 0.05). fucoidan significantly decreased Cholesterol, triglyceride, and yolk Chol in all concentrations compared to the control group (P < 0.05). Groups that received phycocyanin increased the level of Albumin and decreased malondialdehyde and triglyceride in comparison with the control group (P < 0.05). On day 15 post storage, the groups that received Fuco and Phy had fewer TVN and TBA values in comparison to the control group (P < 0.05). Supplementation with fucoidan and Phy 0.04% decreased the total and coliform count of bacteria from day 0 until day 15 post-storage (P < 0.05). In conclusion, this study demonstrated that addition of dietary fucoidan and phycocyanin positively affects egg production, levels of total protein, albumin, HDL, and the quality aspects and bacteriological counts of quail’s egg and by increasing the storage time, the safety of the product will be increased.