Production of Spirulina platensis Using Dry Chicken Manure and Use as A Natural Pigment Source in Laying Hens

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4th_{International Anatolian Agriculture, Food, Environment and Biology Congress-2019}

110

Production of Spirulina platensis Using Dry Chicken Manure and Use as A Natural

Pigment Source in Laying Hens

Meltem Tufan1_{, Murat Durmuş}1_{, Kadriye Kurşun}1_{, Harun Cinli}1_{, Hasan Rüştü Kutlu}1

1_{Çukurova Üniversitesi, Ziraat Fakültesi, Zootekni Bölümü, Sarıçam/ADANA 011330, Türkiye}

meltemkalkantufan@gmail.com

Abstract

Spirulina (blue-green alga) is one of the high quality natural feed additives that can be used in animal and poultry nutrition. Spirulina is generally regarded as a rich source of protein, vitamins, essential amino acids, minerals, essential fatty acids like y-linolenic acid (GLA) and antioxidant pigments like carotenoids. The pigment composition of Spirulina is typical of cyanobacteria. The only chlorophyll present is chlorophyll a, its content varying from 0.8 to 1.5 per cent of dry weight. The xanthophyll content of freeze-dried Spirulina is considerable, reaching 6.9 g/kg. The other major carotenoids are myxoxanthophyll (37 per cent), a monocyclic carotenoid attached to rhamnose, ß-carotene (28 per cent) and zeaxanthin. As a result Spirulina has been produced commercially for about forty years and sold primarily as a food coloring.

Egg yellow color is the most important factor affecting egg quality. Spirulina is an excellent source of nutrition and provides a superior natural source of carotenoids that are extremely effective in coloring egg yolks. The present study was consist of two stages. In the first stage of the experiment, Spirulina was grown dried layer poultry manure and the second stage added to the laying hens rations as natural pigment additive. Thirty eight weeks old layers were divided into 4 groups comprising 18 birds in each. The hens were fed standard layer diets containing %0, %0.5, %1 and %2 Spirulina powder for 8 weeks period. The results showed that significant increase in egg yolk colour was observed in the treatments. Spirulina inclusion have significant effect on egg yolk score L and a (p<.0001).