Use of Spirulina Platensis in Japanese quail diets in fattening period and responses of performance, meat quality and immunity

Résumé 0

This study was carried out to determine the effects of different levels of Spirulina Platensis(SP)in Japanese quails (Coturnix coturnix japonica) diet on performance, meat color, meat quality, and immune response. A total of 250 1-d old Japanese quails were randomly distributed to five dietary groups with five replicates.. The powder form of SP was used and experimental diets formulated according to inclusion levels as; The negative control group (NC)(Basal diet- 0% SP-no vaccine)),the control group (C) (Basal diet, 0%SP -vaccinated) the SP1 group (basal diet-2.5%SP,vaccinated), the SP2 group (basal diet- 5% SP, vaccinated) and the SP3 group (basal diet- 7.5% SP, vaccinated). During five weeks  experiment, growth performance parameters were determined and at the end of the trial a total of 75 quails (15 quails from each group) were slaughtered and antibody titers (ABT) against the Newcastle (ND) vaccine, meat color values, meat quality parameters were detected and some visceral organs were weighted. Results showed that the inclusion of SP to quail diets at the level of 2.5% increased  the final live weight (FLW) and total body weight gain (TBWG) significantly (P