Effects of brown and green seaweeds on nutrient digestibility, growth performance, carcass characteristics and health performance in broiler chickens
It has widely reported that seaweed has bioactive molecules that have been examined for health-promoting effects on livestock. Whereas there is still a lack of research to describe the effects of seaweed on broiler apparent ileal digestibility of nutrients, production and health performances. Two...
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| Format: | Thesis |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/104553/1/FP%202022%2015%20IR.pdf |
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| Summary: | It has widely reported that seaweed has bioactive molecules that have been examined for
health-promoting effects on livestock. Whereas there is still a lack of research to describe
the effects of seaweed on broiler apparent ileal digestibility of nutrients, production and
health performances. Two experiments were conducted to study the effects of brown
seaweed and green seaweed on broiler chickens’ nutrient digestibility, growth
performance, carcass characteristics, small intestine histomorphology, blood plasma
profiles, antioxidant and immune statuses.
In the first experiment of this study, the nutritional properties of brown and green
seaweed were analysed. A digestibility trial was conducted to investigate the effect of
seaweeds on crude protein, crude fibre, ether extract, dry matter, organic matter, amino
acids and minerals apparent ileal digestibility. A total of 36 broiler chickens (Cobb 500)
were randomly distributed into two dietary treatments containing 90.30% of each
seaweed type. The data analysis for both experiments was conducted using the General
Linear Model of the Statistical Analysis System by one-way ANOVA. Duncan's Multiple
Range Test was used to compare the significant difference between the treatments at p <
0.05. The results showed that brown seaweed and green seaweed had 59.8 and 55.88%
crude protein, 1.28 and 0.30% ether extract, 5.78 and 5.19% crude fibre, 29.19 and
34.68% carbohydrates, and 9.7 and 9.14% ash contents, respectively. Brown seaweed
and green seaweed contained a high amount of micromineral K (2.96 and 2.20%) and
trace elements Fe (14.67 and 11.73 mg. 100 g−1). The gross energy value of brown
seaweed and green seaweed was 6171.53 and 6150.26 kcal/kg, respectively. The
digestibility results showed that the apparent ileal digestibility of brown seaweed and
green seaweed was 88.82 and 86.8% for ether extract, 82.03 and 80.6% for organic mater,
60.69 and 57.80% for crude protein, 48.56 and 44.02% for crude fibre, and 17.97 and
19.40% for ash contents, respectively. The apparent ileal digestibility of various amino
acids was 40.96 to 77.54%. The results of Ca, Na, K, Mg, Zn, Cu, Fe and Mn digestibility that among the selected minerals, Ca had the highest level (96.91, 97.61%)
apparent ileal digestibility. Furthermore, both seaweed types exhibited a remarkable
antioxidant activity.
In the second experiment, a feeding trial was conducted to determine the effects of brown
and green seaweed on growth performance, carcass characteristics and health
performance in broiler chickens. A total of 504 one-day-old male broiler chicks (Cobb
500) were randomly distributed into twelve dietary treatments, containing: Basal diet
(T1), basal diet + vitamin E (100 mg/kg feed) (T2), and basal diet + 0.25, 0.50, 0.75, 1
and 1.25% brown seaweed and green seaweed inclusions (T3-T12). The result
demonstrated that different brown seaweed and green seaweed inclusion levels increased
(p < 0.05) the growth performance of broiler chickens during the starter period. Different
brown and green seaweed levels increased (p < 0.05) the crude protein digestibility
during the starter period. The birds fed 0.25 and 0.50% brown seaweed, and 0.25, 0.75
and 1% green seaweed had increased (p < 0.05) breast meat crude protein content. In
week three, birds fed 0.50, 0.75, and 1.25% brown seaweed had significantly higher
jejunum villi height. Regarding the plasm lipid profile, the total cholesterol and highdensity
lipoprotein levels were higher (p < 0.05) for birds fed 0.75 and 1% brown
seaweed compared to the negative and positive control groups. Different levels of green
seaweed (0.75, 1 and 1.25%) significantly improved plasma immunoglobulin A and
immunoglobulin G concentrations. Birds fed 0.50% brown seaweed, and 0.25% and
0.50% of green seaweed increased (p < 0.05) the caecal Lactobacillus population.
Meanwhile, the 0.75% inclusion level of brown seaweed and green seaweed decreased
(p < 0.05) the Escherichia coli population compared to the negative control group. Brown
and green seaweed also increased propionic acid and total volatile fatty acids in the caecal
digesta. Various brown and green seaweed inclusion levels significantly upregulated the
interleukin-6, interleukin-10 and interferon gamma gene mRNA expression. The result
showed that the mRNA expression of the growth hormone receptor gene was higher (p
< 0.05) for birds fed 0.50% and 0.75% of green seaweed. Furthermore, birds feed 0.50%
brown seaweed and 0.25%, 0.50% and 0.75% of green seaweed significantly upregulated
the hepatic insulin-like growth factor-1 mRNA expression. The hepatic superoxide
dismutase-1 mRNA expression was higher for birds fed 0.50% and 0.75% of brown
seaweed.
In conclusion, the crude protein content was the major component of dried brown and
green seaweed. Regarding the digestibility of 90.30% seaweed-based diets, the results
showed that broiler chickens utilised brown and green seaweed with higher apparent ileal
digestibility of organic matter, ether extract and minerals, moderate crude protein and
amino acids, and low apparent ileal digestibility of crude fibre and ash contents. The
results suggested that adding green and brown seaweed up to 1.25% in broiler chicken
diet can improve bird growth performance and nutrient digestibility during the starter
period. Brown and green seaweed also improved bird’s meat crude protein content.
Different brown seaweed and green seaweed levels showed immunostimulating effects
due to enhancing immunoglobulins concentrations, regulating the balance of intestinal
microbiota, and increasing inflammatory mediators without adverse effects on meat
quality, carcass characteristics, and plasma lipid profile. Discoveries from the current
research are helpful for further studies investigating the mechanisms and components
underlying the growth and digestibility enhancing effects during the starter period of
birds. |
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