Omri Besma, Amraoui Marwen, Tarek Arbi, Lucarini Massimo, Durazzo Alessandra, Cicero Nicola, Santini Antonello, Kamoun Mounir
Laboratory of improvement and integrated development of animal productivity and food resources, Department of animal production, Higher School of Agriculture of Mateur, University of Carthage, Carthage Avenue de la République, P.O. Box 77, Amilcar, Tunis 1054, Tunisia.
CREA- Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
Foods. 2019 Sep 2;8(9):386. doi: 10.3390/foods8090386.
The present study evaluated the effects of dietary supplementation of spirulina on laying hens' performances: Eggs' physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina ( < 0.05) and by weeks on diet ( < 0.05). This supplement did not affect ( > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced ( < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet ( < 0.0001). However, spirulina did not affect ( > 0.05) egg yolks' total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks' fatty acids profile.
鸡蛋的物理、化学和感官品质。总共45只44周龄的罗曼白母鸡被随机分为3组，每组15只。母鸡连续6周每天饲喂120克基础日粮，基础日粮中螺旋藻的添加量分别为0%（对照组）、1.5%和2.5%。螺旋藻日粮添加量（P<0.05）和饲喂周数（P<0.05）对蛋白高度以及哈氏单位均有显著影响。这种添加物对蛋黄重量或高度没有影响（P>0.05）。然而，螺旋藻使蛋黄红色度（a*）从1.33（C组）增加到12.67（D1组）和16.19（D2组），并使黄度（b*）参数降低（P<0.05），从62.1（C组）降至58.17（D1组）和55.87（D2组）。与饲喂对照日粮的母鸡所产蛋黄相比，饲喂螺旋藻的母鸡所产蛋黄颜色更深、更红且更浅黄（P<0.0001）。然而，螺旋藻对蛋黄总胆固醇浓度没有影响（P>0.05）。总之，发现添加螺旋藻可显著改善蛋黄颜色。需要进一步研究来评估螺旋藻对蛋黄脂肪酸谱的影响。
