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American Journal of Food Technology
Year: 2017  |  Volume: 12  |  Issue: 1  |  Page No.: 51 - 59

Effect of Substitution Soybean by Blue Green Alga Spirulina platensis on Performance and Meat Quality of Growing Rabbits

Adel E. Mahmoud, Mohamed M. Naguib, Aziz M. Higazy, Yousef Y. Sultan and Diaa A. Marrez    

Abstract: Background: Spirulina platensis plays an important role as a source of protein for animal feed, due to its high protein content, fast growth and simplified production. Little studies examined the effect of soybean substitution by Spirulina in rabbit feed on performance and meat quality. Methodology: In addition to control rabbit’s diet, soybean was replaced by Spirulina in diets with percentage of 20, 40 and 60%. A total of 36 weaned New Zealand white rabbits (NZW) were divided into 4 experimental groups, 9 replicates each. With exception of digestion trials (3 replicates each group), feed intake and body weight gain, chemical composition, blood parameters and immunoglobulin titer were statistically calculated based on 9 replicates each group. Results: There were no significant differences between various treatments and control in live body and empty carcass weights. Whearas, significant increase in meat quality between the treament of 60% replacement and other treatments were observed, especially in meat contents of polyunsaturated fatty acid, essential and non essential amino acids. Also, no significant differences were found among the different treatments and control in kidney function (Albumin, urea and creatnine), liver function (ALT, AST) and immune response (IgG, IgM). Generally, all parameters were within normal range of rabbits. Conclusion: The substitution 60% was recommended to apply within an industerial scale as the best diet for rabbit.

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