Addition of Spirulina platensis to Laying Hens’ Diet: Impact on the Egg Quality and Oxidative Stress Biomarkers

The present study examined the supplementation of Spirulina platensis (SP) in various ratios in the basal diet of laying hens targeting the determination of the optimum amount that is required for the improvement of egg quality parameters and oxidative stress. A total of 300 24-week-old Lohmann Brown laying hens were selected and kept at a commercial farm (Vasileios Kompoulis Ltd. farm, Megara, Attiki, Greece). The employed farm was supplied with 25 similar cages. The control group was fed the basal diet, whereas the experimental feedstuff was fortified with SP by 0.1, 0.2, 2 and 5% w/w. At the end of the trial the addition by 5% w/w improved the egg weight, the yolk color, carotenoids, protein content and enhanced the eggshell strength. Additionally, the specific treatment improved the oxidative stress of the employed laying hens by recording the lowest values in TBARS and CARBs content. On the contrary the fortification with 5% w/w enhanced TAC, GSH and CAT activity. Overall, SP addition forms an intriguing approach for the improvement of the performance, physiology, and health of laying hens, with a parallel contribution to the development of more sustainable and viable feed ingredients for poultry production systems.