Mojtaba ZAGHARI, Hosna HAJATI*
Department of Animal Science, College of Agriculture and Natural Resource, University of Tehran, Karaj 31587–11167, IRAN
Corresponding author: H.firstname.lastname@example.org
Abstract. Traditionally microorganism sources and their derivations help to improve the performance and productive system and immunity in birds. Thus, two trials had been conducted to evaluate the effects of Spirulina Platensis (SP) on growth, carcass characteristics, egg traits, immunity response of Japanese quails. In trial 1, a total number of 275 one–day–old Japanese quails were randomly assigned into 5 groups with 5 replicates (pen) with 11 birds/per replicate. Experimental diets contained 5 levels of SP (0, 2.5, 5, 10, 20 g / kg diet). In trial 2, a total number of 240 Japanese laying quails were randomly assigned into 4 groups with 6 replicates (pen) with 10 female quails/per replicate. Experimental diets included of basal diet (no additive) and diets supplemented with three levels of SP (1, 3 or 5 g/kg diet). Quails were evaluated for antibody titre against sheep red blood cell (SRBC) on 35 days. The results showed that using 5 g SP/kg diet had higher body weight gain and European production efficiency factor during 1–35 d of age (P<0.05). Using different levels of SP decreased shell thickness, albumen height, haugh unit and yolk height in laying quails (P<0.05). But suing SP linearly increased (p<0.05) egg yolk color when compared with control groups. Dietary inclusion of SP at levels of 3 and 5 g/kg diet decreased plasma cholesterol concentration per/g yolk (P<0.05). Different levels of SP caused higher total antibody titer against SRBC (P<0.05). Laying quails fed with 3 or 5 g SP/kg showed higher cutaneous basophil hypersensitivity after 12 or 24 h of phytohemagglutinin injection (P<0.05). In conclusion, SP at levels of high levels can be advised for improving the growth performance and immune responses of Japanese quails.
Keyword: Egg traits; Growth; Immunity; Quails; Spirulina Platensis.