Effect of extracted phycocyanin by-products as a synbiotic supplement on the production performance and intestinal morphology of broilers

Abstract

Background and Aim: The extracted phycocyanin by-products retain nutritional value, including proteins, polysaccharides, and bioactive compounds, which have the potential as feed supplements in broiler production. This study aimed to evaluate the effect of by-products acquired during phycocyanin extraction, which is used as a novel synbiotic supplement, on the production performance and intestinal health of broilers in a tropical climate. Materials and Methods: A total of 240 one-day-old male Ross 308 broilers were randomly distributed among five dietary treatment groups; they received a diet supplemented with a synbiotic product (probiotic [Lactobacillus johnsonii] at least 1.0 × 108 colony-forming unit/mg with prebiotic [by-product of phycocyanin extraction]) at 0.000%, 0.025%, 0.050%, 0.075%, and 0.100%. We investigated the effects of dietary synbiotic supplements on the growth performance, meat quality, intestinal morphology, and cecal bacterial population of broiler chickens aged 35 days. Results: Synbiotics used as a dietary supplement did not affect the growth performance of broilers during any experimental period (p > 0.05); however, it significantly increased the redness of meat and decreased the levels of thiobarbituric acid-reactive substances on days 3 and 7 of storage (p < 0.05). Moreover, synbiotics significantly improved the height and surface area of villi in the duodenum and jejunum (p < 0.05). Conclusion: The study demonstrated that dietary supplementation with 0.1% synbiotics, incorporating a by-product of phycocyanin extraction, did not significantly influence the growth performance of broiler chickens. However, it positively affected meat quality by increasing redness and reducing lipid oxidation during storage. Additionally, synbiotic supplementation significantly enhanced intestinal health by improving the villi height and surface area in the duodenum and jejunum, highlighting its potential benefits for broiler intestinal morphology and meat quality in tropical climates. Further research is recommended to explore the mechanisms underlying these effects and their implications for long-term poultry health and productivity.

Keywords

• broiler
• by-products
• production
• spirulina platensis
• symbiotic