Dietary macroalgae Chaetomorpha linum supplementation improves morphology of small intestine and pectoral muscle, growth performance, and meat quality of broilers

Research (Published online: 23-02-2024)

27. Dietary macroalgae Chaetomorpha linum supplementation improves morphology of small intestine and pectoral muscle, growth performance, and meat quality of broilers

H. T. Saragih, I. N. Fauziah, D. A. Saputri, and A. R. Chasani

Veterinary World, 17(2): 470-479

H. T. Saragih: Laboratory of Animal Development Structure, Faculty of Biology, Universitas Gadjah Mada, Sleman, Yogyakarta 55281, Indonesia.

I. N. Fauziah: Graduate Program of Biology, Department of Tropical Biology, Universitas Gadjah Mada, Sleman, Yogyakarta 55281, Indonesia.

D. A. Saputri: Graduate Program of Biology, Department of Tropical Biology, Universitas Gadjah Mada, Sleman, Yogyakarta 55281, Indonesia.

A. R. Chasani: Laboratory of Plant Systematics, Faculty of Biology, Universitas Gadjah Mada, Sleman, Yogyakarta 55281, Indonesia.

doi: 10.14202/vetworld.2024.470-479

Article history: Received: 03-11-2023, Accepted: 29-01-2024, Published online: 23-02-2024

Corresponding author: H. T. Saragih

E-mail: saragihendry@ugm.ac.id

Citation: Saragih HT, Fauziah IN, Saputri DA, and Chasani AR (2024) Dietary macroalgae Chaetomorpha linum supplementation improves morphology of small intestine and pectoral muscle, growth performance, and meat quality of broilers, Veterinary World, 17(2): 470–479.

Abstract

Background and Aim: Over the last decades, the poultry industry has experienced steady growth. Although the industry is gradually expanding in Indonesia, poultry feed production has always been expensive. There is a need to study alternative ingredients to obtain affordable feed from natural resources. Chaetomorpha linum (CL) is an abundant macroalgae available throughout the year in Indonesia. This study aimed to determine the effect of CL on the histological structure of the small intestine, pectoralis muscle, growth performance, and meat quality of broilers.

Materials and Methods: This study used 300-day-old chick (DOC) male broilers that were reared until they were 21 days old. This study used a completely randomized design with four treatment groups and five replications, and each replication group contained 15 DOC individuals. The treatment groups consisted of Control (CON), CON basal feed (BF), CL1 (0.75%/kg BF), CL2 (1.5%/kg BF), and CL3 (3%/kg BF) groups. The histological structure of the small intestine, pectoralis muscle, growth performance, and meat quality of the broiler was examined.

Results: Small intestine and pectoral muscle histomorphology, growth performance, and meat quality were significantly improved in the CL2 (1.5%) and CL3 (3%) groups compared with the CL1 (0.75%) and CON groups.

Conclusion: Dietary CL supplementation ameliorates small intestine and pectoral muscle histomorphology, growth performance, and meat quality of broilers.

Keywords: Chaetomorpha linum, growth performance, pectoral muscle, small intestine, water-holding capacity.

Highlights

This document is a research article that investigates the effects of dietary macroalgae supplementation on the morphology of the small intestine and pectoral muscle, growth performance, and meat quality of broilers.

Dietary supplementation with Chaetomorpha linum (CL) at concentrations of 1.5% and 3% significantly improves the histomorphology of the small intestine and pectoral muscle, growth performance, and meat quality of broilers.

Seaweed and microalgae, including CL, are potential alternative feed ingredients for broiler diets, offering benefits such as sustainable sourcing, improved growth performance, and enhanced meat quality.

Supplementation of broiler diets with seaweed and microalgae, including CL, has positive effects on intestinal morphology and meat quality parameters.

Various species of seaweed and microalgae, including CL, Ulva rigida, Chlorella vulgaris, and Spirulina platensis, have been studied for their potential as feed additives in broiler diets, demonstrating promising results in terms of growth performance and meat quality improvements.