Innovations and Challenges in Poultry Health: A Conversation with Dr. Marc Cayol

Poultry Creations Magazine is excited to present an exclusive interview with Dr. Marc Cayol, the Global Animal Health Director at Andreas Pintaluba S.A. (APSA). With a Ph.D. in Physiology and over 28 years in animal health, Dr. Cayol began his career at Pfizer Animal Health, which later became Zoetis, where he played a pivotal role in the development and introduction of vaccines for ruminants and swine across various regions.

Since joining APSA in 2016, he has led significant advancements in livestock nutrition and health. In this interview, Marc shares insights from his career, discusses APSA’s efforts to reduce antibiotic use, and highlights their collaboration with Nanovet Nutrition in India.

This exclusive interview features a compelling conversation with one of the leading experts in animal health.

Poultry Creations: Can you tell us about your journey in the animal health industry, from your beginnings at Pfizer Animal Health to your current role at Andrés Pintaluba SA?Dr. Marc: After completing my Ph.D. in Biochemistry/Physiology, I immediately began my career in the animal health industry at Pfizer Animal Health, which later became Zoetis. Over 20 years, I held various roles in commercial, technical, and marketing capacities. I started with the French organization, moved to the US for a year, and then returned to work at the international level. In 2016, I joined Andrés Pintaluba SA, a well-known European company based in Reus, Spain. Andrés Pintaluba SA (APSA) is part of the larger Pintaluba Group. We manufacture and distribute our products worldwide.

Poultry Creations : As the Global Animal Health Director at APSA, what are your main responsibilities and daily activities?
Dr. Marc: Each day brings new challenges. With the production and distribution of products in many countries, we face a variety of tasks daily. Being a company that manufactures its own products makes things easier. However, I am not alone in this; we work as a team. This includes the Manufacturing, Regulatory, and Export Departments, as well as our laboratory. Additionally, we have Area Managers from the Health Division, each managing a specific zone in the world. We also have one Area Manager based in India.

Poultry Creations: What are some of the strategic initiatives you have implemented at APSA to enhance animal health solutions?
Dr. Marc: There are two aspects to this question:
1. From a supply standpoint, with the increasing demand for our products, I have contributed to a strategic decision to increase our production capacity. This has resulted in LEK Veterina, a company based in Slovenia, joining the Pintaluba Group. This represents a significant step forward in increasing production capacity for liquid products, vitamin and mineral premixes, and gaining access to technology for manufacturing nutritional products such as water-soluble powders.

2. From a product standpoint, one of the key initiatives has been the introduction of the ApsaGut solution in many countries. ApsaGut is a range of products based on esterified fatty acids designed to optimize intestinal health.

Poultry Creations: What major trends do you see currently shaping the poultry health industry, particularly in regions like Asia, Europe, Africa, and the Middle East?
Dr. Marc: There are many companies producing products and solutions for animal health and poultry farms, with production taking place in diverse territories. I am observing two trends that often conflict with each other. End users and farmers sometimes look for the cheapest options, but they are also sensitive to quality. Not all products available on the market can claim the same quality standards that we, as a European company, have to follow. The value we bring is that Andrés Pintaluba Group holds certifications such as GMP, ISO, FAMI-QS, etc. Therefore, while the price of our products may not be the cheapest, customers are realizing that we supply high-quality products that benefit their animals and the economic viability of their farms.

Poultry Creations: What are the biggest challenges facing poultry health today and how is APSA addressing these challenges?
Dr. Marc: The biggest challenge that the poultry industry is facing globally is the required reduction in the use of certain products like antibiotics, alongside the consumer demand for healthy food. Antibiotics will never be banned as they are essential for the survival of animals, but prudent use should guide every farm to ensure their availability in the long run. In India, APSA is commercializing feed supplements administered in drinking water and feed. We are also considering registering some treatment products. Additionally, we have developed solutions that can be used preventively to at least reduce, if not replace, the use of antibiotics. ApsaGut is a good example of how APSA is addressing these current challenges. It aims to manage intestinal health while reducing the use of antibiotics in prevention.

Poultry Creations: How you see development in Indian market? What are the initiative you are looking into.
Dr. Marc: I visit India regularly and see a strong demand for innovative and natural solutions. The market is evolving towards more sustainable and efficient practices. We are focusing on developing products that meet these needs, including natural health solutions and partnerships with local organizations to address specific challenges and enhance farm productivity.

Poultry Creations: Could you please elaborate more about collaboration with Nanovet Nutrition in India. What initiative both the companies are going to take to add value to Indian producers.
Dr. Marc: APSA and Nanovet Nutrition are joining forces in India to focus on the key segment of gut health. APSA will supply the products, while Nanovet leverages its extensive network of customers and professionals to promote the benefits of our solutions, such as ApsaGut. Without Nanovet, it would be challenging for us to effectively conduct technical promotion in a country like India. Through Nanovet’s field presence and customer connections, we are confident that our solutions will reach a wide range of producers, delivering significant benefits to their operations.

Poultry Creations: What advancements do you foresee in the next five to ten years in the field of poultry health?
Dr. Marc: In any R&D project, it is challenging to predict which specific projects will successfully translate into products. However, as mentioned before, the field of investigation is definitely moving towards natural and effective solutions.

Poultry Creations: What advice would you give to young professionals aspiring to enter the animal health industry?
Dr. Marc: I don’t have direct experience running a farm, but I view it as a vital market segment since we all play a role in feeding the world, and producers have an important role in this chain. Having spent 28 years working in the animal health industry, I can say that it is a field I know and enjoy. It offers the opportunity to interact with people from diverse countries, making it a rewarding career. Being part of this industry means contributing to the food chain and making a significant impact.

Poultry Creations: How do you view the current state of the poultry market in India, and what potential do you see for growth and improvement?
Dr. Marc: I cannot make a definitive judgment on the current state of the poultry market in India. However, as we observe in many markets, the trend is moving towards greater integration of poultry farms. This shift is likely to offer advantages for farmers but will also introduce more constraints, particularly in terms of performance and biosecurity, which they need to be prepared for.

Poultry Creations: What message or suggestions would you like to give to Poultry Creations Magazine to help us improve and better serve our readers in the poultry industry?
Dr. Marc: I discovered Poultry Creations Magazine during a week spent in Haryana and found it very interesting. The magazine offers valuable tips, shared experiences, and technical articles. It provides a good mix of information for readers. Congratulations to the PCM Team for producing such an informative publication.

Feeding enzymes to poultry is one of the major nutritional advances in the last fifty years. It is the culmination of something that nutritionists realized for a long time but until 1980’s it remained beyond their reach. Indeed, the theory of feed enzymes is simple. Plants contain some compounds that either the animal cannot digest, or which hinder its digestive system, often because the animal cannot produce the necessary enzyme to degrade them. Nutritionists can help the animal by identifying these indigestible compounds and feeding a suitable enzyme. These enzymes come from microorganisms that are carefully selected for the task and grown under controlled conditions (Wallis, 1996).

The biggest single expense in any system of poultry production is feed accounting for up to 70% of total production cost per bird. Poultry naturally produces enzymes to aid the digestion of feed nutrients. However, they do not have enzyme to break down fiber completely and need exogenous enzymes in feed to aid digestion. Plants contain some compounds that either the animal cannot digest, or which hinder its digestive system, often because the animal cannot produce the necessary enzyme to degrade them. Nutritionists can help the animal by identifying these indigestible compounds and feeding suitable enzyme. These enzymes come from microorganisms that are carefully selected for the task and grown under controlled conditions. (Creswell, 1994)

Anti-nutritional factors are problematic for normal feed digestion, results in low meat and egg production causes low feed efficiency and digestive upsets. Feed enzymes work to make the nutrient (starch, protein, amino acids and minerals, etc.) available from the feed ingredients. Feed enzymes also help to reduce the negative impact of animal production over environment by reducing the animal waste production. These Enzymes are proteins that are ultimately digested or excreted by the animal, leaving no residues in meat or eggs (Greiner and Konietzny, 2006).

The poultry industry readily accepts enzymes as a standard dietary component, especially in wheat and barley-based rations. But still many questions are partially answered. For example, how do enzymes work? Do growth rates reflect differences in the potency of different enzyme preparations? What is the link between gut viscosity, enzyme action and growth rates? and are enzymes necessary in all poultry rations? (Annison & Choct,1991).

2. Enzyme Supplementation in Poultry Ration

2.1. Enzyme
Enzymes are biological catalyst composed of amino acids with vitamins and minerals. They bring about biochemical reactions without themselves undergoing any change. They are involved in all anabolic and catabolic pathways of digestion and metabolism. Enzymes tend to be very specific catalysts that act on one or, at most, a limited group of compounds known as substrates. Enzymes are not living organisms and are not concerned about viability or cross infection. They are stable at 80-85 degree centigrade for short time. The benefits of using enzymes in poultry diets include not only enhanced bird performance and feed conversion but also less environmental problems due to reduced output of excreta. In addition, enzymes are a very useful tool in the study of physiological and metabolic mechanisms (Panda et al 2011).

2.2. Enzymes in Poultry Nutrition: The use of enzymes in animal feed is of great importance. Consistent increase in the price of feed ingredients has been a major constraint in most of the developing countries. As a consequence, cheaper and non-conventional feed ingredients have to be used which contain higher percentage of Non-Starch Polysaccharides (soluble and insoluble/crude fibre) along with starch. Non Starch Polysaccharides (NSPs) are polymeric carbohydrates which differ in composition and structure from starch (Morgan et al., 1995) and possess chemical cross linking among them therefore, are not well digested by poultry. A part of these NSPs is water-soluble which is notorious for forming a gel like viscous consistency in the intestinal tract (Ward et.al,1995) thus by reducing gut performance.

Poultry do not produce enzymes for the hydrolysis of Non-Starch Polysaccharide present in the cell wall of the grains and they remain un-hydrolysed. This results in low feed efficiency. Research work has suggested that the negative effects of NSPs can be overcome by dietary modifications including supplementation of diets with suitable exogenous enzyme preparations (Creswell, 1994). Enzymes break down the NSPs, decreases intestinal viscosity and eventually improve the digestibility of nutrients by improving gut performance.

Stallen South Asia Pvt Ltd has developed XZYME, a multi-enzyme formulation designed to optimize poultry feed utilization comprehensively. This innovative product combines various enzymes strategically selected to address specific nutritional challenges in poultry diets.

a) Cellulase
Cellulase is an enzyme complex that breaks down cellulose, a polysaccharide found in the cell walls of plants. Cellulose is composed of long chains of glucose molecules linked together by β-1,4-glycosidic bonds, making it a tough and fibrous substance that many animals, including poultry, cannot digest on their own. Cellulase enzymes help in hydrolyzing these bonds, converting cellulose into simpler, more digestible sugars.
b) Xylanase
Xylanase is an enzyme that hydrolyzes xylan into xylose, a simpler sugar. Xylan is a type of hemicellulose, which, like cellulose, is a polysaccharide present in plant cell walls. Xylanase breaks the β-1,4-glycosidic bonds in xylan, making it easier for poultry to digest plant-based feed ingredients.
c) β-Glucanase
β-Glucanase is an enzyme that plays a significant role in poultry nutrition by breaking down β-glucans, which are complex polysaccharides found in the cell walls of cereals such as barley, oats, and wheat. β-glucans are glucose polymers linked primarily by β-1,3 and β-1,4 glycosidic bonds. These β-glucans can be problematic in poultry diets because they increase the viscosity of the intestinal contents, hindering nutrient absorption and overall digestion. Here’s an overview of β-glucanase and its benefits in poultry nutrition.
d) Phytase
Phytase is an enzyme that catalyzes the hydrolysis of phytic acid (myo-inositol hexakisphosphate), a form of phosphorus that is commonly found in plant seeds and grains. Phytic acid binds phosphorus in a form that is not readily available to poultry because they lack sufficient endogenous phytase activity to break down this compound.
Phytase hydrolyzes phytic acid through a stepwise removal of phosphate groups, resulting in the release of inorganic phosphorus and lower inositol phosphates. This process occurs primarily in the stomach and upper small intestine of poultry, where the pH conditions are favorable for phytase activity.
e) Alpha-Amylase
Amylase acts on the α-1,4-glycosidic bonds within the starch molecule. Alpha-amylase randomly cleaves these bonds along the starch chain, resulting in the production of smaller carbohydrate molecules like maltose, dextrins, and glucose. These simpler sugars are then readily absorbed in the small intestine and utilized for energy.
f) Pectinase
Pectinase is an enzyme that catalyzes the hydrolysis of pectin, a structural polysaccharide in the cell walls of plants, particularly in fruits and vegetables. Pectin consists of a complex set of polysaccharides rich in galacturonic acid. Pectinases include a group of enzymes such as polygalacturonase, pectin lyase, and pectinesterase that break down pectin into simpler molecules like galacturonic acid, arabinose, and methanol which can be more readily absorbed by the poultry’s digestive system.
g) Protease
Protease is a type of enzyme that catalyzes the hydrolysis of peptide bonds within proteins, converting them into smaller peptides and free amino acids. These simpler molecules are more easily absorbed and utilized by the poultry for various physiological functions.
h) Lipase
Lipase enzymes work by hydrolyzing the ester bonds within triglycerides, breaking them down into free fatty acids and glycerol. This process primarily occurs in the small intestine, where lipase from the pancreas mixes with dietary fats, facilitating their breakdown and subsequent absorption by the intestinal cells.

3. Benefits of XZYME:

Benefits of using feed enzymes to poultry diets include; reduction in digesta viscosity, enhanced digestion and absorption of nutrients especially fat and protein, improved Apparent Metabolizable Energy (AME) value of the diet, increased feed intake, weight gain, and feed–gain ratio, reduced beak impaction and vent plugging, decreased size of gastrointestinal tract, altered population of microorganisms in gastrointestinal tract, reduced water intake, reduced water content of excreta, reduced production of ammonia from excreta, reduced output of excreta, including reduced N and P (Campbell et al. 1989).
a) Reduction in Digesta Viscosity: (Morgan et al,1995) found that that enzyme supplementation of wheat-based diets significantly reduced foregut digesta viscosity of birds. The reduction in foregut digesta viscosity was achieved primarily by reducing the molecular weight through hydrolysis of xylan backbone by endo-xylanase into smaller compounds and thus reduction in viscous effects of the feed because foregut digesta viscosity is directly proportional to the molecular weight of wheat arabinoxylans (Bedford and Classen, 1993).
b) Increase in Available Energy: One of the main reasons for supplementing wheat- and barley-based poultry diets with enzymes is to increase the available energy content of the diet. Increased availability of carbohydrates for energy utilization is associated with increased energy digestibility (Partridge and Wyatt ,1995). The AME of wheat has been extensively studied and found to have a considerable range i.e 9500–16640 kJ/kg (Mollah et al. 1983). Enzyme supplementation improves this range by enhancing carbohydrate digestibility, reducing gut viscosity, and improving fat utilization (Almirall et al. 1995).
c) Improvement in Nutrient Digestibility: Enzymes have been shown to improve performance and nutrient digestibility when added to poultry diets containing cereals, such as barley and wheat (Fengler et al. 1988).
d) Health improvement: Morgan and Bedford (1995) reported that coccidiosis problems could be prevented by using enzymes. Birds fed a wheat-based diet with and without glycanase supplementation showed vastly different responses to coccidiosis challenge. Growth was depressed by 52.5% in the control group but by only 30.5% in the enzyme group, which also had a much better lesion score. An increase in digesta passage rate and a reduction in excreta moisture are often noted when glycanases are added to poultry diets, which may be detrimental to the life cycle of the organism.
e) Impact on Environment: Enzymes have been approved for use in poultry feed because they are natural products of fermentation and therefore pose no threat to the animal or the consumer. Enzymes not only will enable livestock and poultry producers to economically use new feedstuffs, but will also prove to be environmentally friendly, as they reduce the pollution associated with animal production. As well as contributing to improved poultry production, feed enzymes can have a positive impact on the environment. In areas with intensive poultry production, the phosphorus output is often very high, resulting in environmental problems such as eutrophication.
This happens because most of the phosphorus contained in typical feedstuffs exists as the plant storage form phytate, which is indigestible for poultry. The phytase enzyme frees the phosphorus in feedstuffs and also achieves the release of other minerals (e.g. Ca, Mg), as well as proteins and amino acids bound to phytate. Thus, by releasing bound phosphorus in feed ingredients, phytase reduces the quantity of inorganic phosphorus needed in diets, makes more phosphorus available for the bird, and decreases the amount excreted into the environment.

Conclusion:
XZYME represents a significant advancement in poultry nutrition, offering a tailored solution to maximize feed efficiency and optimize poultry health. With its comprehensive enzyme blend and proven effectiveness, XZYME supports sustainable and profitable poultry production practices.

References:
Almirall, M., M. Francesch, A. M. Perez-Venderell, J. Brufau, and E. Esteve-Garcia. (1995). The differences in intestinal viscosity produced by barley and ß-glucanase alter digesta enzyme activities and ileal nutrient digestibilities more in broiler chicks than in cocks. Journal of Nutrition 125: 947–955.

Annison, G. and M. Choct. (1991). Anti-nutritive activities of cereal non-starch polysaccharides in broiler diets and strategies for minimizing their effects. World’s Poultry Science Journal 47: 232–242.

Bedford, M.R. and H. L. Classen. (1993). An in-vitro assay for prediction of broiler intestinal viscosity and growth when fed rye-based diets in the presence of exogenous enzymes. Poultry Science 72: 137-143.

Campbell, G.L., B. G. Rossnagel., H. L. Classen and P. A. Thacker. (1989). Genotypic and environmental differences in extract viscosity of barley and their relationship to its nutritive value for broiler chickens. Animal Feed Science and Technology 226: 221–230.

Creswell, D.C. (1994). Upgrading the nutritional value of grains with the use of enzymes. Technical bulletin, American Soybean Association, 341 Orchard Road No.11-03 Liat Towers, Singapore.
Fengler, A.I. and R. R. Marquardt. (1988). Water-soluble pentosans from rye. II. Effects on the rate of dialysis and on the retention of nutrients by the chick. Cereal Chemistry 65: 298–302.

Greiner, R., Konietzny, U., 2006. Phytase for food applications. Food Technol. Biotechnol., 44(2): 125-140.

Mollah, Y., Bryden, W.L., Wallis, I.R., D. Balnave and E. F. Annison. (1983). Studies on low metabolisable energy wheats for poultry using conventional and rapid assay procedures and the effects of processing. British Poultry Science 24: 81–89.

Morgan, A.J. and M. R. Bedford. (1995). Advances in the development and application of feed enzymes. Australian Poultry Science Symposium 7: 109–115.

Panda A.K., S. V. Rama Rao, M. V. L. N. Raju, M. R. Reddy and N. K. Praharaj. 2011. The Role of Feed Enzymes in Poultry Nutrition.

Partridge, G. and C. Wyatt (1995). More flexibility with new generation of enzymes. World Poultry 11(4), 17–21.

Wallis, I. (1996). Enzymes in poultry Nutrition. Technical Note, SAC.West Mains road, Edinburgh.

Ward, N.E. (1995). With dietary modifications, wheat can be used for poultry. Feedstuffs 7 Aug, 14-16.

Spirulina Algae for Chickens – Nutritional Benefits and Commercial Potential

Dr.Partha P. Biswas M.Sc.,Ph.D.,F.Z.S.,F.Z.S.I.
Former Asso. Professor & H.O.D., Dept. of Zoology, R.K.Mission V.C.College, Kolkata ,W.Bengal.
Senior Consultant, Aqua-Vet inputs, Fin-O-Wing Formulations, Kolkata-700084

Natural ingredients are becoming more popular in chicken feed as a substitute for artificial colouring, antibiotics, and other chemicals that compromise human health and safety. One of the best natural feed additions for animals and poultry feed that improves nutritional content is spirulina, a microscopic alga. All of the necessary vitamins, minerals, and amino acids are present in spirulina. Moreover, it contains a wealth of fatty acids and carotenoids, particularly γ-Linolenic acid (GLA), which has been linked to positive health effects. But what sets spirulina apart as a novel animal feed is its high protein concentration (55 to 65%). For improved growth and decreased mortality, animal meals are supplemented with spirulina powder. Furthermore, these microalgae have been observed to have a high nutrient digestibility and an amino acid pattern that may be on par with or better than that of other vegetable diets and feeds. Aside from these, spirulina also includes colours (including β-carotene and zeaxanthin), phycobilin proteins (such phycocyanin, which is exclusive to cyanobacteria), vitamins, and macro and micro mineral components. These substances function as immunity boosters and colourants or disclose possible biological qualities as antibacterial, antioxidant, anti-cancer, and anti-inflammatory effects.

Spirulina is a type of blue green algae
These days, taxonomists, at least, agree that all Spirulina grown for commercial purposes belongs in the genus Arthrospira. Since this material is currently so well-known by this name, it appears inevitable that it will continue to be used; however, it should be written as Spirulina or spirulina, without the italics.

Spirulina is a microscopic algae, also known as blue-green algae. It belongs to the Cyanophyceae family. They feed themselves  through photosynthesis like plants, but their cells do not have a cellulose membrane like bacteria (which explains their very high digestibility, about 83%). The two most commonly used species are Spirulina platensis and Spirulina maxima. In India, Spirulina fusiformis is also considered a parent plant.

The name spirulina is derived from the Latin word meaning spiral or spiral. It is most often found in sea and brackish water. The blue- green color of the organism is due to the presence of several photosynthetic pigments such as chlorophyll, carotenoids, phycocyanin and phycoerythrin. Phycocyanin is responsible for the blue color of the body. According to the World Health Organization (WHO), spirulina is an interesting food rich in iron and protein and declared it as the best food of the future.

Fig.1 Scanning electron micrograph of morphology of Spirulina (Arthrospira)

Fig.2 Arthrospira platensis

Health benefits of Spirulina

1. Dietary supplementation of Spirulina can beneficially affect gut microbial population.
2. It affects serum biochemical parameters, and growth performance of chicken.
3.It contains polyphenolic contents having antibacterial effects.
4.It also has considerable quantities of unique natural antioxidants including polyphenols, carotenoids, and phycocyanin.
5. In addition to acting directly on the bacteria by weakening and increasing the permeability of the bacterial cell walls, which ultimately causes cytoplasmic content leakage. Spirulina extracts also inhibit bacterial motility, invasion, biofilm formation, and quorum sensing.
6. Spirulina has demonstrated antiviral properties against a number of common animal viruses, and it is possible that these properties could also be beneficial against viruses that infect birds. Spirulan, an internal polysaccharide of spirulina that is rich in calcium, may have an antiviral effect by preventing the entry of various viruses into host cells, increasing nitric oxide production in macrophages, and inducing the release of cytokines.
7. When added to chicken feed, it has immune modulatory effects that may increase resistance to disease and enhance survival and growth rates, especially in stressful situations.
8. The high nutrient digestibility of these microalgae is superior to or comparable with that of other vegetable diets and feeds.
9. Soybean meal in particular can be partially replaced by spirulina in place of more conventional protein sources.
10. In addition to the numerous Omega-3 and -6 polyunsaturated fatty acids that make up 25% and 60% of the total fatty acids in spirulina, other polyunsaturated fatty acids that are present in spirulina include oleic acid, linoleic acid, gamma-linolenic acid, docosahexaenoic acid (DHA), sulfolipids, and glycolipids.
11. Carotenoids, or pigments containing chlorophyll and β-carotene, are also present in spirulina (4000 mg/kg).
12. Spirulina also contains phytobiliproteins, vitamins, and macro- and micromineral elements such as calcium, iron, magnesium, manganese, potassium, zinc, and selenium. 13.In addition, pro-vitamin A, vitamin E, vitamin K, various B vitamins, polysaccharides, and antioxidants are all significant components of spirulina.
14.Hens and cocks showed significantly improved FCR when fed the basic diet supplemented with 2 or 3 g spirulina/kg diet during the laying period from 29 to 40 weeks of age.
15. A higher zinc content in spirulina such as this could be the cause of the improvement in cellular immunity seen in response to dietary supplementation of spirulina.
Tropical Climate in Tamil Nadu, South India, is perfect for Spirulina Cultivation

The warm tropical climate of Tamil Nadu is perfect for spirulina cultivation. In fact, certain varieties of spirulina grow naturally there. The ideal temperature range for growing spirulina in Tamil Nadu is between 25°C and 35°C. The best places to grow spirulina are also the ones that receive the most sunlight in the growing season. Spirulina is cultivated in large plastic or cement water tanks. The standard container size for spirulina is 10 x 5 x 1.5 feet, but containers can be of any size. It should be able to effectively pump 1000 liters of water, because this is the amount needed to fill to a height of 2-3 meters. After 3–4 weeks, or when the crop has reached a sufficient density, the crop can be harvested. When the spirulina is mature, it is pumped out of the pond to a collection point where the algae are filtered through stainless steel screens. The strained spirulina algae paste is then applied and washed three times with drinking water before it goes into a drying vessel, which turns it into a powder.Spirulina Hub, a Hyderabad-based enterprise, produces flakes, capsules, tablets, and powder for use in a range of dietary supplements.

Fig.4.Ladies involved in the spirulina industry

Morphology of Spirulina
Spirulina consisted of multicellular, filamentous, unbranched trichomes. The filaments were referred to as ‘trichomes’. The trichomes have a length of 50–500 μm and a width of 3–4 μm.The cells were cylindrical and the spiral was loose. There were gas filled vacuoles within the cells and the filaments had a helical shape. Multiplication occurs only by fragmentation of a trichome.

Fig.5. A Hyderabad based company is providing organic Spirulina powder in four different forms (powder, liquid, tablet & capsules, and flakes forms) to meet the needs of consumers for immediate use. (Permission taken for using this image for illustration purposes.)

Increases Immunological Functions in Chickens
In poultry, some recent studies have shown that feeding SP is responsible for improvement of immune functions, subsequently increased disease resistance, improved survival and growth rates Spirulina supplementation at 10,000 ppm ( = 1% ) level increased candidate NK-cell activity by two-fold over the controls. This may enhance disease resistance potential in chickens. Research conducted supplementation of the heat-exposed broilers diet with Spirulina and found enhanced humoral immunity response. Improvement in cellular immunity observed in response to dietary supplementation of Sprirulina might be attributed to higher Zn concentration in spirulina.

Better Serum Biochemistry by Spirulina Supplementation
Addition of up to 6 g/kg spirulina to the normal diet of broilers can improve the hematological and serum biochemistry of broiler chickens. Spirulina supplementation reduced serum urea and creatinine levels, suggesting that only microalgae promote more efficient nitrogen utilization. , which promotes a better balance between the body’s protein synthesis and the body’s protein breakdown.

Powerful Antioxidant Activity in Spirulina
Antioxidants counteract free radicals, preventing cell damage. ROS (reactive oxygen species), especially H2O2, disrupt the physiological equilibrium in tissues by breaking down biological components such proteins, lipids, and nucleic acids. SOD (superoxide dismutases) catalyses the dismutation(a type of redox process involving simultaneous reduction and oxidation) of hydrogen peroxide and molecular oxygen. SODs are the first line of defence against damage caused by reactive oxygen species (ROS).

These protect tissues from oxidative damage by converting superoxide radicals (O2-) into molecular O2 and H2O2.The primary enzyme in cells that scavenges hydrogen peroxidase and transforms it into water is glutathione peroxidase (GPx). SOD and GPx have the ability to directly offset oxidative stress and shield cells from DNA damage. Heat stress causes lipid peroxidation in cell membranes and increases corticosterone release, both of which promote oxidative tissue damage.Increased levels of MDA (mitochondrial malondialdehyde) and decreased activities of serum SOD and GPx in broilers exposed to high temperatures result in an imbalance in the oxidants/ antioxidants system and oxidative stress. Therefore, organic substances that counteract free radicals may help to rebalance the ratio of antioxidants to oxidants, promoting growth and better health. C-phycocyanin, a strong antioxidant, is one of the main components of Spirulina platensis. As a result, when compared to other heat-exposed birds in the current study, broiler chickens exposed to heat and fed 2% spirulina in their diet showed significantly lower MDA levels and higher SOD and GPx activities.

Feeding Spirulina & Chicken Meat Colour
One of the most crucial aspects that consumers consider when assessing fresh meat products is the color of the meat. Customers’ decisions about meat are largely influenced by the color and flavor of the meat. The color of chicken meat can be controlled with dietary spirulina, particularly in the range where the fillets made from feeding spirulina do not fall entirely into the dark or light meat categories. The high levels of carotenoids in the microalgae are probably what caused the darker, redder, and more yellow coloration of the breast filets fed on spirulina. According to some research findings, the common yellow pigment associated with the buildup of zeaxanthin in meat may correspond with the increase in yellowness associated with dietary spirulina content. Therefore, dietary spirulina is a powerful tool for adjusting the color of chicken meat. The addition of dietary spirulina at 1% of the total ration one week prior to slaughter has been found to produce the most consumer-preferred levels of muscle tissue pigmentation in broiler meat.

Spirulina Improves Chicken Meat Quality
The taste of the samples fed on spirulina was less metallic, and compared to the control group, the samples from the two alternate feed groups were softer and more tender. According to one study, adding S. platensis to broiler chicken diets can improve performance metrics, fatty and amino acid profiles, antioxidant status, and meat quality. In a similar vein, other researchers found that adding 15% of spirulina to broiler diets produced good-quality breast and thigh meat from chickens with higher levels of saturated fat, total carotenoids, and yellowness. As previously mentioned, feeding broilers spirulina, particularly at 1% and 2%, dramatically decreased the serum levels of total lipid, triglycerides, and cholesterol when compared to the control group.
Following spirulina supplementation, the fatty acid profile of the thigh meat of broiler chickens has been improved, particularly for eicosapentaenoic and docosahexaenoic acids.

Spirulina & Superior Egg Quality
In order to maximize egg production and maintaining flock health, feeding practices for laying hens are crucial. Particular focus is placed on the type, quantity, and caliber of protein provided in feeds. Egg quality is improved when spirulina is fed to the hens. The profitability of chicken production and consumer satisfaction are both impacted by the quality of the eggs produced. Egg weight, egg mass, and laying rate are all increased when 0.1%, 0.15%, and 0.2% spirulina is added to the diet, according to research. A useful natural feed supplement, spirulina at a concentration of 0.3% enhances the laying ability, egg quality, and hepatoprotective activity of hens. Feeding with spirulina considerably raises the average weight, color, and strength of the eggshell. A diet containing 2.0%-2.5% of spirulina significantly increases the egg yolk colour.

Conclusion
Animal nutritionists are paying close attention to alternative protein sources such as algae meals in order to substitute soybean meal (SBM). Spirulina microalgae meal appears to be a very viable option for SBM in broiler diets, at least in part. Spirulina has already been studied in relation to feeding additives for many of the most commonly farmed animal species. These trials’ outcomes have demonstrated increased output, better health, and higher-quality products. Many of the findings, nevertheless, run counter to one another. As a result, more spirulina research is required. In the near future, research on spirulina’s active components and associated biological pathways will contribute to our understanding of the plant’s potential, application, and implications for sustainable animal production.