Inclusion of varying levels of azolla from starter to finishing stage: potential on production performance, immunity and gut development of broiler chickens
Paper Details
Inclusion of varying levels of azolla from starter to finishing stage: potential on production performance, immunity and gut development of broiler chickens
Abstract
Broiler chicken production sustainability requires an alternative source of protein as one of the major sources of feed ingredients. This study evaluated the effects of incorporating varying levels of Azolla leaf meal (Azolla pinnata) on the production performance, immunity, and gut development of broiler chickens. A total of 60-day-old broiler chicks were randomly assigned to four dietary treatments: a control group (T0) with no Azolla, and three experimental groups supplemented with 10% (T1), 15% (T2), and 20% (T3) Azolla leaf powder. The experiment followed a Randomized Complete Block Design (RCBD) and lasted 21 days. Parameters measured included body weight gain, average feed consumption, feed conversion ratio (FCR), average feed consumption efficiency immune organ development, gut morphology, and overall liveability. Results showed that broilers in the T1 group (10% Azolla) exhibited similar growth performance to the control group, indicating no negative impact on body weight, feed efficiency, or overall development. However, higher inclusion levels (15% and 20%) resulted in reduced growth performance due to increased dietary fiber, which may have affected nutrient absorption. Immunity assessment revealed increased thymus and spleen weights in T2 and T3, suggesting enhanced immune function. Gut development analysis demonstrated a significant increase in the size of the crop, gizzard, and intestines in higher Azolla inclusion groups, indicating potential improvements in digestive efficiency. Overall, the findings suggest that Azolla supplementation of up to 10% is optimal for maintaining broiler growth without compromising feed efficiency. Higher inclusion levels may benefit immunity but could reduce growth rates due to excess fiber.
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Jennicel T. Mangyao, Hershey P. Mondejar (2025), Inclusion of varying levels of azolla from starter to finishing stage: potential on production performance, immunity and gut development of broiler chickens; IJB, V26, N4, April, P51-60
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