Résumé:
Meat fatty acids composition of broilers fed on diets supplemented by Spirulina
Spirulina is an alga that attracts the attention of scientists nutritionists. Indeed, it’s an important source of nutrients in
both human and animal nutrition. The objective of this study was to determine the effects of supplementation of broilers
chicken’s diets by spirulina on the fatty acid composition of meat.Broilers chickens werefed for50
dayswithdietssupplementedbyspirulina. The fatty acids (FA) composition of meat show a significant amounts in
polyunsaturated fatty acids (PUFAs) for spirulina group compared with the control group, (24.9 vs. 21, 5%). As such,
the n-6 FA proportions in Spirulina group were in higher compared to spirulina group (22.4% vs. 19.5%-SP3-SP0, P
<0.05). This difference of proportions between batches is mainly due to the presence of arachidonic acid.
