Résumé:
This experience contributes to the knowledge of the influence of an algae species of Spirulina
(Arthrospira platensis) about the health and quality of the meat in chicken. 160 male broilers of Hubbard-ISA
strainat 11 day-old are divided into 4 batches of 40 subjects which each one were nourished during 35 days by
diets added by Spirulina produced locally by a firm of culture. In the first the Spirulina is ground and
added in the diet at various rates 0, 1, 3 and 5 %, respectively. Measurements during the expérimentation,
related to a growth performances and a carcasses parameters as well as the quality of the meats of the animals.
The rates of incorporation of 1 and 3% of Spirulina in the diets improved significantly a growth performances
(body weight, gain of weight and consumption index) and a carcasses parameters (weight carcasses, viscerated
carcasses weight and carcass outputs) of broilers chicken compared to control group. These rations
supplemented of Spirulina developed nevertheless the abdominal fat and raised more the weight of the heart
as well as liver of animals. The advantageous effect of the Spirulina on the health of the animal during the
experimental period appeared particulary by remarkable decreases of the glycemia and appreciable rises in the
plasmatic HDL-c levels. The alimentation of chickens supplemented with Spirulina also induced an enrichment
in polyinsaturated fatty acids of the meat comparatively to standard diet. The acid arachidonic and the
-linoleic acid found with significant proportions undoubtedly play an important role in the value health of
meat. In addition, the various pigments contained in the Spirulina conferred to chickens meat after cooking a
characteristic colour, very appreciated by the panelists and similar to that of farm poultry.
