Utilization of microalgae as a feed ingredient for laying hens: A meta-analysis
Journal
AIMS Agriculture and Food
Journal Volume
10
Journal Issue
2
Start Page
446
End Page
460
ISSN
2471-2086
Date Issued
2025
Author(s)
Kusuma, Raihani Indah
Giovani, Giovani
Daulai, M Sulaiman
Darmawan, Arif
Hassim, Hasliza Abu
Rusli, Nor Dini
Irawan, Agung
Jayanegara, Anuraga
Abstract
This meta-analysis aimed to evaluate the effects of supplementing varying levels and types of microalgae on the performance of laying hens. A total of 18 relevant studies, comprised of 71 data points, were analyzed using a mixed model approach. Microalgae supplementation was treated as a fixed effect, while the different studies were considered as random effects. The results showed that supplementation with any type of microalgae, up to 10%, did not negatively impact the laying hen performance, including egg production, feed conversion ratio, feed intake, body weight, and fatty acid composition. Increasing levels of microalgae supplementation resulted in a significant linear improvement (P < 0.05) in the egg quality parameters, including the eggshell strength, shell thickness, shell weight, haugh unit, and yolk color. Additionally, there were significant interaction effects (P < 0.05) between the supplementation levels and the types of microalgae on the albumen weight and the egg fatty acid composition (EPA, omega-6, and omega-3 fatty acids). Brown microalgae had a greater effect on increasing the n-3 fatty acid content of eggs compared to green microalgae. In conclusion, microalgae can be a promising source of n-3 fatty acids and bioactive compounds to improve the egg quality without negatively affecting the laying performance.
Subjects
egg quality
laying hens
microalgae
supplementation
SDGs
Publisher
American Institute of Mathematical Sciences (AIMS)
Type
journal article