alexa The Seaweed Ascophyllum nodosum as a Potential Function
ISSN: 2572-3103

Journal of Oceanography and Marine Research
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Research Article

The Seaweed Ascophyllum nodosum as a Potential Functional Ingredient in Chicken Nutrition

Eleftherios Bonos1, Anastasios Kargopoulos1, Ioannis Nikolakakis1, Panagiota Florou-Paneri2 and Efterpi Christaki2*

1School of Agriculture Technology, Food Technology and Nutrition, Department of Agricultural Technology, Technological Education Institute of Western Macedonia, Terma Kontopoulou, 53100 Florina, Greece

2School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

*Corresponding Author:
Efterpi Christaki
Laboratory of Nutrition, School of Veterinary Medicine
Aristotle University of Thessaloniki, Thessaloniki, Greece
Tel: +302310999973
Fax: +302310999984
E-mail: [email protected]

Received date: January 22, 2016; Accepted date: February 29, 2016; Published date: March 09, 2016

Citation: Bonos E, Kargopoulos A, Nikolakakis I, Paneri PF, Christaki E (2016) The Seaweed Ascophyllum nodosum as a Potential Functional Ingredient in Chicken Nutrition. Oceanography 4:140.

Copyright: © 2016 Bonos E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The marine environment is a source of many valuable food and feed ingredients such as seaweeds or macroalgae. In recent years, consumers’ demands have increased the research on the production of functional foods, especially through the inclusion of bioactive ingredients in the animal feeds. One candidate ingredient is Ascophyllum nodosum, brown seaweed, containing polysaccharides, proteins, polyunsaturated fatty acids, pigments and antioxidants. Aim of this study was to examine the effects of dietary A. nodosum supplementation on broiler chicken performance parameters, meat fatty acid composition and meat resistance to oxidation during refrigerated storage. One hundred sixty 1-day-old broiler chickens were randomly assigned to four treatment groups with four replications of ten birds each. Birds were housed in floor pens with litter and were offered appropriate commercial diets with the addition of 0 g/ kg (Control), 5 g/kg (Asc-5), 10 g/kg (Asc-10) or 20 g/kg (Asc-20) dried A. nodosum. There was no difference (P > 0.05) in the average body weight, feed consumption and feed conversion ratio of the birds between the four treatment groups until the end of the experiment (42 of age). In addition, feed consumption and feed conversion ratio did not differ (P > 0.05) between the four groups. No significant differences (P > 0.05) were noted for total saturated, monounsaturated and polyunsaturated fatty acids in the breast or the thigh meat, although some individual polyunsaturated fatty acids were modified. Lipid oxidation determined as thiobarbituric acid reacting substances (TBARS) on air packed skinless breast and thigh samples stored at 4°C for 5 days, did not differ (P > 0.05) between the four groups. Dietary A. nodosum could be utilized in chicken diets up to 2%, without any adverse effects on performance, meat fatty acid profile and lipid oxidation. Additional investigation is needed in order to evaluate the possible benefits of A. nodosum as a potential functional ingredient in chicken nutrition.


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