Effect of spirulina supplementation on growth, immunity, antioxidant status and pathomorphological perspectives in broilers exposed to dietary aflatoxin B1

The principal goal of this study was to evaluate the effect of Spirulina (SP) supplementation on growth, immunity, antioxidant status, liver and kidney functions, carcass criteria and pathomorphological perspectives in broilers given Aflatoxin B1(AFB1) in their diet. Two hundred (200) unsexed, 1-day-old broiler chicks (Ross 308) were divided into four treatment diet groups, each consisting of 50 birds. There were five replicates of each treatment (10 birds for each). Each group received specific dietary supplementation. Group 1 was fed a basal diet without additives. Group 2 was fed a diet with 2.5 mg/kg of AFB1. Group 3 was fed a diet with 1 g/kg of Spirulina. Group 4 was fed a diet with 2.5 mg/kg of AFB1 and 1 g/kg of Spirulina. The study lasted for six weeks (1–42 day). AFB1 toxicity significantly (P < 0.05) reduced final live body weight and weight gain whereas spirulina supplementation increased final body weight and weight gain. Moreover, spirulina supplementation significantly improved the feed conversion ratio (P < 0.05). AFB1 toxicity significantly (P < 0.05) decreased carcass weight and dressing percentage but spirulina supplementation significantly (P < 0.05) increased carcass weight, dressing percentage and giblet percentage relative to control. AFB1 toxicity significantly (P < 0.05) raised the blood concentrations of alanine transaminase (ALT), aspartate transaminase (AST) and alkaline phosphatase (ALP) (P < 0.05). Including SP in broiler diets contaminated with AFB1 decreased ALT, AST, and ALP concentrations relative to broilers intoxicated with AFB1 without SP (P < 0.05). The urea and creatinine concentrations were significantly elevated in broilers fed AFB1 diet with no SP (P < 0.05), but SP significantly lowered urea and creatinine concentrations (P < 0.05). AFB1 toxicity significantly (P < 0.05) increased the concentrations of total cholesterol, triglycerides, low-density lipoprotein (LDL) and very low-density lipoprotein (VLDL) however, the addition of SP resulted in a decrease in the concentrations of total cholesterol, triglycerides, low-density lipoprotein, and very low-density lipoprotein. AFB1 toxicity reduced the activity of SOD and GPx (P < 0.05). In contrast, SP elevated the SOD, GPx, catalase (CAT) and total antioxidant capacity (TAC) in broilers. Conversely, SP reduced the levels of MDA in broilers given AFB1, even though the levels of MDA was higher in broilers given AFB1 (P < 0.05). AFB1 toxicity significantly (P < 0.05) decreased the phagocytic index whereas dietary SP improved phagocytic activity and phagocytic index. In conclusion, using SP in broiler diets is considered a novel strategy for lowering the toxic impacts of AFB1 and improving growth, immunity, antioxidant status, liver and kidney function, carcass criteria and pathomorphological perspectives.