Spirulina: Potential to improve broiler meat quality

In recent years, Spirulina, a microalga rich in proteins, vitamins and antioxidants, has been studied extensively. It appears that this additive has the potential to improve broiler meat quality. The impact on meat quality characteristics Including Spirulina in broilers’ diets enhances meat colour through its natural pigments, especially carotenoids; however, excessive supplementation does not make a difference in colour traits. Spirulina supplementation increases sensory qualities such as