Spirulina Platensis In Poultry Nutrition

Chapter One: Organic Feed
1.1 Introduction
1.2 Herbal additives in poultry diet
1.3 Algae
1.4 Different varieties of Algae

Chapter 2: Spirulina Rearing Condition
2.1 Introduction
2.2 Morphology and taxonomy
2.3 Spirulina species
2.4 Effective factors on the growth of Spirulina
2.5 Small scale production
2.6 Commercial cultivation
2.7 Universal Spirulina production
2.8 Spirulina harvesting and processing

Chapter 3: Spirulina Nutritional Importance
3.1 Introduction
3.2 Chemical analysis
3.3 Toxicology
3.4 Spirulina product quality and consistency

Chapter 4: Antimicrobial Characteristics of Spirulina
4.1 Introduction
4.2 Antimicrobial activity
4.3 Antibacterial activity
4.4 Antifungal activity
4.5 Antiviral activity

Chapter 5: Antioxidant Characteristics of Spirulina
5.1 Introduction
5.2 Antioxidants
5.3 Antioxidant activity of Spirulina

Chapter 6: Spirulina in Broiler Nutrition
6.1 Introduction
6.2 Spirulina nutritional value
6.3 Growth performance
6.4 Carcass characteristics
6.5 Gut morphology
6.6 Ileal microflora
6.7 Hematological parameters
6.8 Immunity
6.9 Antioxidant status

Chapter 7: Spirulina in Layer Nutrition
7.1 Introduction
7.2 Egg production
7.3 Egg quality

Chapter 8: Spirulina in Breeder Nutrition
8.1 Introduction
8.2 Chick quality
8.3 Breeder reproduction
8.4 Female breeder reproduction
8.5 Male breeder reproduction