Abstract
The high requirement of the broiler to protein in the diet needs more knowledge about protein quality, availability of amino acids, prices or cost, the minimum concentration of anti-nutritional factors (ANFs) and gastrointestinal tract (GIT) health. Azolla is a floating fern with high protein content, vitamins (Vit B12, Vit A, and growth promoters), essential amino acids, and minerals (phosphor, calcium, ferrous and potassium). Azolla can fix nitrogen from the atmosphere through the presence of blue-green algae (Anabaena azollae) in their leaves cavities. This study investigated the physiological and production effect of including different levels of Azolla in broiler feed. Four hundred broiler Ross chicks were randomly divided into four equal groups (n=100). The Control group received a regular diet without any supplementation. Animals in the treatment 1 group (T1) received 15% Azolla in their regular diet formulation, the treatment 2 group (T2) received 30% Azolla in their diet formulation, and the treatment 3 group (T3) received 45% Azolla. The animals had ad libitum access to food and water. Body weights and food conversion ratio (FCR) were monitored weekly, and blood samples were collected at the end of the experiment for assessment of lipid profile (cholesterol, triglyceride, HDL, LDL and VLDL), blood proteins (total protein and albumin) and activity of liver enzymes (GOT, GPT and ALP). The results showed an increasing body weight significantly (P≤0.5) in the T3 group compared with the control along with a significant decrease in FCR at an exact quantity of feed for each group (3 Kg). The results showed no change in physiological parameters (lipid profile, blood protein and liver enzymes activity) except for the levels of GOT, which decreased significantly (P≤0.5). In conclusion, the inclusion of Azolla at 15, 30 and 45% in broiler feed has a good effect on body weight and FCR, with no adverse effect on the normal physiology of broilers. Also, supplementation of Azolla can decrease production costs in the broiler industry by more than 30%.