In the quest for sustainable and efficient poultry production, researchers have turned to an unlikely ally: seaweed. A groundbreaking study led by Mohammad Naeem Azizi from the Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, and the Department of Pre-clinic, Faculty of Veterinary Science, Afghanistan National Agricultural Sciences and Technology University, has unveiled the potential of brown seaweed (BS) and green seaweed (GS) as game-changers in broiler chicken diets. The findings, published in Veterinary World, offer a glimpse into a future where seaweed could revolutionize poultry nutrition and gut health.
The study, which involved 504 one-day-old male broilers, explored the effects of dietary seaweed supplementation on various health metrics, including blood plasma immunoglobulin concentrations, mucosal immunity, small intestine histomorphology, cecal microbial populations, and volatile fatty acid (VFA) profiles. The results were nothing short of remarkable. Broilers fed diets supplemented with 0.75%, 1.00%, and 1.25% GS showed significantly higher levels of blood plasma immunoglobulin A (IgA) and immunoglobulin G (IgG), indicating a robust immune response. “The immunomodulatory effects of seaweed are particularly exciting,” Azizi noted, highlighting the potential for enhanced disease resistance in broilers.
The research also revealed that both BS and GS upregulated the expression of key cytokines, such as interleukin-6, interleukin-10, and interferon-gamma, further supporting their role in modulating the immune system. Additionally, the study found that dietary seaweed inclusion improved intestinal morphology, with significant increases in jejunal villus height observed in birds fed specific concentrations of BS and GS. This enhancement in gut structure is crucial for nutrient absorption and overall gut health.
One of the most intriguing findings was the impact of seaweed on the cecal microbial population. Birds receiving 0.50% BS, 0.25% GS, and 0.50% GS exhibited higher counts of beneficial Lactobacillus bacteria, while 0.75% BS and GS significantly reduced populations of harmful Escherichia coli. This shift in microbial balance is a strong indicator of improved gut health and could lead to reduced reliance on antibiotics in poultry production.
The study also delved into the volatile fatty acid (VFA) profiles of the broilers, discovering that higher concentrations of total VFA and propionic acid were observed in birds supplemented with 1.00% and 1.25% GS, as well as 1.25% BS. These VFAs play a critical role in energy metabolism and gut health, further underscoring the benefits of seaweed supplementation.
The implications of this research are vast, particularly for the poultry industry, which is constantly seeking sustainable and effective feed additives. By incorporating seaweed into broiler diets, producers could enhance immune function, improve gut health, and potentially reduce the need for synthetic supplements and antibiotics. This not only aligns with the growing demand for sustainable agriculture but also addresses consumer concerns about antibiotic resistance and food safety.
As the world continues to grapple with the challenges of sustainable food production, the findings from Azizi’s study offer a promising avenue for innovation. The potential of seaweed as a natural, sustainable feed additive could reshape the future of poultry nutrition, leading to healthier birds and more efficient production systems. With further research into the specific bioactive compounds responsible for these effects, the poultry industry could be on the cusp of a seaweed-driven revolution.