Effects of Dietary Fermented Seaweed and Seaweed Fusiforme on Growth P erformance, Carcass Parameters and Immunoglobulin Concentration in Broiler Chicks

This study was conducted to investigate the effects of brown seaweed (Undaria pinnatifida) by-product and seaweedfusiforme (Hizikia fusiformis) by-product supplementation on growth performance and blood profiles includingserum immunoglobulin(Ig)in broilers. Fermentation of seaweeds was conducted byBacillus subtilisandAspergillus oryzae. In a 5-wk feeding trial, 750 one-d-old broiler chicks were divided into 5 groups, and were assigned to the control diet or experimental diets including control+0.5%brownseaweed (BS)by-product, control+0.5%seaweed fusiforme (SF)by-product, control+0.5%fermented brown seaweed (FBS)by-product, and control+0.5%fermented seaweed fusiforme (FSF)by-product. As a consequence,body weight gain (BWG) and gain:feedof seaweed by-product groups were clearlyhigher, when compared to those of control diet group from d 18 to 35 and the entireexperimental period (p<0.05). In mortality rate, seaweed by-product groups were significantly lower when compared to control dietgroup during entire experimental period (p<0.05). However, Feed Intake of experimental diets group was not different from that of thecontrol group during the entire experimental period. Whereas, Feed Intake of fermented seaweed by-product groups was lower than thatof non-fermented seaweed groups (p<0.05). Total organ weights, lipids, and glutamic oxalacetic transaminase (GOT) of all treatmentgroups were not different from those of control group. However, glutamic pyruvate transaminase (GPT) of all treatment groupswashigher than that of control group at d 17 (p<0.05). In case of serum Igs concentration, the concentration of IgA antibody in BS, SF, FSFtreatment groups was significantly higher than in control group at d 35 (p<0.01). IgA concentration in FBS supplementation groups wasnegligiblydecreased when compared to the control group. IgM concentration in the serums of all treatment groups was significantlyhigher than in control group (p<0.05) and in fermented seaweed by-product groups were much higher than in non-fermented seaweedgroups (p<0.05). On the other hand, IgG concentrations in all treatment groups were lower than in control group (p<0.05). Takentogether, our results suggest that by-productdietary supplementationof BS, SF, FBS, and FSF in poultry may provide positive effects ofgrowth performance and immune response.