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CERTAIN ASPECTS REGARDING THE USE OF MARINE ALGAE FOR
POULTRY FOOD  


Maria Stadniciuc 
Institut Roumain de Recherches Marines Constanta
Elena Calotoiu
Palas Experimental Station, Constanta


Abstract
By investigating the effect of administrating seaweed to the poultry 
food, the authors found that marine algae possess a quite significant 
nutritive value and that such algae may substitute up to 20% of the 
normal daily ratio. It has also been found that algae, particularly
green algae, when consumed fresh or frozen, show a favourable action
on the colour of the yolk. For poultry fed with 5-7% fresh algae 
(Cladophora), the yolk showed a colour twice to three times more
intense than the witness yolk. The same amount of green algae caused
a more pleasent aspect of the chicken meat and a darker coloration
of the legs. The taste and smell of the meat and of the eggs was not
affected at all by the algae.