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Abstract
The effects of dietary Spirulina platensis on chicken macrophage phagocytic function and nitrite production were examined. Day old broiler (meat-type) chicks were randomly assigned to various pens of electrically heated wire batteries. Dietary treatment groups included a basal diet with no dietary Spirulina added, and three additional groups with 0.5, 1.0 and 2.0% dietary Spirulina. Feed and water were provided for ad libitum consumption from one day of age. Sephadex®-elicited macrophages were harvested at 14, 35 and 42 days of age. Phagocytosis assay was performed by co-incubating sheep red blood cells (SRBC) with the adherent macrophage monolayers. For nitrite quantification, macrophage cultures from various dietary treatment groups were stimulated in the presence or absence of 1 μg/mL of Escherichia coli lipopolysaccharide. These culture supernatant fractions were then tested for nitrite levels using the Greiss reagent technique. All Spirulina dietary group macrophages exhibited an enhanced phagocytic activity in term s of overall phagocytic percentage (range = 28 to 39% versus 24 to 25% in the basal group) and the average number of SRBC per phagocytic macrophage (range = 2.2 to 3.6 versus 1.8 to 2.5 in the basal group). This increase was linear with each incremental increase of dietary Spirulina. While LPS-induced nitrite levels in macrophages from basal diet group ranged from 60 to 278 μM over the three developmental ages, these levels in all Spirulina dietary groups were significantly higher (0.5% group range = 198 to 457 μM; 1.0% group range = 161 to 359 7μM and 2.0% group range = 204 to 420 μM. These data clearly show that Spirulina platensis feeding upregulates macrophage phagocytic as well as metabolic pathways leading to increased nitric oxide synthase activity. These findings therefore imply that Spirulina platensis may enhance the functions of mononuclear phagocytic system thereby increasing the disease resistance potential in chickens.