Microalgae (Chlorella vulgaris and Spirulina platensis) as a Protein Alternative and Their Effects on Productive Performances, Blood Parameters, Protein Digestibility, and Nutritional Value of Laying Hens’ Egg

Protein is an essential nutrient for laying hens, playing a crucial role in egg production and supporting their overall health. An 8-week feeding trial was conducted on 120 Lohmann Brown hens (aged 38 weeks). The layers were assigned randomly to three groups housed cages (twenty replicates × two birds/cage). All fed corn–soybean meal basal diet (2750 kcal/kg metabolizable energy (ME) with 17.8% crude protein (CP)). In contrast conventional (CON), the experimental supplemented primarily at expense of soybean 2.0% Chlorella vulgaris (CV2%) Spirulina platensis (SP2%). Their high concentrations chlorophyll (5.56; 9.06 mg/g), b (0.88; 1.34 antioxidant activity expressed as 2,2-diphenyl-1-picrylhydrazyl (73.29; 81.27 DPPH% inhibition) improved yolk quality. At end trial, eighteen eggs/group (six samples/group, eggs/sample) collected determine quality nutritional parameters (fatty acids profile, cholesterol, β-carotene, color, capacity). To enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH), total capacity (TAC), blood samples period. Microalgae inclusion increased (p < 0.05) fatty acid content, ß-carotene concentration 0.001), 0.0001), color intensity 0.001) significantly, especially redness a* parameter, but without any significant results concerning cholesterol concentration. Boiling eggs 10 min significantly b* parameter microalgae treatments. supplementation hens’ positively influenced properties.