Assessment of the Nutritional Composition, Antimicrobial Potential, Anticoccidial, and Antioxidant Activities of Arthospira platensis in Broilers

This study evaluates the chemical composition, fatty acid profiles, and bioactive properties of ethanolic (SPE), methanolic (SPM), and acetonic (SPA) extracts of <i>Arthrospira platensis</i>. The chemical analysis revealed a high protein content (72.08%), moderate lipid levels (6.49%), and a diverse fatty acid profile, dominated by polyunsaturated fatty acids. Antibacterial testing showed that SPE exhibited the strongest activity against Gram-negative bacteria, including <i>Escherichia coli</i> (ATCC 25922), <i>Enterobacter cloacae</i> (ATCC 49141), <i>Proteus mirabilis</i> (ATCC 25933), <i>Salmonella typhi</i> (ATCC 6539), <i>Salmonella</i> typhimurium (ATCC 14028), <i>Salmonella enteritidis</i> (ATCC 13076), <i>Salmonella gallinarum</i> (ATCC 9184), and <i>Pseudomonas aeruginosa</i> (ATCC 27853). The anticoccidial activity was also significant, with SPE reducing <i>Eimeria</i> sp. oocyst counts in poultry intestines and ceca. Antioxidant activity was highest in SPM, which also had the highest phenolic content. LC-MS/MS profiling of the methanolic extract revealed various bioactive compounds, including phenolic acids, flavonoids, carotenoids, chlorophylls, and phycobiliproteins. These results suggest that <i>A. platensis</i> has great potential as a nutraceutical supplement in poultry farming, offering a sustainable alternative to synthetic additives.