Researchers tested whether adding a nutrient-rich green algae called Chlorella to chicken feed could improve how efficiently chickens grow and the quality of their meat. They fed chickens different diets over three weeks—some with regular feed, others with 15% algae added, and some with specially processed algae or extra enzymes. The results showed that chickens eating the algae-based diets grew just as well or better than those on regular feed, had healthier fat profiles in their livers, and converted feed to body weight more efficiently. This suggests that green algae could be a sustainable and nutritious ingredient for chicken farming.

The Quick Take

  • What they studied: Whether adding green algae (Chlorella vulgaris) to chicken feed improves how well chickens grow and the nutritional quality of their meat and organs.
  • Who participated: Broiler chickens (chickens raised for meat) during their final three weeks of growth before processing. The study compared four different diet groups: regular feed, feed with 15% algae, feed with algae plus extra enzymes, and feed with specially heat-treated algae.
  • Key finding: Chickens fed the heat-treated algae diet gained weight faster and converted their feed into body weight more efficiently than control chickens. All algae-fed groups showed healthier fat ratios in their livers, with better balance between omega-6 and omega-3 fatty acids—similar to what we look for in human nutrition.
  • What it means for you: If you eat chicken, this research suggests that farmers could use sustainable green algae as a feed ingredient to produce healthier meat with better fatty acid profiles, potentially offering nutritional benefits. However, this is early-stage research in animals, and more studies are needed before these benefits would apply to human consumers.

The Research Details

Researchers divided chickens into four groups and fed them different diets during the final three weeks before processing. One group ate standard chicken feed made from corn and soybean meal (the control group). The other three groups ate diets containing 15% green algae, with variations: one group got plain algae, one got algae plus extra digestive enzymes to help break it down, and one got algae that was heat-treated through a process called extrusion to make it easier to digest. The researchers then measured how much the chickens grew, checked their blood health, and analyzed the fat content and mineral levels in their livers.

The study was designed this way because green algae has a tough cell wall that makes it hard for chickens to digest and absorb its nutrients. By testing different processing methods (extrusion and enzyme supplementation), the researchers wanted to see if they could unlock more of the algae’s nutritional benefits. This is important because algae is a sustainable, environmentally-friendly feed ingredient that could reduce the environmental impact of chicken farming.

The researchers measured multiple health markers including growth rate, feed conversion efficiency (how much feed it takes to gain one pound of weight), blood cell counts, blood chemistry, and the specific types of fats stored in the liver. This comprehensive approach allowed them to see not just whether the chickens grew, but whether they stayed healthy while doing so.

This research matters because the world needs more sustainable ways to feed livestock. Traditional chicken feed relies heavily on crops like corn and soybean, which require significant land, water, and fertilizer. Green algae grows quickly in controlled environments and requires far fewer resources. However, algae’s tough cell wall has been a barrier to using it as animal feed. By testing ways to make algae more digestible, this study helps determine whether it could become a practical, sustainable feed ingredient. The findings about improved fat profiles in chicken meat also suggest potential nutritional benefits for consumers.

This study was published in a peer-reviewed scientific journal (British Poultry Science), which means other experts reviewed the research before publication. The researchers used a controlled experimental design with multiple treatment groups and measured many different health markers, which strengthens the reliability of their findings. However, the sample size wasn’t specified in the abstract, which makes it harder to assess the statistical power of the results. The study was conducted in a controlled laboratory setting with standardized chickens and feed, which means the results might not perfectly match what happens on real farms with different conditions. Additionally, this research was done in animals, so we cannot directly apply these findings to human nutrition without further research.

What the Results Show

All three groups of chickens fed green algae maintained or improved their growth compared to the control group eating standard feed. Most notably, the chickens fed heat-treated algae (CHLEXT group) showed significantly better results: they reached a higher final body weight, gained more weight overall, and most importantly, converted their feed into body weight more efficiently—meaning they needed less feed to gain the same amount of weight. This improved feed efficiency is economically important for farmers because feed is one of the largest costs in chicken production.

The most significant finding for human nutrition was the change in liver fat composition. All groups eating algae showed a healthier balance of omega-6 to omega-3 fatty acids in their livers. This is important because modern diets typically contain too much omega-6 relative to omega-3, and this imbalance is associated with inflammation and various health problems. The algae-fed chickens had a more balanced ratio, suggesting that eating meat from these chickens might provide better nutritional benefits.

Blood chemistry tests revealed that chickens eating algae had lower levels of triglycerides (a type of fat in the blood) and higher glucose levels compared to control chickens. The reduction in triglycerides is generally considered a positive health marker. Additionally, chickens in the plain algae and enzyme-supplemented groups showed lower creatine levels, which may indicate changes in muscle metabolism.

Most blood cell counts remained normal across all groups, suggesting that the algae diets didn’t negatively affect immune function. However, the heat-treated algae group showed some changes in white blood cell types: they had lower granulocyte counts (a type of white blood cell involved in fighting infection) and higher lymphocyte counts (another type of white blood cell). These changes were still within normal ranges and may actually indicate improved immune function, though this would require further investigation. The study also found that heat-treated algae reduced magnesium levels in the liver compared to standard feed, which could be a minor concern if this effect occurred in other tissues, though the study didn’t measure this.

This study breaks new ground in several ways. While previous research has explored using Chlorella in animal feed, no prior studies had tested such a high inclusion level (15% of the diet) in broiler chickens during the finishing period. Additionally, this appears to be the first study to examine how extrusion (heat treatment) and enzyme super-dosing affect the nutritional benefits of Chlorella in poultry. The findings align with general knowledge that processing can improve nutrient availability from plant-based ingredients, and the improved omega-6 to omega-3 ratio is consistent with what we know about algae’s nutritional composition. However, the specific metabolic effects observed (like the changes in blood glucose and triglycerides) add new information to the scientific literature.

The study abstract doesn’t specify the exact number of chickens used, making it difficult to assess whether the sample size was large enough to detect meaningful differences. The research was conducted in a controlled laboratory setting, so results might differ on commercial farms with different environmental conditions and management practices. The study only measured effects during the final three weeks of growth; we don’t know if similar benefits would occur if algae were fed for the entire growth period. The research was conducted in chickens, so we cannot directly conclude that these benefits would apply to other animals or to humans. Additionally, the study measured liver fat composition but didn’t measure the actual fat content of the meat itself, which is what consumers would eat. Finally, the economic cost of processing the algae (extrusion) or adding enzymes wasn’t discussed, so we don’t know whether these improvements would be cost-effective for farmers.

The Bottom Line

Based on this research, there is moderate evidence that green algae can be included at 15% of broiler chicken diets during the finishing period without harming growth and potentially improving feed efficiency and meat quality. The heat-treated algae showed the strongest benefits. However, these findings are from a single study in a controlled setting, so farmers should consider conducting their own trials before making large-scale changes. For consumers, while the improved fatty acid profile is promising, more research is needed to determine whether eating meat from algae-fed chickens would provide measurable health benefits. This research should be considered preliminary evidence of potential benefits rather than definitive proof.

Poultry farmers and feed manufacturers should pay attention to this research as it suggests a sustainable, economically viable feed ingredient that could reduce environmental impact while maintaining or improving productivity. Consumers interested in sustainable food production and nutritional quality should find this interesting, though the practical benefits for human health remain to be proven. Researchers studying sustainable agriculture and animal nutrition should build on these findings. People with specific health concerns about omega-6 to omega-3 ratios should not make dietary changes based solely on this animal research without consulting healthcare providers.

In chickens, the benefits appeared within three weeks of feeding the algae-based diet. If similar benefits applied to humans eating meat from these chickens, the timeline would depend on how much chicken is consumed and individual metabolism. However, we cannot yet make reliable predictions about human timelines based on this animal research. Any health benefits would likely be gradual and subtle, not dramatic or immediate.

Want to Apply This Research?

  • If tracking poultry consumption, users could log the type of chicken consumed (conventional vs. potentially algae-fed) and monitor overall dietary omega-6 to omega-3 ratios through food logging. Track weekly servings of chicken and note any changes in energy levels or digestive comfort over 4-8 weeks.
  • Users could increase consumption of omega-3 rich foods (fatty fish, flaxseeds, walnuts) while tracking chicken intake, creating a comprehensive approach to improving fatty acid balance. When purchasing chicken, users could note whether products specify algae-based or sustainable feed sources, supporting producers who adopt these practices.
  • Establish a baseline of current chicken consumption and omega-3 intake, then monitor changes monthly. Track any subjective health markers like energy levels, inflammation indicators, or digestive health. Over 3-6 months, users could assess whether dietary changes correlate with any perceived health improvements, though they should understand that individual results may vary significantly.

This research was conducted in chickens and represents early-stage findings about using green algae as animal feed. The results do not directly apply to human nutrition or health. Consumers should not make dietary changes based solely on this animal research. While the findings are promising for sustainable agriculture, more research is needed to determine whether eating meat from algae-fed chickens would provide measurable health benefits in humans. Anyone with specific health concerns about fatty acid intake or dietary choices should consult with a healthcare provider or registered dietitian. This summary is for informational purposes only and should not be considered medical advice.