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Feeding broiler chickens with Spirulina 15% for two, the breast and thighs exhibited higher values of yellowness (b*) compared to the control, as well as total carotenoids and saturated fatty acids were increased, but levels of n-3 polyunsaturated fatty acids and -tocopherol were reduced (52) found that the quality of the breast meat of broilers fed Spirulina diets (0.25, 0.5, 0.75, or 1.0%) for 35 days was not substantially altered while seven-day drip loss was linearly reduced