Use of Artemia Meal as a Protein Supplement in Broiler Diet

In spite of superiority of animal proteins as compared with plant proteins, usage of some resources like meat and bone meal maybe restricted, because have salmonella pollution. The other problems that produce by use of fish meal deterioration include, decrease of broiler meat and eggs quality and gizzard erosion. If will not apply suitable temperature in process of fish meal production, thiaminase will remains in supplies and produce dangerous effects. Under condition of feed ingredients deposition before usage by animal, thiaminase will decrease thiamin level. Furthermore existence of trimethylamine in fish meal is caused unpalatable taste and odor in meat and egg that have produced. This situation will more observe when birds unable to produce enough trimethylamine oxidase for elimination of trimethylamine (Klasing, 1998;Leeson&Summers, 2001).Ras et al. (2002) in a nutritional experiment, had replacement fish meal by sun cured artemia meal on one-day old broilers during 9 weeks. Diets included fish meal and other contains 2.5, 5, 7.5 and 10 percent of artemia meal. Results showed that mean of broilers weight with 2.5, 5, 7.5 percent of artemia had significant difference in comparison with 10% artemia. There was significant differences between treatments from standpoint of feed intake and feed conversion ratio (P<0.05). This researchers had pointed that can use artemia or brine shrimp as a feed ingredients with high level of energy and protein in poultry nutrition (Ras et al., 2002).