author(s)
Nathan Harris

abstract
Algal-derived functional foods, particularly Spirulina (Arthrospira platensis), are gaining global recognition in animal nutrition for their dual role in providing high-quality nutrients and enhancing physiological functions. Rich in protein (55-70%), carotenoids, ?-linolenic acid (GLA), phycocyanin, vitamins, and minerals, Spirulina contributes to antioxidant defense, immune modulation, pigmentation, and gut stability. Evidence demonstrates improved growth, feed efficiency, and product quality in poultry, aquaculture, dairy cows, and companion animals, although very high inclusion levels may reduce digestibility in swine. This paper reviews its mechanisms of action, species-specific outcomes, and safety aspects, while also highlighting sustainability and economic feasibility.