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Xue, H., Hu, Q., Saito, H., Zhang, H., Li, J., Cai, P., Ou, R., Lin, H. and Imbs, B. (2002) Molecular Species Composition of Glycolipids from Spirulina platensis. Food Chemistry, 77, 9-13. https://doi.org/10.1016/S0308-8146(01)00315-6

has been cited by the following article:

• TITLE: Availability and Nutritive Value of Spirulina (Arthrospira fusiformis) from Arenguade and Chitu Lakes of Rift Valley of Ethiopia and Farmers’ Perception about Its Utilization

  AUTHORS: Eden Getachew, Tegene Negesse, Ajebu Nurfeta

  KEYWORDS: Spirulina, Lake Arenguade, Lake Chitu, Reference Feed, Chemical Composition

  JOURNAL NAME: Open Journal of Animal Sciences, Vol.9 No.4, September 20, 2019

  ABSTRACT: Farmers perception about availability and utilization of Spirulina (Arthrospira fusiformis) were assessed and its nutritive value compared against reference proteins (soybean and nuge cake). Samples of Spirulina were collected from Arenguade and Chitu lakes of rift valley of Ethiopia. A survey was conducted on purposively selected 100 households (HH) living around the Lakes which are located in Gerbicha and Labu subuqa districts of Debre Zeit town and west Arsi zone, respectively. Chemical composition and in vitro dry matter digestibility (IVDMD) and total gas volume (TGV) of feed samples were determined. Respondents of both districts are not aware of Spirulina as animal feed. Spirulina was available during dry season in Arenguade and whole year in Chitu. The highest (p 0.05) in crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL) and metabolizable energy (ME) contents between Spirulina from both lakes. Spirulina from Chitu produced the highest TGV (31.2 ml) and fermented faster than Spirulina from Arenguade. Lowest (p