Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/21466 |
Resumo: | Chlorella vulgaris (CH) is usually considered a feed supplement in pig nutrition, and its use as an ingredient is poorly studied. Among many interesting characteristics, this microalga has high protein levels and can be a putative alternative for soybean meal. Our aim was to study the effect of a 5% CH incorporation in the diet, individually or combined with two carbohydrases, on meat quality traits and nutritional value. Forty-four post-weaned male piglets individually housed, with an initial live weight of 11.2 0.46 kg, were randomly distributed into four experimental groups: control (n = 11, without CH) and three groups fed with 5% CH incorporation, plain (n = 10), with 0.005% Rovabio® Excel AP (n = 10), and with 0.01% of a pre-selected four-CAZyme mixture (n = 11). After two weeks of trial, piglets were slaughtered and longissimus lumborum collected. CH had no effect on piglets’ growth performance. In turn, incorporation of CH improved the nutritional value of meat by increasing total carotenoids and n-3 PUFA content, thus contributing to a more positive n-6/n-3 fatty acid ratio. The supplementation with Rovabio® benefited tenderness and increased overall acceptability of pork. Our results show beyond doubt the viability of the utilization of this microalga as a feed ingredient for swine production |
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Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meatChlorella vulgarisfeed enzymesweaned pigletsmeat qualitynutritional qualityChlorella vulgaris (CH) is usually considered a feed supplement in pig nutrition, and its use as an ingredient is poorly studied. Among many interesting characteristics, this microalga has high protein levels and can be a putative alternative for soybean meal. Our aim was to study the effect of a 5% CH incorporation in the diet, individually or combined with two carbohydrases, on meat quality traits and nutritional value. Forty-four post-weaned male piglets individually housed, with an initial live weight of 11.2 0.46 kg, were randomly distributed into four experimental groups: control (n = 11, without CH) and three groups fed with 5% CH incorporation, plain (n = 10), with 0.005% Rovabio® Excel AP (n = 10), and with 0.01% of a pre-selected four-CAZyme mixture (n = 11). After two weeks of trial, piglets were slaughtered and longissimus lumborum collected. CH had no effect on piglets’ growth performance. In turn, incorporation of CH improved the nutritional value of meat by increasing total carotenoids and n-3 PUFA content, thus contributing to a more positive n-6/n-3 fatty acid ratio. The supplementation with Rovabio® benefited tenderness and increased overall acceptability of pork. Our results show beyond doubt the viability of the utilization of this microalga as a feed ingredient for swine productionMDPIRepositório da Universidade de LisboaMartins, Cátia F.Pestana, José M.Alfaia, Cristina M.Costa, MónicaRibeiro, David M.Coelho, DiogoLopes, Paula A.Almeida, André M.Freire, JoãoPrates, José A.M.2021-06-16T11:16:48Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/21466engMartins, C.F.; Pestana, J.M.; Alfaia, C.M.; Costa, M.; Ribeiro, D.M.; Coelho, D.; Lopes, P.A.; Almeida, A.M.; Freire, J.P.B.; Prates, J.A.M. Effects of Chlorella vulgaris as a Feed Ingredient on the Quality and Nutritional Value ofWeaned Piglets’ Meat. Foods 2021, 10, 1155https:// doi.org/10.3390/foods10061155info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:50:55ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat |
title |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat |
spellingShingle |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat Martins, Cátia F. Chlorella vulgaris feed enzymes weaned piglets meat quality nutritional quality |
title_short |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat |
title_full |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat |
title_fullStr |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat |
title_full_unstemmed |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat |
title_sort |
Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat |
author |
Martins, Cátia F. |
author_facet |
Martins, Cátia F. Pestana, José M. Alfaia, Cristina M. Costa, Mónica Ribeiro, David M. Coelho, Diogo Lopes, Paula A. Almeida, André M. Freire, João Prates, José A.M. |
author_role |
author |
author2 |
Pestana, José M. Alfaia, Cristina M. Costa, Mónica Ribeiro, David M. Coelho, Diogo Lopes, Paula A. Almeida, André M. Freire, João Prates, José A.M. |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Martins, Cátia F. Pestana, José M. Alfaia, Cristina M. Costa, Mónica Ribeiro, David M. Coelho, Diogo Lopes, Paula A. Almeida, André M. Freire, João Prates, José A.M. |
dc.subject.por.fl_str_mv |
Chlorella vulgaris feed enzymes weaned piglets meat quality nutritional quality |
topic |
Chlorella vulgaris feed enzymes weaned piglets meat quality nutritional quality |
description |
Chlorella vulgaris (CH) is usually considered a feed supplement in pig nutrition, and its use as an ingredient is poorly studied. Among many interesting characteristics, this microalga has high protein levels and can be a putative alternative for soybean meal. Our aim was to study the effect of a 5% CH incorporation in the diet, individually or combined with two carbohydrases, on meat quality traits and nutritional value. Forty-four post-weaned male piglets individually housed, with an initial live weight of 11.2 0.46 kg, were randomly distributed into four experimental groups: control (n = 11, without CH) and three groups fed with 5% CH incorporation, plain (n = 10), with 0.005% Rovabio® Excel AP (n = 10), and with 0.01% of a pre-selected four-CAZyme mixture (n = 11). After two weeks of trial, piglets were slaughtered and longissimus lumborum collected. CH had no effect on piglets’ growth performance. In turn, incorporation of CH improved the nutritional value of meat by increasing total carotenoids and n-3 PUFA content, thus contributing to a more positive n-6/n-3 fatty acid ratio. The supplementation with Rovabio® benefited tenderness and increased overall acceptability of pork. Our results show beyond doubt the viability of the utilization of this microalga as a feed ingredient for swine production |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-16T11:16:48Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/21466 |
url |
http://hdl.handle.net/10400.5/21466 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Martins, C.F.; Pestana, J.M.; Alfaia, C.M.; Costa, M.; Ribeiro, D.M.; Coelho, D.; Lopes, P.A.; Almeida, A.M.; Freire, J.P.B.; Prates, J.A.M. Effects of Chlorella vulgaris as a Feed Ingredient on the Quality and Nutritional Value ofWeaned Piglets’ Meat. Foods 2021, 10, 1155 https:// doi.org/10.3390/foods10061155 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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