Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality

Detalhes bibliográficos
Autor(a) principal: Pestana, J.M.
Data de Publicação: 2020
Outros Autores: Puerta, B., Santos, H., Madeira, M.S., Alfaia, C.M., Lopes, P.A., Pinto, R.M.A., Lemos, J.P.C., Fontes, C.M.G.A., Lordelo, M.M., Prates, J.A.M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/20228
Resumo: This study assessed the effect of Spirulina (Arthrospira platensis), individually and in combination with exogenous enzymes, on growth performance, carcass traits, and meat quality of broiler chickens. One hundred and twenty Ross 308 male chickens were allocated into 40 battery brooders, with 3 birds per cage, and fed ad libitum a corn-based diet during the first 21 D of the trial. The experimental period lasted from day 21 to 35, during which birds were fed 4 different diets: a corn-soybean basal diet, taken as the control group, a basal diet containing 15% Spirulina (MA), a basal diet containing 15% Spirulina plus 0.005% Rovabio Excel AP (MAR), and a basal diet containing 15% Spirulina plus 0.01% lysozyme (MAL). Body weight gain (P , 0.001) and feed conversion rate (P , 0.001) were improved in control chickens, when compared with those fed with Spirulina. In addition, Spirulina increased the length of duodenum plus jejunum in relation to the other treatment (P , 0.01). Chickens on the MAL diet showed a considerable increase in digesta viscosity (P , 0.05) compared with the control group. Breast and thigh meats from chickens fed with Spirulina, with or without the addition of exogenous enzymes, had higher values of yellowness (b*) (P , 0.001), total carotenoids (P , 0.001), and saturated fatty acids (P , 0.001), whereas n-3 polyunsaturated fatty acid (P , 0.01) and a-tocopherol (P , 0.001) decreased, when compared with the control. In conclusion, the incorporation of 15% Spirulina in broiler diets, individually or combined with exogenous enzymes, reduced birds’ performance through a higher digesta viscosity, which is likely associated with the gelation of microalga indigestible proteins. In addition, cell wall of Spirulina was successfully broken by the addition of lysozyme, but not by Rovabio Excel AP. Therefore, we anticipate that the combination of lysozyme with an exogenous specific peptidase could improve the digestibility of proteins from this microalga and avoid their detrimental gelation
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spelling Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat qualitySpirulinaexogenous enzymegrowth performancemeat qualitybroiler chickenThis study assessed the effect of Spirulina (Arthrospira platensis), individually and in combination with exogenous enzymes, on growth performance, carcass traits, and meat quality of broiler chickens. One hundred and twenty Ross 308 male chickens were allocated into 40 battery brooders, with 3 birds per cage, and fed ad libitum a corn-based diet during the first 21 D of the trial. The experimental period lasted from day 21 to 35, during which birds were fed 4 different diets: a corn-soybean basal diet, taken as the control group, a basal diet containing 15% Spirulina (MA), a basal diet containing 15% Spirulina plus 0.005% Rovabio Excel AP (MAR), and a basal diet containing 15% Spirulina plus 0.01% lysozyme (MAL). Body weight gain (P , 0.001) and feed conversion rate (P , 0.001) were improved in control chickens, when compared with those fed with Spirulina. In addition, Spirulina increased the length of duodenum plus jejunum in relation to the other treatment (P , 0.01). Chickens on the MAL diet showed a considerable increase in digesta viscosity (P , 0.05) compared with the control group. Breast and thigh meats from chickens fed with Spirulina, with or without the addition of exogenous enzymes, had higher values of yellowness (b*) (P , 0.001), total carotenoids (P , 0.001), and saturated fatty acids (P , 0.001), whereas n-3 polyunsaturated fatty acid (P , 0.01) and a-tocopherol (P , 0.001) decreased, when compared with the control. In conclusion, the incorporation of 15% Spirulina in broiler diets, individually or combined with exogenous enzymes, reduced birds’ performance through a higher digesta viscosity, which is likely associated with the gelation of microalga indigestible proteins. In addition, cell wall of Spirulina was successfully broken by the addition of lysozyme, but not by Rovabio Excel AP. Therefore, we anticipate that the combination of lysozyme with an exogenous specific peptidase could improve the digestibility of proteins from this microalga and avoid their detrimental gelationPoultry Science AssociationRepositório da Universidade de LisboaPestana, J.M.Puerta, B.Santos, H.Madeira, M.S.Alfaia, C.M.Lopes, P.A.Pinto, R.M.A.Lemos, J.P.C.Fontes, C.M.G.A.Lordelo, M.M.Prates, J.A.M.2020-08-10T14:19:55Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/20228eng2020 Poultry Science 99:2519–2532https://doi.org/10.1016/j.psj.2019.11.069info: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:RCAAP2023-03-06T14:49:41Zoai:www.repository.utl.pt:10400.5/20228Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:05:00.912516Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
title Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
spellingShingle Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
Pestana, J.M.
Spirulina
exogenous enzyme
growth performance
meat quality
broiler chicken
title_short Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
title_full Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
title_fullStr Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
title_full_unstemmed Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
title_sort Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits and meat quality
author Pestana, J.M.
author_facet Pestana, J.M.
Puerta, B.
Santos, H.
Madeira, M.S.
Alfaia, C.M.
Lopes, P.A.
Pinto, R.M.A.
Lemos, J.P.C.
Fontes, C.M.G.A.
Lordelo, M.M.
Prates, J.A.M.
author_role author
author2 Puerta, B.
Santos, H.
Madeira, M.S.
Alfaia, C.M.
Lopes, P.A.
Pinto, R.M.A.
Lemos, J.P.C.
Fontes, C.M.G.A.
Lordelo, M.M.
Prates, J.A.M.
author2_role author
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 Pestana, J.M.
Puerta, B.
Santos, H.
Madeira, M.S.
Alfaia, C.M.
Lopes, P.A.
Pinto, R.M.A.
Lemos, J.P.C.
Fontes, C.M.G.A.
Lordelo, M.M.
Prates, J.A.M.
dc.subject.por.fl_str_mv Spirulina
exogenous enzyme
growth performance
meat quality
broiler chicken
topic Spirulina
exogenous enzyme
growth performance
meat quality
broiler chicken
description This study assessed the effect of Spirulina (Arthrospira platensis), individually and in combination with exogenous enzymes, on growth performance, carcass traits, and meat quality of broiler chickens. One hundred and twenty Ross 308 male chickens were allocated into 40 battery brooders, with 3 birds per cage, and fed ad libitum a corn-based diet during the first 21 D of the trial. The experimental period lasted from day 21 to 35, during which birds were fed 4 different diets: a corn-soybean basal diet, taken as the control group, a basal diet containing 15% Spirulina (MA), a basal diet containing 15% Spirulina plus 0.005% Rovabio Excel AP (MAR), and a basal diet containing 15% Spirulina plus 0.01% lysozyme (MAL). Body weight gain (P , 0.001) and feed conversion rate (P , 0.001) were improved in control chickens, when compared with those fed with Spirulina. In addition, Spirulina increased the length of duodenum plus jejunum in relation to the other treatment (P , 0.01). Chickens on the MAL diet showed a considerable increase in digesta viscosity (P , 0.05) compared with the control group. Breast and thigh meats from chickens fed with Spirulina, with or without the addition of exogenous enzymes, had higher values of yellowness (b*) (P , 0.001), total carotenoids (P , 0.001), and saturated fatty acids (P , 0.001), whereas n-3 polyunsaturated fatty acid (P , 0.01) and a-tocopherol (P , 0.001) decreased, when compared with the control. In conclusion, the incorporation of 15% Spirulina in broiler diets, individually or combined with exogenous enzymes, reduced birds’ performance through a higher digesta viscosity, which is likely associated with the gelation of microalga indigestible proteins. In addition, cell wall of Spirulina was successfully broken by the addition of lysozyme, but not by Rovabio Excel AP. Therefore, we anticipate that the combination of lysozyme with an exogenous specific peptidase could improve the digestibility of proteins from this microalga and avoid their detrimental gelation
publishDate 2020
dc.date.none.fl_str_mv 2020-08-10T14:19:55Z
2020
2020-01-01T00:00:00Z
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/10400.5/20228
url http://hdl.handle.net/10400.5/20228
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2020 Poultry Science 99:2519–2532
https://doi.org/10.1016/j.psj.2019.11.069
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 Poultry Science Association
publisher.none.fl_str_mv Poultry Science Association
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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