Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2023 |
| 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/10400.18/9103 |
Resumo: | Pubmed Free article |
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Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementationCarbohydraseWeaned PigletMeat QualityNutritional ValueUlva lactucaComposição dos AlimentosPubmed Free articleThe impact of the dietary incorporation of 7% Ulva lactuca, a green seaweed, on the quality and nutritional value of piglet’s meat was assessed. U. lactuca is rich in nutrients and bioactive compounds but its cell wall is composed of complex polysaccharides that reduce their bioavailability. Therefore, the effect of supplementing piglet diets with exogenous carbohydrases was also assessed here. A total of 40 male weaned piglets were divided into four dietary groups, each with 10 piglets: control (wheat, maize and soybean meal-based diet), UL (7% U. lactuca replacing the control diet), UL +R (UL and 0.005% Rovabio®), and UL +E (UL and 0.01% ulvan lyase). The piglets were fed the diets for 2 weeks. The results showed that incorporating U. lactuca in piglet diets did not influence most of the meat quality traits (P >0.05). However, the incorporation of U. lactuca with the commercial carbohydrase (UL +R) increased the amount of the docosahexaenoic acid (DHA; 22:6n-3) in their meat (P =0.011) compared with the control, by 54%. In addition, meat from piglets fed seaweed diets showed a nearly two-fold increase in iodine contents (P <0.001). Meat tenderness, juiciness and overall acceptability of piglets fed the control diet and the UL diet were lower than those fed the diets containing seaweed and carbohydrases (P <0.001). Overall, the findings indicate that 7% U. lactuca in the diets of weaned piglets had no major detrimental effects on meat quality and their carbohydrase supplementation has the potential to improve meat sensory traits.Funding: This research was funded by Fundação para a Ciência e a Tecnologia (FCT), Portugal, through PTDC/CAL-ZOO/30238/2017 grant, associated with a post-doc contract to M.C., and PhD fellowships to J.M. P. (SFRH/BPD/116816/2016) and D.M.R. (SFRH/BD/143992/2019). CIISA (UIDB/00276/2020), AL4AnimalS (LA/P/0059/2020) and LEAF (UIDB/04129/2020) grants, also from FCT, are also acknowledged. The authors acknowledge Teresa Costa from Indukern, Lda. (Sintra, Portugal), for the Rovabio® Excel AP kind donation. The graphical abstract was created using BioRender.com (https://biorender.com/).ElsevierRepositório Científico do Instituto Nacional de SaúdePestana, José M.Alfaia, Cristina M.Ribeiro, David MiguelCosta, Mónica M.Carvalho, Daniela F.P.Martins, Cátia F.Alves, Victor M.D.Lemos, José P.C.Mourato, MiguelDelgado, InêsGueifão, SandraCoelho, InêsAlmeida, André M.Freire, João P.B.Prates, José A.M.2024-02-14T10:53:44Z2023-08-062023-08-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/9103engMeat Sci. 2023 Nov:205:109306. doi: 10.1016/j.meatsci.2023.109306. Epub 2023 Aug 6.0309-174010.1016/j.meatsci.2023.109306info: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:RCAAP2024-02-17T01:31:09Zoai:repositorio.insa.pt:10400.18/9103Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:38:33.353469Repositório 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 |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation |
| title |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation |
| spellingShingle |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation Pestana, José M. Carbohydrase Weaned Piglet Meat Quality Nutritional Value Ulva lactuca Composição dos Alimentos |
| title_short |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation |
| title_full |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation |
| title_fullStr |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation |
| title_full_unstemmed |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation |
| title_sort |
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation |
| author |
Pestana, José M. |
| author_facet |
Pestana, José M. Alfaia, Cristina M. Ribeiro, David Miguel Costa, Mónica M. Carvalho, Daniela F.P. Martins, Cátia F. Alves, Victor M.D. Lemos, José P.C. Mourato, Miguel Delgado, Inês Gueifão, Sandra Coelho, Inês Almeida, André M. Freire, João P.B. Prates, José A.M. |
| author_role |
author |
| author2 |
Alfaia, Cristina M. Ribeiro, David Miguel Costa, Mónica M. Carvalho, Daniela F.P. Martins, Cátia F. Alves, Victor M.D. Lemos, José P.C. Mourato, Miguel Delgado, Inês Gueifão, Sandra Coelho, Inês Almeida, André M. Freire, João P.B. Prates, José A.M. |
| author2_role |
author author author author author author author author author author author author author author |
| dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
| dc.contributor.author.fl_str_mv |
Pestana, José M. Alfaia, Cristina M. Ribeiro, David Miguel Costa, Mónica M. Carvalho, Daniela F.P. Martins, Cátia F. Alves, Victor M.D. Lemos, José P.C. Mourato, Miguel Delgado, Inês Gueifão, Sandra Coelho, Inês Almeida, André M. Freire, João P.B. Prates, José A.M. |
| dc.subject.por.fl_str_mv |
Carbohydrase Weaned Piglet Meat Quality Nutritional Value Ulva lactuca Composição dos Alimentos |
| topic |
Carbohydrase Weaned Piglet Meat Quality Nutritional Value Ulva lactuca Composição dos Alimentos |
| description |
Pubmed Free article |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023-08-06 2023-08-06T00:00:00Z 2024-02-14T10:53:44Z |
| 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/10400.18/9103 |
| url |
http://hdl.handle.net/10400.18/9103 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Meat Sci. 2023 Nov:205:109306. doi: 10.1016/j.meatsci.2023.109306. Epub 2023 Aug 6. 0309-1740 10.1016/j.meatsci.2023.109306 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier |
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Elsevier |
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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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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