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Research Project
Using microalga Chlorella vulgaris for the sustainable feeding of broilers
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Publications
Impact of Chlorella vulgaris Intake Levels on Performance Parameters and Blood Health Markers in Broiler Chickens
Publication . Mendes, Ana R.; Spínola, Maria P.; Lordelo, Madalena; Prates, José A. M.
This systematic review examines the effects of cumulative Chlorella vulgaris intake levels
on broiler chickens, focusing on growth performance and systemic health markers. The review
establishes a clear relationship between cumulative C. vulgaris intake and significant outcomes in
poultry nutrition and health through a detailed analysis of various studies. The correlation analysis
revealed that cumulative C. vulgaris intake levels ranging from 0.8 to 718 g/bird influenced growth
rates and feed efficiency, following sigmoid models. Specifically, intakes of approximately 20 g/bird
maximized final body weight (R2 = 0.616, p < 0.001), cumulative body weight gain (R2 = 0.627,
p < 0.001) and daily weight gain (R2 = 0.639, p < 0.001). The feed conversion ratio also improved with
increasing C. vulgaris intakes up to this level, although this was non-significant (R2 = 0.289, p = 0.117).
In addition, similar cumulative C. vulgaris intake levels impacted plasma health markers in broilers,
leading to reductions in triacylglycerols and cholesterol and improvements in immunoglobulin
levels. These findings underscore the importance of carefully calibrated C. vulgaris supplementation
strategies to optimise poultry growth and health without adverse effects. Future research should focus
on refining C. vulgaris dosing guidelines and further exploring its long-term effects and mechanisms
of action to enhance poultry health and production sustainability.
Effects of high dietary inclusion of Arthrospira platensis, either extruded or supplemented with a super-dosing multi-enzyme mixture, on broiler growth performance and major meat quality parameters
Publication . Costa, Mónica M.; Spínola, Maria P.; Tavares, Beatriz; Pestana, José M.; Tavares, João C.; Martins, Cátia F.; Alfaia, Cristina M.; Carvalho, Daniela; Mendes, Ana R.; Ferreira, Joana I.; Mourato, Miguel; Lordelo, Madalena; Prates, José A. M.
Background This investigation assessed the effects of high dietary inclusion of Spirulina (Arthrospira platensis) on
broiler chicken growth performance, meat quality and nutritional attributes. For this, 120 male broiler chicks were
housed in 40 battery brooders (three birds per brooder). Initially, for 14 days, a standard corn and soybean meal diet
was administered. Subsequently, from days 14 to 35, chicks were assigned to one of the four dietary treatments
(n = 10 per treatment): (1) control diet (CTR); (2) diet with 15% Spirulina (SP); (3) diet with 15% extruded Spirulina
(SPE); and (4) diet with 15% Spirulina plus a super-dosing enzymes supplement (0.20% pancreatin extract and 0.01%
lysozyme) (SPM).
Results Throughout the experimental period, both SP and SPM diets resulted in decreased final body weight and
body weight gain compared to control (p < 0.001), with the SPE diet showing comparable results to CTR. The SPE
diet prompted an increase in average daily feed intake (p = 0.026). However, all microalga treatments increased the
feed conversion ratio compared to CTR. Dietary inclusion of Spirulina notably increased intestinal content viscosity
(p < 0.010), which was mitigated by the SPM diet. Spirulina supplementation led to lower pH levels in breast meat 24 h
post-mortem and heightened the b* colour value in both breast and thigh meats (p < 0.010). Furthermore, Spirulina
contributed to an increased accumulation of total carotenoids, n-3 polyunsaturated fatty acids (PUFA), and saturated
fatty acids (SFA), while diminishing n-6 PUFA, thus altering the n-6/n-3 and PUFA/SFA ratios favourably (p < 0.001).
However, it also reduced zinc concentration in breast meat (p < 0.001).Conclusions The findings indicate that high Spirulina levels in broiler diets impair growth due to increased intestinal
viscosity, and that extrusion pre-treatment mitigates this effect. Despite reducing digesta viscosity, a super-dosing
enzyme mix did not improve growth. Data also indicates that Spirulina enriches meat with antioxidants and n-3 PUFA
but reduces α-tocopherol and increases saturated fats. Reduced zinc content in meat suggests the need for Spirulina
biofortification to maintain its nutritional value.
Chemical Compounds, Bioactivities, and Applications of Chlorella vulgaris in Food, Feed and Medicine
Publication . Mendes, Ana R.; Spínola, Maria P.; Lordelo, Madalena; Prates, José A. M.
This review presents the chemical composition, bioactive properties, and diverse applica-
tions of Chlorella vulgaris, a green microalga widely recognized for its exceptional nutritional value
and therapeutic potential. The study emphasizes the presence of key nutrients, including high-quality
proteins, essential vitamins, minerals, and an array of bioactive compounds such as carotenoids,
chlorophyll, and polysaccharides. These compounds have been shown to exhibit a wide spectrum of
biological activities, including potent antioxidant, anti-inflammatory, immunomodulatory, antiviral,
anticancer, antidiabetic, lipid-lowering, and detoxifying effects. The review explores the multifaceted
applications of C. vulgaris in various sectors, including its growing role as a functional food ingredi-
ent, a nutraceutical supplement in animal feed, and a promising therapeutic agent for combatting
chronic diseases. This paper also highlights its potential for enhancing immune responses, mitigating
oxidative stress, promoting detoxification of heavy metals, and improving overall health outcomes.
However, current limitations in clinical evidence surrounding its medicinal efficacy present chal-
lenges that need to be addressed. Furthermore, significant obstacles remain in scaling up C. vulgaris
production, including optimizing cultivation techniques and improving bioavailability. Addition-
ally, this review identifies crucial research gaps, particularly in optimizing cultivation techniques,
improving bioavailability, and validating the clinical efficacy of C. vulgaris. By addressing these
challenges, C. vulgaris holds significant promise in contributing to global health, sustainable nutrition,
and environmental conservation efforts by serving as a source of protein and bioactive components
for a growing population while simultaneously having a lower environmental impact and requiring
fewer resources in production compared to traditional ingredients like soybean meal.
Chemical Composition, Bioactivities, and Applications of Spirulina (Limnospira platensis) in Food, Feed, and Medicine
Publication . Spínola, Maria P.; Mendes, Ana R.; Prates, José A. M.
Spirulina (Limnospira platensis) is a microalga recognised for its rich nutritional composition
and diverse bioactive compounds, making it a valuable functional food, feed, and therapeutic agent.
This review examines spirulina’s chemical composition, including its high levels of protein, essential
fatty acids, vitamins, minerals, and bioactive compounds, such as the phycocyanin pigment, polysac-
charides, and carotenoids, in food, feed, and medicine. These compounds exhibit various biological
activities, including antioxidant, anti-inflammatory, immunomodulatory, antiviral, anticancer, antidi-
abetic and lipid-lowering effects. Spirulina’s potential to mitigate oxidative stress, enhance immune
function, and inhibit tumour growth positions it as a promising candidate for preventing chronic
diseases. Additionally, spirulina is gaining interest in the animal feed sector as a promotor of growth
performance, improving immune responses and increasing resistance to diseases in livestock, poultry,
and aquaculture. Despite its well-documented health benefits, future research is needed to optimize
production/cultivation methods, improve its bioavailability, and validate its efficacy (dose–effect
relationship) and safety through clinical trials and large-scale human trials. This review underscores
the potential of spirulina to address global health and nutrition challenges, supporting its continued
application in food, feed, and medicine.
Advances in Bioprocess Engineering for Optimising Chlorella vulgaris Fermentation: Biotechnological Innovations and Applications
Publication . Mendes, Ana R.; Spínola, Maria P.; Lordelo, Madalena; Prates, José A. M.
Chlorella vulgaris, a unicellular green microalga, has obtained significant attention due to
its high protein content, abundance of bioactive compounds, and broad biotechnological potential.
Used in nutraceuticals, pharmaceuticals, and functional foods, it is now gaining traction in cosmet-
ics, biopharmaceuticals, and environmental applications. Recent advancements in fermentation
technology, such as the development of high-density fermentation strategies, adaptive evolution
of strains, and real-time monitoring systems, have greatly improved the efficiency, scalability, and
sustainability of C. vulgaris production, enhancing bioavailability and product quality. This review
explores developments in C. vulgaris fermentation, highlighting advancements in strain improve-
ment through genetic engineering, metabolic optimization, mutagenesis, and adaptive evolution,
alongside bioprocess engineering and the optimization of fermentation parameters. Key considera-
tions include bioreactor design, downstream processing, and innovative monitoring technologies
aimed at maximizing biomass yield and bioactive compound production. Emerging applications of
fermented C. vulgaris across industries are also highlighted, along with future perspectives on scaling
up production, addressing regulatory challenges, and ensuring biosafety. These insights provide a
comprehensive outlook on the future of C. vulgaris fermentation in biotechnological applications.
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Contributors
Funders
Funding agency
Fundação para a Ciência e a Tecnologia
Funding programme
OE
Funding Award Number
2022.11690.BD