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Research Project
Using blue technology for the green feeding of poultry
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Publications
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.
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.
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.
Innovations in Limnospira platensis Fermentation: From Process Enhancements to Biotechnological Applications
Publication . Spínola, Maria P.; Mendes, Ana R.; Prates, José A. M.
The cyanobacterium Limnospira platensis, vulgarly Spirulina, has gained significant attention
due to its high protein content, rich bioactive compounds, and health benefits, making it a valuable
resource in biotechnology, nutraceuticals, food supplements, biopharmaceuticals, and cosmetics. Re-
cent advancements in fermentation technology have considerably improved the efficiency, scalability,
and cost-effectiveness of L. platensis production while addressing environmental sustainability and
enhancing product quality. Based on well-recognized databases (Google Scholar, PubMed, Scopus,
Web of Science), this review explores the latest developments in L. platensis fermentation, empha-
sizing strain improvement, bioprocess engineering, and optimization of fermentation parameters.
It also examines key factors such as bioreactor design, downstream processing, and innovative
monitoring technologies aimed at maximizing biomass yield and bioactive compound production.
Additionally, emerging applications of fermented L. platensis in various industries and future per-
spectives, including large-scale production, regulatory barriers, and biosafety considerations, are
discussed. These insights provide a comprehensive outlook on the future of L. platensis fermentation
in biotechnological applications.
Assessing the Influence of Cumulative Chlorella vulgaris Intake on Broiler Carcass Traits, Meat Quality and Oxidative Stability
Publication . Mendes, Ana R.; Spínola, Maria P.; Lordelo, Madalena; Prates, José A. M.
The impacts of cumulative Chlorella vulgaris intake (proportion of microalga in the diet
multiplied by the total feed consumed by each bird) on broiler carcass traits, meat quality and ox-
idative stability were reviewed to identify the optimal intake levels for maximising benefits. Our
findings indicate that a cumulative intake of 8.73 g/bird significantly enhances thigh yield, while
levels ranging from 8.73 to 401 g/bird optimise carcass weight and overall meat quality. However,
higher cumulative levels may reduce carcass dressing percentage due to metabolic inefficiencies.
Furthermore, C. vulgaris intake improves the oxidative stability of broiler meat by increasing antioxi-
dant levels and balancing pro- and antioxidants. Including C. vulgaris in broiler diets boosts total
carotenoid content, and antioxidant assays confirm that it enhances meat oxidative stability, with
low to moderate cumulative intake levels (8.73 to 401 g/bird) providing the best balance of benefits.
Optimal oxidative stability and antioxidant properties were observed at a cumulative intake level of
401 g/bird, showing significant improvements in meat antioxidant capacity. Higher levels may lead
to diminishing returns or potential negative effects due to the digestibility issues of the microalga.
Future research should refine intake models, understand the bioavailability of C. vulgaris nutrients
and explore cost-effective methods to enhance its digestibility, to ensure its viability and sustainability
as a feed additive.
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Funding agency
Fundação para a Ciência e a Tecnologia
Funding programme
Funding Award Number
UI/BD/153071/2022