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Advisor(s)
Abstract(s)
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
Description
Keywords
Chlorella vulgaris feed enzymes weaned piglets meat quality nutritional quality
Pedagogical Context
Citation
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
Publisher
MDPI