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Authors
Abstract(s)
A crescente procura por alimentos, impulsionada pelo aumento da população, exige a busca por fontes proteicas alternativas e sustentáveis. Assim, torna-se essencial encontrar alternativas viáveis para o bagaço de soja, garantindo a segurança alimentar e reduzindo impactos ambientais. Este estudo avaliou o efeito da inclusão de 15% de Espirulina (Limnospira platensis) extrudida e suplementada com enzimas na dieta de frangos de carne, focando na qualidade nutricional e estabilidade oxidativa da carne. O ensaio teve a duração de 35 dias e envolveu 120 frangos machos com 1 dia de idade, distribuídos em quatro grupos experimentais, cada um com 10 aves: controlo (CTR) com dieta basal de soja e milho; 15% de Espirulina (SP); 15% de Espirulina extrudida (SPEX); e 15% de Espirulina extrudida com uma mistura enzimática, composta por 0,20% de extrato de pancreatina suína e 0,01% de lisozima (SPEZ). A suplementação com Espirulina iniciou-se no 21º dia e foi mantida até o abate, no 35º dia. Foram analisados a oxidação lipídica, o poder antioxidante, o perfil lipídico e os pigmentos, utilizando métodos espectrofotométricos (UV e visível) e cromatográficos (GC-FID e HPLC-DAD/FD) em amostras de carne de peito e coxa. A análise estatística foi realizada com o software SAS e a unidade experimental foi a gaiola. A carne dos frangos suplementados com Espirulina apresentou pH semelhante ao grupo controlo (p=0,166), mas diferenças significativas no parâmetro b* da cor (CIELAB) (p<0,001). A adição de Espirulina não alterou significativamente os níveis de oxidação lipídica (p=0,733). No entanto, a composição do perfil lipídico variou entre os grupos, com um aumento nos ácidos gordos polinsaturados e saturados em relação ao controlo (p<0,001), o que melhorou os rácios nutricionais (n-6/n-3 e PUFA/SFA) de ácidos gordos. Conclui-se que a inclusão de Espirulina extrudida, associada à suplementação enzimática, mitiga os efeitos negativos sobre a digestibilidade, promovendo melhor aproveitamento nutricional sem prejudicar a qualidade da carne
ABSTRACT - Oxidative quality and stability of meat from chickens fed diets with high content of Spirulina per se or extruded and supplemented with exogenous enzymes - The growing demand for food, driven by population growth, requires the search for alternative and sustainable protein sources. Thus, it is essential to find viable substitutes for soybean meal, ensuring food security and reducing environmental impacts. This study evaluated the impact of including 15% Spirulina (Limnospira platensis) in the diet of broiler chickens, focusing on the nutritional quality and oxidative stability of the meat. The experiment lasted 35 days and involved 120 one-day-old male chickens, divided into four experimental groups, each with 10 birds: control (CTR) with a basal soy and corn diet; 15% Spirulina (SP); 15% extruded Spirulina (SPEX); and 15% extruded Spirulina with an enzyme mixture, composed of 0.20% pig pancreatin extract and 0.01% lysozyme (SPEZ). The Spirulina supplementation began on day 21 and continued until slaughter on day 35. Lipid oxidation, antioxidant power, lipid profile, and pigments were analyzed using spectrophotometric methods (UV and visible) and chromatographic techniques (GC-FID and HPLC-DAD/FD) in samples of breast and thigh meat. Statistical analysis was performed using SAS software. The meat of the Spirulina-supplemented chickens showed a similar pH to the control group (p=0.166), but significant differences in the b* color parameter (CIELAB) (p<0.001). Spirulina addition did not significantly affect lipid oxidation levels (p=0.733). However, the lipid profile composition varied among the groups, with an increase in omega-3 and saturated fatty acids compared to the control (p<0.001), improving nutritional ratios. It was concluded that the inclusion of extruded Spirulina, combined with enzyme supplementation, mitigates negative effects on digestibility, promoting better nutritional utilization without compromising meat quality
ABSTRACT - Oxidative quality and stability of meat from chickens fed diets with high content of Spirulina per se or extruded and supplemented with exogenous enzymes - The growing demand for food, driven by population growth, requires the search for alternative and sustainable protein sources. Thus, it is essential to find viable substitutes for soybean meal, ensuring food security and reducing environmental impacts. This study evaluated the impact of including 15% Spirulina (Limnospira platensis) in the diet of broiler chickens, focusing on the nutritional quality and oxidative stability of the meat. The experiment lasted 35 days and involved 120 one-day-old male chickens, divided into four experimental groups, each with 10 birds: control (CTR) with a basal soy and corn diet; 15% Spirulina (SP); 15% extruded Spirulina (SPEX); and 15% extruded Spirulina with an enzyme mixture, composed of 0.20% pig pancreatin extract and 0.01% lysozyme (SPEZ). The Spirulina supplementation began on day 21 and continued until slaughter on day 35. Lipid oxidation, antioxidant power, lipid profile, and pigments were analyzed using spectrophotometric methods (UV and visible) and chromatographic techniques (GC-FID and HPLC-DAD/FD) in samples of breast and thigh meat. Statistical analysis was performed using SAS software. The meat of the Spirulina-supplemented chickens showed a similar pH to the control group (p=0.166), but significant differences in the b* color parameter (CIELAB) (p<0.001). Spirulina addition did not significantly affect lipid oxidation levels (p=0.733). However, the lipid profile composition varied among the groups, with an increase in omega-3 and saturated fatty acids compared to the control (p<0.001), improving nutritional ratios. It was concluded that the inclusion of extruded Spirulina, combined with enzyme supplementation, mitigates negative effects on digestibility, promoting better nutritional utilization without compromising meat quality
Description
Dissertação de Mestrado em Segurança Alimentar, área científica de Morfologia e Função
Keywords
Frango de corte Limnospira platensis Extrusão de microalgas Enzimas alimentares Qualidade da carne Broiler chicken Limnospira platensis Microalga extrusion Feed enzyme Meat quality
Pedagogical Context
Citation
Ferreira JIH. 2025. Qualidade e estabilidade oxidativa da carne proveniente de frangos alimentados com dietas com elevado teor de spirulina per se ou extrudida e suplementação com enzimas exógenas [dissertação]. Lisboa: FMV-Universidade de Lisboa
Publisher
Universidade de Lisboa, Faculdade de Medicina Veterinária