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Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickens

2020Journal article Open access
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dc.contributor.authorAlfaia, C.M.
dc.contributor.authorPestana, J.M.
dc.contributor.authorRodrigues, M.
dc.contributor.authorCoelho, D.
dc.contributor.authorAires, M.J.
dc.contributor.authorRibeiro, D.M.
dc.contributor.authorMajor, V.T.
dc.contributor.authorMartins, C.F.
dc.contributor.authorSantos, H.
dc.contributor.authorLopes, P.A.
dc.contributor.authorLemos, J.P.C.
dc.contributor.authorFontes, C.M.G.A.
dc.contributor.authorLordelo, Madalena
dc.contributor.authorPrates, J.A.M.
dc.date.accessioned2021-01-14T12:33:55Z
dc.date.available2021-01-14T12:33:55Z
dc.date.issued2020
dc.descriptionArticle in presspt_PT
dc.description.abstractHerein, we investigated the effect of Chlorella vulgaris as ingredient (10% of incorporation) in broiler diets, supplemented or not with 2 formulations of Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture of recombinant CAZymes, composed by an exo-b-glucosaminidase, an alginate lyase, a peptidoglycan N-acetylmuramic acid deacetylase and a lysozyme), on growth performance, meat quality, fatty acid composition, oxidative stability, and sensory traits. One hundred twenty 1-day-old Ross 308 male birds were randomly assigned to one of the 4 experimental diets (n 5 30): corn-soybean meal–basal diet (control), basal diet with 10% C. vulgaris (CV), CV supplemented with 0.005% of a commercialCAZymecocktail (Rovabio Excel AP), (CV1R), and CV supplemented with 0.01% of a 4- CAZyme mixture previously selected (CV 1 M) during the experimental period lasted from day 21 to day 35. Body weight gain and feed conversion rate of broilers were not affected by C. vulgaris but digesta viscosity increased more than 2-fold (P , 0.001) relative to the control. In addition, neither cooking loss, shear force, juiciness, flavor nor off-flavor was impaired by dietary treatments (P.0.05). By contrast, the dietary C. vulgaris increased tenderness, yellowness (b*) and total carotenoids in breast and thigh meats. However, no additional protective effect against lipid oxidation was observed in meat with the inclusion of microalga. Chlorella vulgaris, independently of CAZymes, had a minor impact on meat fatty acid composition but improved the proportion of some beneficial fatty acids. In summary, our data indicate a slight improvement of broiler meat quality and lipid nutritional value, without impairment of broilers’ growth performance, thus supporting the usefulness of this microalga in poultry diets, up to this high level of incorporation. By contrast, the selected CAZyme mixtures used do not significantly improve the release of microalga nutrients in poultry diets, through the disruption of microalga cell wall, which warrants further researchpt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citation2020 Poultry Sciencept_PT
dc.identifier.doihttps://doi.org/10.1016/j.psj.2020.11.034pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/20798
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectmicroalgaept_PT
dc.subjectCAZymespt_PT
dc.subjectanimal performancept_PT
dc.subjectnutritional valuept_PT
dc.subjectbroilerspt_PT
dc.titleInfluence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickenspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titlePoultry Sciencept_PT
person.familyNamedos Santos Lordelo Redford
person.givenNameMaria Madalena
person.identifier.ciencia-id041E-DC7D-24D1
person.identifier.orcid0000-0001-6683-6650
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione98f201b-9004-4ca0-878c-f27690d032e6
relation.isAuthorOfPublication.latestForDiscoverye98f201b-9004-4ca0-878c-f27690d032e6

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