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Effect of dietary inclusion of Spirulina on production performance, nutrient digestibility and meat quality traits in post-weaning piglets
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Orientador(es)
Resumo(s)
The effect of Spirulina (Arthrospira platensis), individually or in combination with two
commercial carbohydrases, in piglet diets was assessed on growth performance,
nutrient digestibility and meat quality traits. Forty post-weaned male piglets from
Large White × Landrace sows crossed with Pietrain boars with an initial live weight
of 12.0 ± 0.89 kg were used. Piglets were assigned to one of four dietary treatments
(n = 10): cereal and soya bean meal base diet (control), base diet with 10% Spirulina
(SP), SP diet supplemented with 0.005% Rovabio® Excel AP (SP + R) and SP diet supplemented
with 0.01% lysozyme (SP + L). Animals were slaughtered after a 4-week
experimental period. Growth performance was negatively affected by the incorporation
of Spirulina in the diets, with an average decrease of 9.1% on final weight, in
comparison with control animals. Total tract apparent digestibility (TTAD) of crude
protein was higher (p < .05) in the control group than in other groups. In addition,
lysozyme increased TTAD of crude fat and acid detergent fibre, relative to the SP and
control groups, respectively. In addition, the incorporation of Spirulina, individually
and supplemented with enzymes, did not impair meat quality traits. Surprisingly, no
protective effect against lipid oxidation was observed with the inclusion of Spirulina
in pork after 7 days of storage. This study indicates that growth performance of
post-weaning piglets was impaired by the incorporation of 10% Spirulina in the diets,
which is mediated by an increase in digesta viscosity and a lower protein digestibility,
as a consequence of the resistance of microalga proteins to the action of endogenous
peptidases. In addition, it also indicates that lysozyme, in contrast to Rovabio® Excel AP, is efficient in the degradation of Spirulina cell wall in piglet's intestine. However,
the digestion of proteins liberated by Spirulina cell wall disruption is still a challenge
Descrição
Palavras-chave
digestibility lysozyme meat piglets Spirulina
Contexto Educativo
Citação
Martins CF, Pestana Assunção J, Ribeiro Santos DM, Madeira MSMDS, Alfaia CMRPM, Lopes PAAB, Coelho DFM, Cardoso Lemos JP, Almeida AM, Mestre Partes JA, Freire JPB (2021). Effect of dietary inclusion of Spirulina on production performance, nutrient digestibility and meat quality traits in post-weaning piglets. Journal of Animal Physiology and Animal Nutrition, 105(2):247-259
Editora
Wiley