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Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation
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Orientador(es)
Resumo(s)
The impact of the dietary incorporation of 7% Ulva lactuca, a green seaweed, on the quality and nutritional value
of piglet’s meat was assessed. U. lactuca is rich in nutrients and bioactive compounds but its cell wall is composed
of complex polysaccharides that reduce their bioavailability. Therefore, the effect of supplementing piglet diets
with exogenous carbohydrases was also assessed here. A total of 40 male weaned piglets were divided into four
dietary groups, each with 10 piglets: control (wheat, maize and soybean meal-based diet), UL (7% U. lactuca
replacing the control diet), UL + R (UL and 0.005% Rovabio®), and UL + E (UL and 0.01% ulvan lyase). The
piglets were fed the diets for 2 weeks. The results showed that incorporating U. lactuca in piglet diets did not
influence most of the meat quality traits (P > 0.05). However, the incorporation of U. lactuca with the com-
mercial carbohydrase (UL + R) increased the amount of the docosahexaenoic acid (DHA; 22:6n-3) in their meat
(P = 0.011) compared with the control, by 54%. In addition, meat from piglets fed seaweed diets showed a nearly
two-fold increase in iodine contents (P < 0.001). Meat tenderness, juiciness and overall acceptability of piglets
fed the control diet and the UL diet were lower than those fed the diets containing seaweed and carbohydrases (P
< 0.001). Overall, the findings indicate that 7% U. lactuca in the diets of weaned piglets had no major detri-
mental effects on meat quality and their carbohydrase supplementation has the potential to improve meat
sensory traits.
Descrição
Palavras-chave
Ulva lactuca Carbohydrase Weaned piglet Meat quality Nutritional value
Contexto Educativo
Citação
Pestana, José M., et al. “Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation”. Meat Science, vol. 205, Nov. 2023, p. 109306.
Editora
Elsevier