Effects of Chlorella vulgaris as a feed ingredient on the quality and nutritional value of weaned piglets' meat

• Published in: Foods Vol. 10(6); no. 1155; p. 1155
• Main Authors: Falcão Martins, Cátia, Pestana, José, Alfaia, Cristina Maria Riscado Pereira Mateus, Costa, Mónica, Ribeiro Viera Santos, David Miguel, Coelho, Diogo, Lopes, Paula Alexandra, Martinho de Almeida, André, Bengala Freire, João Pedro, Mestre Prates, José António
• Format: Journal Article
• Language: English
• Published: Basel MDPI 21.05.2021; MDPI AG
• Subjects: Algae; Animal nutrition; Animals; Aquatic microorganisms; Body composition; Carotenoids; Chlorella; Chlorella vulgaris; Diet; Dietary supplements; Enzymes; Fatty acids; Feed enzymes; Feed supplements; Feeds; Food science; Hogs; Meat; Meat quality; Metabolism; Microalgae; Nutrition; Nutritional quality; Nutritive value; Pigments; Polyunsaturated fatty acids; Pork; Soybeans; Swine; Swine production; Weaned piglets; Weaning; United States > US; Portugal; Europe; Germany
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10061155

Research Areas: Food Science & Technology 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.