Cargando…

A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs

SIMPLE SUMMARY: Pork is one of the most consumed meats worldwide but its production and quality are facing significant challenges, including feeding sustainability and the unhealthy image of fat. In fact, corn, and soybean, the two main conventional feedstuffs for pig production, are in unsustainabl...

Descripción completa

Detalles Bibliográficos
Autores principales: Coelho, Diogo, Pestana, José, Almeida, João M., Alfaia, Cristina M., Fontes, Carlos M. G. A., Moreira, Olga, Prates, José A. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763816/
https://www.ncbi.nlm.nih.gov/pubmed/33322745
http://dx.doi.org/10.3390/ani10122384
_version_ 1783628108224528384
author Coelho, Diogo
Pestana, José
Almeida, João M.
Alfaia, Cristina M.
Fontes, Carlos M. G. A.
Moreira, Olga
Prates, José A. M.
author_facet Coelho, Diogo
Pestana, José
Almeida, João M.
Alfaia, Cristina M.
Fontes, Carlos M. G. A.
Moreira, Olga
Prates, José A. M.
author_sort Coelho, Diogo
collection PubMed
description SIMPLE SUMMARY: Pork is one of the most consumed meats worldwide but its production and quality are facing significant challenges, including feeding sustainability and the unhealthy image of fat. In fact, corn, and soybean, the two main conventional feedstuffs for pig production, are in unsustainable competition with the human food supply and biofuel industry. Moreover, the nutritional value of pork lipids is small due to their low contents of the beneficial n-3 polyunsaturated fatty acids and lipid-soluble antioxidants. The inclusion of microalgae in pig diets represents a promising approach for the development of sustainable pork production and the improvement of its quality. The current study aimed to investigate the impact of Chlorella vulgaris as ingredient (5% in the diet), alone and in combination with carbohydrases, on growth performance, carcass characteristics and pork quality traits in finishing pigs. Our data indicate that the use of 5% C. vulgaris in finishing pig diets does not impair animal growth and ameliorates the nutritional value of pork. Therefore, C. vulgaris could be used advantageously as an alternative sustainable ingredient in swine feeding. ABSTRACT: The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n = 10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio(®) Excel AP (CV + R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV + M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.
format Online
Article
Text
id pubmed-7763816
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-77638162020-12-27 A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs Coelho, Diogo Pestana, José Almeida, João M. Alfaia, Cristina M. Fontes, Carlos M. G. A. Moreira, Olga Prates, José A. M. Animals (Basel) Article SIMPLE SUMMARY: Pork is one of the most consumed meats worldwide but its production and quality are facing significant challenges, including feeding sustainability and the unhealthy image of fat. In fact, corn, and soybean, the two main conventional feedstuffs for pig production, are in unsustainable competition with the human food supply and biofuel industry. Moreover, the nutritional value of pork lipids is small due to their low contents of the beneficial n-3 polyunsaturated fatty acids and lipid-soluble antioxidants. The inclusion of microalgae in pig diets represents a promising approach for the development of sustainable pork production and the improvement of its quality. The current study aimed to investigate the impact of Chlorella vulgaris as ingredient (5% in the diet), alone and in combination with carbohydrases, on growth performance, carcass characteristics and pork quality traits in finishing pigs. Our data indicate that the use of 5% C. vulgaris in finishing pig diets does not impair animal growth and ameliorates the nutritional value of pork. Therefore, C. vulgaris could be used advantageously as an alternative sustainable ingredient in swine feeding. ABSTRACT: The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n = 10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio(®) Excel AP (CV + R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV + M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance. MDPI 2020-12-12 /pmc/articles/PMC7763816/ /pubmed/33322745 http://dx.doi.org/10.3390/ani10122384 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Coelho, Diogo
Pestana, José
Almeida, João M.
Alfaia, Cristina M.
Fontes, Carlos M. G. A.
Moreira, Olga
Prates, José A. M.
A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs
title A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs
title_full A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs
title_fullStr A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs
title_full_unstemmed A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs
title_short A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs
title_sort high dietary incorporation level of chlorella vulgaris improves the nutritional value of pork fat without impairing the performance of finishing pigs
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763816/
https://www.ncbi.nlm.nih.gov/pubmed/33322745
http://dx.doi.org/10.3390/ani10122384
work_keys_str_mv AT coelhodiogo ahighdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT pestanajose ahighdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT almeidajoaom ahighdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT alfaiacristinam ahighdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT fontescarlosmga ahighdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT moreiraolga ahighdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT pratesjoseam ahighdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT coelhodiogo highdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT pestanajose highdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT almeidajoaom highdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT alfaiacristinam highdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT fontescarlosmga highdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT moreiraolga highdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs
AT pratesjoseam highdietaryincorporationlevelofchlorellavulgarisimprovesthenutritionalvalueofporkfatwithoutimpairingtheperformanceoffinishingpigs