Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic
ABSTRACT Chlorella vulgaris possesses antioxidant properties and a rich polyunsaturated fatty acid profile, which maintain intestinal health, improve nutrient absorption, and improve carcass characteristics and meat quality in broiler chickens. The objective of this study was to evaluate the carcass...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2024-10-01
|
| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2024000200319&lng=en&tlng=en |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850194302067539968 |
|---|---|
| author | VP Dinalli AL Soares RH Carvalho T Dornellas R Brene LS Cunha M Almeida CA Silva A Oba |
| author_facet | VP Dinalli AL Soares RH Carvalho T Dornellas R Brene LS Cunha M Almeida CA Silva A Oba |
| author_sort | VP Dinalli |
| collection | DOAJ |
| description | ABSTRACT Chlorella vulgaris possesses antioxidant properties and a rich polyunsaturated fatty acid profile, which maintain intestinal health, improve nutrient absorption, and improve carcass characteristics and meat quality in broiler chickens. The objective of this study was to evaluate the carcass characteristics and meat quality of broiler chickens fed diets with different concentrations of Chlorella vulgaris (0, 0.25, 0.50, and 1%), without or without probiotics (0.02%), for 42 days. A completely randomized design was used in a 4 × 2 factorial arrangement (inclusion levels of Chlorella vulgaris × inclusion or absence of probiotic). Samples of the pectoralis major (n=16) were analyzed for color (L*, a*, and b*), pH, water-holding capacity (WHC), cooking loss, shear force, lipid oxidation rate, and fatty acid profile. The results showed that the addition of Chlorella vulgaris linearly increased the yellow intensity (b*) of meat. It also improved the α-linolenic acid content and the n-6/n-3 ratio. Arachidonic acid showed a quadratic effect, with a lower value when 0.5% Chlorella vulgaris was included. The addition of probiotics reduced WHC without compromising the other parameters of meat quality, and increased arachidic acid content. It was concluded that the addition of Chlorella vulgaris and/or probiotics did not influence carcass and cut characteristics. The probiotic did not improve meat quality, and Chlorella vulgaris provided more yellow color to the meat, and improved the fatty acid composition of broiler breast meat. |
| format | Article |
| id | doaj-art-bf69daf685b54f229166b93c4b6f4ef4 |
| institution | OA Journals |
| issn | 1806-9061 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj-art-bf69daf685b54f229166b93c4b6f4ef42025-08-20T02:14:02ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612024-10-0126210.1590/1806-9061-2024-1937Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and ProbioticVP Dinallihttps://orcid.org/0000-0001-9858-796XAL Soareshttps://orcid.org/0000-0002-8515-2796RH Carvalhohttps://orcid.org/0000-0002-7618-3240T Dornellashttps://orcid.org/0009-0007-3794-2172R Brenehttps://orcid.org/0000-0001-5972-0385LS Cunhahttps://orcid.org/0000-0001-8513-2309M Almeidahttps://orcid.org/0009-0007-6723-2497CA Silvahttps://orcid.org/0000-0001-9123-0343A Obahttps://orcid.org/0000-0002-7706-9423ABSTRACT Chlorella vulgaris possesses antioxidant properties and a rich polyunsaturated fatty acid profile, which maintain intestinal health, improve nutrient absorption, and improve carcass characteristics and meat quality in broiler chickens. The objective of this study was to evaluate the carcass characteristics and meat quality of broiler chickens fed diets with different concentrations of Chlorella vulgaris (0, 0.25, 0.50, and 1%), without or without probiotics (0.02%), for 42 days. A completely randomized design was used in a 4 × 2 factorial arrangement (inclusion levels of Chlorella vulgaris × inclusion or absence of probiotic). Samples of the pectoralis major (n=16) were analyzed for color (L*, a*, and b*), pH, water-holding capacity (WHC), cooking loss, shear force, lipid oxidation rate, and fatty acid profile. The results showed that the addition of Chlorella vulgaris linearly increased the yellow intensity (b*) of meat. It also improved the α-linolenic acid content and the n-6/n-3 ratio. Arachidonic acid showed a quadratic effect, with a lower value when 0.5% Chlorella vulgaris was included. The addition of probiotics reduced WHC without compromising the other parameters of meat quality, and increased arachidic acid content. It was concluded that the addition of Chlorella vulgaris and/or probiotics did not influence carcass and cut characteristics. The probiotic did not improve meat quality, and Chlorella vulgaris provided more yellow color to the meat, and improved the fatty acid composition of broiler breast meat.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2024000200319&lng=en&tlng=enAdditiveColorPolyunsaturated fatty acidsPoultry |
| spellingShingle | VP Dinalli AL Soares RH Carvalho T Dornellas R Brene LS Cunha M Almeida CA Silva A Oba Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic Brazilian Journal of Poultry Science Additive Color Polyunsaturated fatty acids Poultry |
| title | Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic |
| title_full | Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic |
| title_fullStr | Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic |
| title_full_unstemmed | Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic |
| title_short | Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic |
| title_sort | carcass characteristics and meat quality of broiler chickens fed diets with chlorella vulgaris and probiotic |
| topic | Additive Color Polyunsaturated fatty acids Poultry |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2024000200319&lng=en&tlng=en |
| work_keys_str_mv | AT vpdinalli carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT alsoares carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT rhcarvalho carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT tdornellas carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT rbrene carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT lscunha carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT malmeida carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT casilva carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic AT aoba carcasscharacteristicsandmeatqualityofbroilerchickensfeddietswithchlorellavulgarisandprobiotic |