Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Version 1 : Received: 5 November 2020 / Approved: 6 November 2020 / Online: 6 November 2020 (17:08:38 CET)

How to cite: Coelho, D.; Pestana, J.; Almeida, J.M.; Alfaia, C.M.; Fontes, C.M.G.A.; Moreira, O.; Prates, J.A.M. A High Dietary Incorporation Level of Chlorella Vulgaris Improves the Nutritional Value of Pork Fat Without Impairing the Performance of Finishing Pigs. Preprints 2020, 2020110253 (doi: 10.20944/preprints202011.0253.v1). Coelho, D.; Pestana, J.; Almeida, J.M.; Alfaia, C.M.; Fontes, C.M.G.A.; Moreira, O.; Prates, J.A.M. A High Dietary Incorporation Level of Chlorella Vulgaris Improves the Nutritional Value of Pork Fat Without Impairing the Performance of Finishing Pigs. Preprints 2020, 2020110253 (doi: 10.20944/preprints202011.0253.v1).

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.

Subject Areas

Chlorella vulgaris; CAZymes; Finishing pigs; Growth performance; Pork quality; Fat composition

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