Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickens

Herein, we investigated the effect of Chlorella vulgaris as ingredient (10% of incorporation) in broiler diets, supplemented or not with 2 formulations of Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture of recombinant CAZymes, composed by an exo-β-glucosaminidase, an alginate ly...

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Published in:	Poultry science Vol. 100; no. 2; pp. 926 - 937
Main Authors:	Alfaia, C.M., Pestana, J.M., Rodrigues, M., Coelho, D., Aires, M.J., Ribeiro, D.M., Major, V.T., Martins, C.F., Santos, H., Lopes, P.A., Lemos, J.P.C., Fontes, C.M.G.A., Lordelo, M.M., Prates, J.A.M.
Format:	Journal Article
Language:	English
Published:	England Elsevier Inc 01-02-2021 ELSEVIER Elsevier
Subjects:	Amidohydrolases - metabolism Animal Feed - analysis Animal Nutritional Physiological Phenomena Animal performance Animals Broilers Carbohydrate Metabolism - drug effects CAZymes Chickens Chlorella vulgaris Diet - veterinary Dietary Supplements Endopeptidases - metabolism Hexosaminidases - metabolism Lipids - analysis Male Meat - analysis Meat - standards Metabolism and Nutrition Microalgae Muramidase - metabolism Nutritional value Polysaccharide-Lyases - metabolism animal performance microalgae nutritional value broilers CAZymes
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Summary:	Herein, we investigated the effect of Chlorella vulgaris as ingredient (10% of incorporation) in broiler diets, supplemented or not with 2 formulations of Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture of recombinant CAZymes, composed by an exo-β-glucosaminidase, an alginate lyase, a peptidoglycan N-acetylmuramic acid deacetylase and a lysozyme), on growth performance, meat quality, fatty acid composition, oxidative stability, and sensory traits. One hundred twenty 1-day-old Ross 308 male birds were randomly assigned to one of the 4 experimental diets (n = 30): corn-soybean meal–basal diet (control), basal diet with 10% C. vulgaris (CV), CV supplemented with 0.005% of a commercial CAZyme cocktail (Rovabio Excel AP), (CV + R), and CV supplemented with 0.01% of a 4-CAZyme mixture previously selected (CV + M) during the experimental period lasted from day 21 to day 35. Body weight gain and feed conversion rate of broilers were not affected by C. vulgaris but digesta viscosity increased more than 2-fold (P < 0.001) relative to the control. In addition, neither cooking loss, shear force, juiciness, flavor nor off-flavor was impaired by dietary treatments (P > 0.05). By contrast, the dietary C. vulgaris increased tenderness, yellowness (b∗) and total carotenoids in breast and thigh meats. However, no additional protective effect against lipid oxidation was observed in meat with the inclusion of microalga. Chlorella vulgaris, independently of CAZymes, had a minor impact on meat fatty acid composition but improved the proportion of some beneficial fatty acids. In summary, our data indicate a slight improvement of broiler meat quality and lipid nutritional value, without impairment of broilers' growth performance, thus supporting the usefulness of this microalga in poultry diets, up to this high level of incorporation. By contrast, the selected CAZyme mixtures used do not significantly improve the release of microalga nutrients in poultry diets, through the disruption of microalga cell wall, which warrants further research.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Undefined-1 ObjectType-Feature-3 content type line 23 These authors contributed equally to this work.
ISSN:	0032-5791 1525-3171
DOI:	10.1016/j.psj.2020.11.034