Assessing the Influence of Cumulative Chlorella vulgaris Intake on Broiler Carcass Traits, Meat Quality and Oxidative Stability

• Published in: Foods Vol. 13; no. 17; p. 2753
• Main Authors: Mendes, Ana R, Spínola, Maria P, Lordelo, Madalena, Prates, José A M
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 29-08-2024
• Subjects: Algae; Antioxidants; Aquatic microorganisms; Bioavailability; Bird impact; Birds; carcass traits; Carcasses; Carotenoids; Chlorella; Chlorella vulgaris; cumulative intake; Diet; Dietary supplements; Digestibility; Fatty acids; Feed additives; Feeds; Food additives; Livestock; Meat; Meat quality; Microalgae; Nutrient deficiency; Nutrients; Optimization; Oxidation; oxidative stability; Oxidative stress; Physiology; poultry; Stability; Variables; meat quality; microalgae; poultry; cumulative intake; oxidative stability; carcass traits
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13172753

The impacts of cumulative
intake (proportion of microalga in the diet multiplied by the total feed consumed by each bird) on broiler carcass traits, meat quality and oxidative stability were reviewed to identify the optimal intake levels for maximising benefits. Our findings indicate that a cumulative intake of 8.73 g/bird significantly enhances thigh yield, while levels ranging from 8.73 to 401 g/bird optimise carcass weight and overall meat quality. However, higher cumulative levels may reduce carcass dressing percentage due to metabolic inefficiencies. Furthermore,
intake improves the oxidative stability of broiler meat by increasing antioxidant levels and balancing pro- and antioxidants. Including
in broiler diets boosts total carotenoid content, and antioxidant assays confirm that it enhances meat oxidative stability, with low to moderate cumulative intake levels (8.73 to 401 g/bird) providing the best balance of benefits. Optimal oxidative stability and antioxidant properties were observed at a cumulative intake level of 401 g/bird, showing significant improvements in meat antioxidant capacity. Higher levels may lead to diminishing returns or potential negative effects due to the digestibility issues of the microalga. Future research should refine intake models, understand the bioavailability of
nutrients and explore cost-effective methods to enhance its digestibility, to ensure its viability and sustainability as a feed additive.