Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i>
The incorporation of sustainable protein sources in animal feeding is a growing trend. So far, no study has investigated in vitro digestion of meat, from broilers fed microalgae, in a human model. This research aimed to evaluate the effect of incorporating <i>Chlorella vulgaris</i> in th...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1345 |
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| author | Marija Boskovic Cabrol Joana C. Martins Leonardo P. Malhão Cristina M. Alfaia José A. M. Prates André M. Almeida Madalena Lordelo Anabela Raymundo |
| author_facet | Marija Boskovic Cabrol Joana C. Martins Leonardo P. Malhão Cristina M. Alfaia José A. M. Prates André M. Almeida Madalena Lordelo Anabela Raymundo |
| author_sort | Marija Boskovic Cabrol |
| collection | DOAJ |
| description | The incorporation of sustainable protein sources in animal feeding is a growing trend. So far, no study has investigated in vitro digestion of meat, from broilers fed microalgae, in a human model. This research aimed to evaluate the effect of incorporating <i>Chlorella vulgaris</i> in the broilers diet on human protein digestibility, and mineral bioaccessibility. The study used 240 male Ross 308 broilers randomly allocated to groups fed a control diet or a diet where soybean meal was replaced with 10% (CV10%), 15% (CV15%), or 20% (CV15%) of <i>C. vulgaris</i> for 40 days. The microalga supplementation increased the protein and lowered the fat content in the muscle. Results on the percentages of amino acids highlighted that arginine and threonine proportions increased and lysine and cysteine proportions decreased with microalga inclusion. CV15% and CV20% meat had higher amount of K, Ca, Mg, P, and Fe in raw breasts, improving the nutrient composition of the meat. Cooking caused a decrease in Na and K and an increase in other minerals. CV20% had higher bioaccessibility of K, Ca, Mg, P, and Mg, compared to the control. Replacing soybean meal in broiler feed with higher concentrations of <i>C. vugaris</i> could improve the digestibility of meat protein and minerals. |
| first_indexed | 2024-03-10T04:09:39Z |
| format | Article |
| id | doaj.art-e621247e6fc44a88bce8c7c229aa0f46 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:39Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e621247e6fc44a88bce8c7c229aa0f462023-11-23T08:14:08ZengMDPI AGFoods2304-81582022-05-01119134510.3390/foods11091345Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i>Marija Boskovic Cabrol0Joana C. Martins1Leonardo P. Malhão2Cristina M. Alfaia3José A. M. Prates4André M. Almeida5Madalena Lordelo6Anabela Raymundo7LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalCIISA—Centro Interdisciplinar de Investigação em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Alto da Ajuda, 1300-477 Lisboa, PortugalCIISA—Centro Interdisciplinar de Investigação em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Alto da Ajuda, 1300-477 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalThe incorporation of sustainable protein sources in animal feeding is a growing trend. So far, no study has investigated in vitro digestion of meat, from broilers fed microalgae, in a human model. This research aimed to evaluate the effect of incorporating <i>Chlorella vulgaris</i> in the broilers diet on human protein digestibility, and mineral bioaccessibility. The study used 240 male Ross 308 broilers randomly allocated to groups fed a control diet or a diet where soybean meal was replaced with 10% (CV10%), 15% (CV15%), or 20% (CV15%) of <i>C. vulgaris</i> for 40 days. The microalga supplementation increased the protein and lowered the fat content in the muscle. Results on the percentages of amino acids highlighted that arginine and threonine proportions increased and lysine and cysteine proportions decreased with microalga inclusion. CV15% and CV20% meat had higher amount of K, Ca, Mg, P, and Fe in raw breasts, improving the nutrient composition of the meat. Cooking caused a decrease in Na and K and an increase in other minerals. CV20% had higher bioaccessibility of K, Ca, Mg, P, and Mg, compared to the control. Replacing soybean meal in broiler feed with higher concentrations of <i>C. vugaris</i> could improve the digestibility of meat protein and minerals.https://www.mdpi.com/2304-8158/11/9/1345poultrypectoralis majormicroalgaeamino acidsprotein recoverymineral bioaccessibility |
| spellingShingle | Marija Boskovic Cabrol Joana C. Martins Leonardo P. Malhão Cristina M. Alfaia José A. M. Prates André M. Almeida Madalena Lordelo Anabela Raymundo Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i> Foods poultry pectoralis major microalgae amino acids protein recovery mineral bioaccessibility |
| title | Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i> |
| title_full | Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i> |
| title_fullStr | Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i> |
| title_full_unstemmed | Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i> |
| title_short | Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of <i>Chlorella vulgaris</i> |
| title_sort | digestibility of meat mineral and proteins from broilers fed with graded levels of i chlorella vulgaris i |
| topic | poultry pectoralis major microalgae amino acids protein recovery mineral bioaccessibility |
| url | https://www.mdpi.com/2304-8158/11/9/1345 |
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