Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris
2022
Autori
Bošković Cabrol, MarijaMartins, Joana C.
Malhão, Leonardo P.
Alfaia, Cristina M.
Prates, José A. M.
Almeida, André M.
Lordelo, Madalena
Raymundo, Anabela
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 Chlorella vulgaris 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 C. vulgaris 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 C. vugaris could improve the digestibility of meat protein and minerals.
Ključne reči:
amino acids / microalgae / mineral bioaccessibility / pectoralis major / poultry / protein recoveryIzvor:
Foods, 2022, 11, 9, 1345-Izdavač:
- MDPI
Finansiranje / projekti:
- Fundação para a Ciência e a Tecnologia (FCT, Lisbon, Portugal) UID/04129/2020
- Fundação para a Ciência e a Tecnologia (FCT, Lisbon, Portugal) UIDB/00276/2020
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200143 (Univerzitet u Beogradu, Fakultet veterinarske medicine) (RS-MESTD-inst-2020-200143)
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Bošković Cabrol, Marija AU - Martins, Joana C. AU - Malhão, Leonardo P. AU - Alfaia, Cristina M. AU - Prates, José A. M. AU - Almeida, André M. AU - Lordelo, Madalena AU - Raymundo, Anabela PY - 2022 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2454 AB - 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 Chlorella vulgaris 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 C. vulgaris 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 C. vugaris could improve the digestibility of meat protein and minerals. PB - MDPI T2 - Foods T1 - Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris VL - 11 IS - 9 SP - 1345 DO - 10.3390/foods11091345 ER -
@article{ author = "Bošković Cabrol, Marija and Martins, Joana C. and Malhão, Leonardo P. and Alfaia, Cristina M. and Prates, José A. M. and Almeida, André M. and Lordelo, Madalena and Raymundo, Anabela", year = "2022", abstract = "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 Chlorella vulgaris 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 C. vulgaris 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 C. vugaris could improve the digestibility of meat protein and minerals.", publisher = "MDPI", journal = "Foods", title = "Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris", volume = "11", number = "9", pages = "1345", doi = "10.3390/foods11091345" }
Bošković Cabrol, M., Martins, J. C., Malhão, L. P., Alfaia, C. M., Prates, J. A. M., Almeida, A. M., Lordelo, M.,& Raymundo, A.. (2022). Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris. in Foods MDPI., 11(9), 1345. https://doi.org/10.3390/foods11091345
Bošković Cabrol M, Martins JC, Malhão LP, Alfaia CM, Prates JAM, Almeida AM, Lordelo M, Raymundo A. Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris. in Foods. 2022;11(9):1345. doi:10.3390/foods11091345 .
Bošković Cabrol, Marija, Martins, Joana C., Malhão, Leonardo P., Alfaia, Cristina M., Prates, José A. M., Almeida, André M., Lordelo, Madalena, Raymundo, Anabela, "Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris" in Foods, 11, no. 9 (2022):1345, https://doi.org/10.3390/foods11091345 . .