Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementation

• Autor(a) principal: Pestana, José M.
• Data de Publicação: 2023
• Outros Autores: Alfaia, Cristina M., Ribeiro, David Miguel, Costa, Mónica M., Carvalho, Daniela F.P., Martins, Cátia F., Alves, Victor M.D., Lemos, José P.C., Mourato, Miguel, Delgado, Inês, Gueifão, Sandra, Coelho, Inês, Almeida, André M., Freire, João P.B., Prates, José A.M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
• Texto Completo: http://hdl.handle.net/10400.18/9103
• topic: Carbohydrase; Weaned Piglet; Meat Quality; Nutritional Value; Ulva lactuca; Composição dos Alimentos

The impact of the dietary incorporation of 7% Ulva lactuca, a green seaweed, on the quality and nutritional value of piglet’s meat was assessed. U. lactuca is rich in nutrients and bioactive compounds but its cell wall is composed of complex polysaccharides that reduce their bioavailability. Therefore, the effect of supplementing piglet diets with exogenous carbohydrases was also assessed here. A total of 40 male weaned piglets were divided into four dietary groups, each with 10 piglets: control (wheat, maize and soybean meal-based diet), UL (7% U. lactuca replacing the control diet), UL +R (UL and 0.005% Rovabio®), and UL +E (UL and 0.01% ulvan lyase). The piglets were fed the diets for 2 weeks. The results showed that incorporating U. lactuca in piglet diets did not influence most of the meat quality traits (P >0.05). However, the incorporation of U. lactuca with the commercial carbohydrase (UL +R) increased the amount of the docosahexaenoic acid (DHA; 22:6n-3) in their meat (P =0.011) compared with the control, by 54%. In addition, meat from piglets fed seaweed diets showed a nearly two-fold increase in iodine contents (P <0.001). Meat tenderness, juiciness and overall acceptability of piglets fed the control diet and the UL diet were lower than those fed the diets containing seaweed and carbohydrases (P <0.001). Overall, the findings indicate that 7% U. lactuca in the diets of weaned piglets had no major detrimental effects on meat quality and their carbohydrase supplementation has the potential to improve meat sensory traits.