CIISA - Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal; Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Meat Sci. 2023 Nov;205:109306. doi: 10.1016/j.meatsci.2023.109306. Epub 2023 Aug 6.
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.
评估了将 7%的绿藻（一种绿色海藻）掺入小猪饲料中对其肉质的质量和营养价值的影响。绿藻富含营养物质和生物活性化合物，但它的细胞壁由复杂的多糖组成，降低了它们的生物利用度。因此，本研究还评估了在小猪饲料中添加外源碳水化合物酶的效果。共有 40 头雄性断奶小猪被分为四组，每组 10 头：对照组（基于小麦、玉米和豆粕的饮食）、UL（7%的绿藻替代对照组）、UL+R（UL 和 0.005%的 Rovabio®）和 UL+E（UL 和 0.01%的海藻聚糖酶）。小猪们喂食这些饮食 2 周。结果表明，在小猪饲料中添加绿藻不会影响大多数肉质特性（P>0.05）。然而，与对照组相比，在添加商业碳水化合物酶（UL+R）的情况下，绿藻的添加增加了其肉中的二十二碳六烯酸（DHA；22:6n-3）的含量（P=0.011），增加了 54%。此外，饲喂海藻日粮的小猪的肉中碘含量增加了近两倍（P<0.001）。与对照组和 UL 组相比，饲喂含海藻和碳水化合物酶日粮的小猪的肉嫩度、多汁性和总体可接受性较低（P<0.001）。总的来说，研究结果表明，在断奶小猪的饲料中添加 7%的绿藻对肉质没有重大不利影响，其添加碳水化合物酶可能改善肉的感官特性。
