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Chlorella vulgaris as a Nutraceutical Source for Broilers: Improving Meat Quality and Storage Oxidative Status
Iulia Varzaru1, Arabela Elena Untea1, Tatiana Dumitra Panaite2
1Feed and Food Quality Department, National Research and Development Institute for Biology and Animal Nutrition, Calea Bucuresti, No.1, 077015 Balotesti, Romania.
Foods (Basel, Switzerland)
|August 10, 2024
Summary
Chlorella vulgaris supplementation, with or without vitamin E, improved broiler meat quality and nutritional value. This dietary strategy enhanced protein, fatty acids, and vitamin E levels while reducing cholesterol and lipid oxidation.
Area of Science:
- Animal Science
- Nutritional Biochemistry
- Food Science
Background:
- Broiler meat quality and oxidative stability are critical for consumer acceptance and shelf-life.
- Dietary supplementation with natural compounds like Chlorella vulgaris and antioxidants such as vitamin E can modulate meat characteristics.
- Understanding the synergistic effects of Chlorella vulgaris and vitamin E is essential for optimizing broiler nutrition.
Purpose of the Study:
- To evaluate the impact of Chlorella vulgaris (C. vulgaris) and vitamin E supplementation on broiler meat quality.
- To assess the effects on nutritional composition, including protein and fatty acids (DPA, DHA).
- To determine the influence on oxidative stability and cholesterol levels during refrigerated storage.
Main Methods:
- 180 COBB 500 broiler chickens were fed diets with varying levels of C. vulgaris (0%, 1%, 2%) and vitamin E (0, 250 ppm) in a 2x3 factorial design.
- Meat quality parameters, nutritional value (protein, fatty acids, vitamin E), and oxidative stability markers (metmyoglobin, deoxymyoglobin) were analyzed.
- Lipid oxidation was assessed after 7 days of refrigerated storage.
Main Results:
- C. vulgaris supplementation significantly increased meat protein content and the polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio.
- DPA and DHA levels were notably elevated in broilers fed 2% C. vulgaris with vitamin E.
- The highest vitamin E concentration in thigh meat was observed with 2% C. vulgaris and vitamin E supplementation, which also reduced cholesterol and improved oxidative stability.
Conclusions:
- Dietary C. vulgaris, particularly at 2% and combined with vitamin E, enhances broiler meat's nutritional profile and oxidative resistance.
- This supplementation strategy effectively increases beneficial fatty acids and vitamin E content in broiler meat.
- Combined C. vulgaris and vitamin E supplementation offers a promising approach to improve meat quality and shelf-life in broilers.
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