Effect of pre-treating dietary green seaweed with fibrolytic enzymes on growth performance, blood indices, and meat quality parameters of Cobb 500 broiler chickens

Matshogo, Tumisang Ben; Mlambo, Victor; Mnisi, Caven Mguvane; Manyeula, Freddy

doi:10.1016/j.livsci.2021.104652

Cited by 13 publications

(11 citation statements)

References 23 publications

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“…However, in in a recent study ( Matshogo et al., 2021 ), pre-treatment of seaweed meal with an exogenous fibrolytic enzyme mixture did not improve growth performance, a number of physiological parameters, and meat quality traits in broiler chickens. Recently in our laboratory using 5 (wk 1 and 2) and 10% (wk 3) U. laetevirens co-products in diets for broilers, a proteolytic enzyme treatment reduced nutrient digestibility and led to a higher FCR, whereas untreated U. laetevirens inclusion led to a lower FCR compared to a basal diet.…”

Section: Introductionmentioning

confidence: 80%

Proteolytic enzyme-treated seaweed co-product (Ulva laetevirens) inclusion in corn-soybean and European broiler diets to improve digestibility, health, and performance

et al. 2022

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Section: Introductionmentioning

confidence: 80%

Proteolytic enzyme-treated seaweed co-product (Ulva laetevirens) inclusion in corn-soybean and European broiler diets to improve digestibility, health, and performance

et al. 2022

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“…Ahmed et al [ 76 ] reported that feeding L. japonica (0.5%) fermented with Bacillus subtilis and Aspergillus oryzae improved chicken meat oxidative stability. Matshogo et al [ 82 ] treated Ulva sp. with different rates of fibrolytic enzymes (cellulase, hemicellulase, arabinase, β-glucanase, and xylanase) before feeding it to Cobb 500 broilers.…”

Section: Effect Of Dietary Seaweeds On Poultry Meat Qualitymentioning

confidence: 99%

Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds

Ribeiro

Martins

Costa

et al. 2021

Foods

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Seaweeds have caught the attention of the scientific community in recent years. Their production can mitigate the negative impact of anthropogenic activity and their use in animal nutrition reduces the dependency on conventional crops such as maize and soybean meal. In the context of monogastric animals, novel approaches have made it possible to optimise their use in feed, namely polysaccharide extraction, biomass fermentation, enzymatic processing, and feed supplementation with carbohydrate-active enzymes (CAZymes). Their bioactive properties make them putative candidates as feed ingredients that enhance meat quality traits, such as lipid oxidation, shelf-life, and meat colour. Indeed, they are excellent sources of essential amino acids, polyunsaturated fatty acids, minerals, and pigments that can be transferred to the meat of monogastric animals. However, their nutritional composition is highly variable, depending on species, harvesting region, local pollution, and harvesting season, among other factors. In this review, we assess the current use and challenges of using seaweeds in pig and poultry diets, envisaging to improve meat quality and its nutritional value.

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“…However, to the best of our knowledge, the effect of feeding macroalgae supplemented with CAZymes on broiler performance and meat quality was only evaluated in a few studies using Ulva sp. [26,27] or a brown seaweed, Laminaria digitata [28].…”

Section: Introductionmentioning

confidence: 99%

Effect on Broiler Production Performance and Meat Quality of Feeding Ulva lactuca Supplemented with Carbohydrases

Costa

Pestana

Carvalho

et al. 2022

Animals

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The aim of the study was to test if feeding 15% U. lactuca to broilers, alone or combined with carbohydrases, enhanced meat nutritional quality, without compromising growth performance. One hundred and twenty 22-day-old broilers were allocated to the following diets and replicated 10 times for 14 days: (1) maize and soy-based diet (control); (2) control with 15% U. lactuca (UL); (3) UL diet with 0.005% commercial carbohydrase mixture (ULC); and (4) UL diet with 0.01% ulvan lyase (ULE). Final body weight and average daily gain decreased (p < 0.050) with the ULE diet compared with the control, but no significant differences were found for the other diets. The intestinal viscosity increased (p < 0.001) with all alga diets but was lowered (p < 0.050) in the ileum with the ULE diet, relative to UL and ULC diets. Meat lightness and redness values, off-flavours, and total carotenoids increased (p < 0.001), while yellow values, tenderness, juiciness, overall acceptability, α- and γ-tocopherol, and total lipids decreased (p < 0.001) with alga diets. The n-3 polyunsaturated fatty acids (PUFA) increased (p < 0.050), and the n-6/n-3 PUFA ratio decreased (p < 0.001) with the ULE diet. Total minerals in meat increased (p < 0.001) with alga diets, conversely to sodium and zinc (p < 0.001). Feeding 15% of U. lactuca to broilers did not impair growth but increased meat nutritional value through the accumulation of health-promoting antioxidant carotenoids, n-3 PUFA and total minerals, although reducing overall meat acceptability.

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Effect of pre-treating dietary green seaweed with fibrolytic enzymes on growth performance, blood indices, and meat quality parameters of Cobb 500 broiler chickens

Cited by 13 publications

References 23 publications

Proteolytic enzyme-treated seaweed co-product (Ulva laetevirens) inclusion in corn-soybean and European broiler diets to improve digestibility, health, and performance

Proteolytic enzyme-treated seaweed co-product (Ulva laetevirens) inclusion in corn-soybean and European broiler diets to improve digestibility, health, and performance

Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds

Effect on Broiler Production Performance and Meat Quality of Feeding Ulva lactuca Supplemented with Carbohydrases

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