Carcass Characteristics and Meat Quality of Broiler Chickens Fed Diets with Chlorella Vulgaris and Probiotic

Abstract

ABSTRACT Chlorella vulgaris possesses antioxidant properties and a rich polyunsaturated fatty acid profile, which maintain intestinal health, improve nutrient absorption, and improve carcass characteristics and meat quality in broiler chickens. The objective of this study was to evaluate the carcass characteristics and meat quality of broiler chickens fed diets with different concentrations of Chlorella vulgaris (0, 0.25, 0.50, and 1%), without or without probiotics (0.02%), for 42 days. A completely randomized design was used in a 4 × 2 factorial arrangement (inclusion levels of Chlorella vulgaris × inclusion or absence of probiotic). Samples of the pectoralis major (n=16) were analyzed for color (L*, a*, and b*), pH, water-holding capacity (WHC), cooking loss, shear force, lipid oxidation rate, and fatty acid profile. The results showed that the addition of Chlorella vulgaris linearly increased the yellow intensity (b*) of meat. It also improved the α-linolenic acid content and the n-6/n-3 ratio. Arachidonic acid showed a quadratic effect, with a lower value when 0.5% Chlorella vulgaris was included. The addition of probiotics reduced WHC without compromising the other parameters of meat quality, and increased arachidic acid content. It was concluded that the addition of Chlorella vulgaris and/or probiotics did not influence carcass and cut characteristics. The probiotic did not improve meat quality, and Chlorella vulgaris provided more yellow color to the meat, and improved the fatty acid composition of broiler breast meat.

Keywords

• Additive
• Color
• Polyunsaturated fatty acids
• Poultry