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Microalgae are mainly composed of essential amino acids, vitamins, polysaccharides and long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA). Therefore, the inclusion of microalgae in farm animal diets represents a promising alternative to vegetable oils/meals/press cakes from linseed, rapeseed and sunflower seeds supplements. Although some studies have reported improved animal performance and a greater meat quality, the results are highly dependent on microalgae species, their proportions and the chemical composition used. Therefore, the aim of the present study was to assess the effect of long-term microalgae (Schizochytrium sp.) supplementation on muscle microstructure, meat quality and fatty acid composition in growing pigs. For that purpose, 32 weanling female piglets from 8 German Landrace sows (4 piglets/sow) were randomly selected and allocated to one of two treatments: a control group (n = 16) and a microalgae supplemented group (n = 16) at day 28 of age. After one week of adaptation, microalgae supplementation was initiated on day 33 of age and was performed until pigs were slaughtered at 145 days of age. The microalgae diet was supplemented by 7% (piglet diet) or 5% (fattening diet).
As a result, muscle-specific increases in n-3 and n-6 polyunsaturated fatty acids (PUFA) concentrations were observed in the supplemented group, resulting in an increased accumulation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Carcass traits and meat quality of longissimus thoracis muscle were not affected by the microalgae diet with the exception of reduced drip loss and increased protein proportion. In addition, the microalgae diet resulted in a shift to a more oxidative myofibre type composition in semitendinosus but not in longissimus thoracis muscle.
In conclusion, microalgae supplementation has emerged as a unique opportunity to enhance essential n-3 PUFA contents in pig meat. The microalgae diet affected fatty acid composition of skeletal muscle as expected. Moreover, it reduced drip loss, increased the protein proportion and resulted in a shift to a more oxidative myofibre type composition in semitendinosus but not longissimus thoracis muscle. Taken together, these results support small but coordinated changes in the skeletal muscle phenotypic appearance as well as its functionality.
Kalbe, C., Priepke, A., Nürnberg, G., & Dannenberger, D. (2019). Effects of long-term microalgae supplementation on muscle microstructure, meat quality and fatty acid composition in growing pigs. Journal of animal physiology and animal nutrition, 103(2), 574-582. https://doi.org/10.1111/jpn.13037