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Cereal grains and soya bean meal are the main energy and protein sources used in pig feeding. The high economic and environmental costs associated with the production and transport of such feedstuffs and their direct competition with human consumption have important implications for the sustainability of feed and animal production. Therefore, alternative sources of protein are urgently needed. Microalgae have been characterized by having high protein, carbohydrate and fat contents. One of the most used microalgae is Spirulina (Arthrospira platensis), a cyanobacterium. The aim of this study was to assessed the effect of Spirulina in piglet diets, on growth performance, nutrient digestibility and meat quality traits. Forty post-weaned male piglets were used. Piglets were assigned to one of four dietary treatments (n = 10): cereal and soya bean meal base diet (control), base diet with 10% Spirulina (SP), SP diet supplemented with 0.005% multienzyme complex produced by Talaromyces versatilis and SP diet supplemented with 0.01% lysozyme.
Growth performance was negatively affected by the incorporation of Spirulina in the diets, with an average decrease of 9.1% on final weight, in comparison with control animals. Total tract apparent digestibility (TTAD) of crude protein was higher in the control group than in other groups. In addition, lysozyme increased TTAD of crude fat and acid detergent fibre, relative to the SP and control groups, respectively. The incorporation of Spirulina, individually and supplemented with enzymes, did not impair meat quality traits. Surprisingly, no protective effect against lipid oxidation was observed with the inclusion of Spirulina in pork after 7 days of storage.
This study indicates that growth performance of post-weaning piglets was impaired by the incorporation of 10% Spirulina in the diets, which is mediated by an increase in digesta viscosity and a lower protein digestibility, as a consequence of the resistance of microalga proteins to the action of endogenous peptidases. The effectiveness of lysozyme in the degradation of Spirulina cell wall in the piglet's intestine, with the consequent liberation of nutritional compounds, is an important outcome of this work.
Martins CF, Pestana Assunção J, Ribeiro Santos DM, Madeira MSMDS, Alfaia CMRPM, Lopes, PAAB, Coelho DFM, Lemos JPC, Almeida AMDA, Prates JAM, Freire JPB. Effect of dietary inclusion of Spirulina on production performance, nutrient digestibility and meat quality traits in post‐weaning piglets. Journal of Animal Physiology and Animal Nutrition. 2021; 105(2): 247-259. https://doi.org/10.1111/jpn.13470
