Microalgae as a dietary additive for lambs: A meta-analysis on growth performance, meat quality, and meat fatty acid profile

被引：7

作者：

Orzuna-Orzuna, Jose Felipe ^{[1
]}

Hernandez-Garcia, Pedro Abel ^{[2
]}

Chay-Canul, Alfonso Juventino ^{[3
]}

Galvan, Cesar Diaz ^{[4
]}

Ortiz, Pablo Benjamin Razo ^{[2
]}

机构：

[1] Univ Autonoma Chapingo, Dept Zootecnia, Texcoco, Mexico

[2] Univ Autonoma Estado Mexico, Ctr Univ UAEM Amecameca, Amecameca, Mexico

[3] Univ Juarez Autonoma Tabasco, Div Academ Ciencias Agr, Villahermosa, Mexico

[4] Univ Autonoma Metropolitana, Dept Prod Agr & Anim, Mexico City, Mexico

来源：

SMALL RUMINANT RESEARCH | 2023年 / 227卷

关键词：

Fatty acids; Carcass traits; Spirullina platensis; Schizochytrium sp; Meta-analysis; SUPPLEMENTATION; METABOLISM; HEALTH; NUTRITION; MUSCLE; ALGAE; SHEEP;

D O I：

10.1016/j.smallrumres.2023.107072

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

This study aimed to evaluate the effects of dietary inclusion of microalgae (MIAs) on growth performance, meat quality, and fatty acid (FAs) profile of lamb meat, using a meta-analytic method. The data used were obtained from 18 peer-reviewed publications. The effect size was assessed using weighted mean differences (WMD) between experimental treatments (diets with MIAs) and control treatments (diets without MIAs). Dietary supplementation with MIAs increased (P < 0.05) dry matter intake and average daily gain and decreased feed conversion ratio (P = 0.005). In meat, MIAs supplementation decreased (P < 0.05) drip loss and Warner-Bratzler shear force and increased lightness (P < 0.001). The content of pentadecanoic, stearic, oleic, total omega-6 FAs, and the omega-6/omega-3 ratio of meat decreased in response to the dietary inclusion of MIAs (P < 0.05). In addition, MIA supplementation increased (P < 0.05) the content of linoleic, conjugated linoleic, eicosapentaenoic, docosahexaenoic, and total omega-3 FAs in meat. In conclusion, the dietary inclusion of microalgae can be used as a nutritional strategy to improve animal performance, meat quality, and fatty acid profile in lamb meat.

引用

页数：9

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