Dietary Chlorella vulgaris with a specific enzyme mixture enriches pork in potassium and improves its sodium to potassium ratio

Author:

Costa MónicaORCID,Madeira Marta,Coelho DiogoORCID,Falcão CátiaORCID,Mourato MiguelORCID,Mestre Prates José AntónioORCID

Abstract

PurposeThe purpose of this study was to assess the effect of dietary inclusion of 5% Chlorella vulgaris, individually or supplemented with two carbohydrase mixtures, on pork's mineral profile (calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorous, sulfur and zinc).Design/methodology/approachForty male finishing pigs were assigned to four dietary treatments: cereal and soybean meal-based diet (control), control diet with 5% microalga (CCV), CCV diet supplemented with 0.005% of a commercial xylanase and β-glucanase-based complex and CCV diet supplemented with 0.01% of a mixture of four carbohydrate-active enzymes. Pigs were slaughtered after 41 ± 7.8 days of trial and the mineral composition of longissimus lumborum muscle was analyzed using inductively coupled plasma–optical emission spectrometry.FindingsWhen C. vulgaris was supplemented with a four-CAZyme mixture, an increase of total minerals in meat was found due to a higher content of potassium, which led to a decrease of sodium to potassium ratio in pork. However, CCV treatment decreased the amount of calcium and manganese in meat, which was likely due to a lower bioavailability of these minerals in the diet.Originality/valueConsidering the imbalance of sodium and potassium in most Western diets and the increasing occurrence of cardiovascular diseases in the population, the improvement of meat quality caused by a reduction of sodium to potassium ratio might help to reduce the prevalence of high blood pressure and cardiovascular diseases, having thus benefits for consumers' health.

Publisher

Emerald

Subject

Food Science,Business, Management and Accounting (miscellaneous)

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