Marine Macroalgae in Rabbit Nutrition: In Vitro Digestibility, Caecal Fermentability, and Microbial Inhibitory Activity of Seven Macroalgae Species from Galicia (NW Spain)

Author:

Al-Soufi Sabela1,Nicodemus Nuria2ORCID,Carro María Dolores2ORCID,López-Alonso Marta1,Miranda Marta3ORCID,Muíños Antonio4,Cegarra Eugenio5,Vázquez-Belda Beatriz6ORCID,Domínguez Herminia7,Torres María Dolores7ORCID,Flórez-Fernández Noelia7ORCID,García Javier2ORCID

Affiliation:

1. Departamento de Patoloxía Animal, Facultade de Veterinaria, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain

2. Departamento de Producción Agraria, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, 28040 Madrid, Spain

3. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias, Facultade de Veterinaria, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain

4. Porto Muíños S.L., 15185 Cerceda, Spain

5. De Heus Nutrición Animal, 15004 A Coruña, Spain

6. Laboratorio de Hixiene, Inspección e Control de Alimentos, Departamento de Química Analítica, Nutrición e Bromatoloxía, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain

7. CINBIO, Departmento de Enxeñaría Química, Facultade de Ciencias, Campus Ouresnse, Universidade de Vigo, 32004 Ourense, Spain

Abstract

The limitation on the prophylactic use of antibiotics in animal feed in Europe has critically challenged the rabbit meat industry, which urgently needs to find solutions. A feasible alternative could be using macroalgae in the diet to improve the gut health. This research studied seven species of marine macroalgae in four formats (dehydrated, enzymatically hydrolyzed, aqueous extract, and aqueous extract of hydrolyzed macroalgae) in order to select the most promising ones for their use in rabbit feed. Chemical composition, in vitro digestibility, in vitro caecal gas, total volatile fatty acid (VFA) production, and minimal inhibitory concentrations (MIC) against common pathogens were studied. All S. latissima products showed high caecal fermentability and VFA production, especially in both types of extracts. The H. elongata aqueous extract was remarkable due to its high in vitro butyrate production, which can be of great interest for improving gut health. The MIC results did not indicate any clear inhibition of the pathogens tested. The macroalgae tested appear to have a potentially prebiotic effect, rather than a direct antimicrobial activity. However, these results must be confirmed in vivo, in order to observe the real benefits of feeding macroalgae during the rabbit weaning period.

Funder

European Agricultural Fund for Rural Development (EAFRD) of the European Union

Publisher

MDPI AG

Subject

Plant Science,Agronomy and Crop Science,Food Science

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