Table 1.
Impact of cumulative Spirulina intake on quality traits of broiler meat.
| Initial Age and Weight |
Alga Level (% Feed) and Duration of the Trial 3 |
Cumulative Alga Intake (g/Bird) 4 | Colour Traits | pH 24 h | Sensory Traits 7 | References | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Absolute Value (CIELAB Scale) 5 |
Difference 6 (Alga–Control) |
Absolute Value (pH Scale) | Difference 6 (Alga–Control) |
Absolute Value (8 Points Scale) | Difference 6 (Alga–Control) |
||||||||||||||
| L* | a* | b* | L * | a* | b* | F | OF | J | T | F | OF | J | T | ||||||
| 4 d old, 74.1 g | 0.10%, 32 d | 3.46 | - | - | - | - | - | - | 5.93 | 0.19 | - | - | - | - | - | - | - | - | [4] |
| 1 d old, 41.5 g | 0.25%, 34 d | 7.22 | 45.5 | 10.1 | 9.64 | 3.89 | −0.37 | 0.31 | 5.89 | 0.15 | - | - | - | - | - | - | - | - | [8] |
| 22 d old, 640 g | 0.5%, 20 d | 13.9 | 47.4 | 5.32 | 10.7 | −1.10 | 0.8 | 6.3 | 5.80 | 0.04 | - | - | - | - | - | - | - | - | [19] |
| 1 d old, 41.5 g | 0.5%, 34 d | 14.4 | 45.1 | 10.8 | 9.93 | 3.54 | 0.36 | 0.60 | 5.85 | 0.11 | - | - | - | - | - | - | - | - | [8] |
| 1 d old, 41.5 g | 0.75%, 34 d | 21.8 | 43.2 | 11.1 | 8.46 | 1.58 | 0.63 | −0.87 | 6.15 | 0.41 | - | - | - | - | - | - | - | - | [8] |
| 1 d old, 41.5 g | 1.0%, 34 d | 28.9 | 46.5 | 10.3 | 9.86 | 4.87 | −0.15 | 0.53 | 6.15 | 0.41 | - | - | - | - | - | - | - | - | [8] |
| 22 d old, 640 g | 1.0%, 20 d | 28.9 | 46.8 | 5.48 | 11.6 | −1.70 | 1.0 | 7.2 | 5.79 | 0.03 | - | - | - | - | - | - | - | - | [19] |
| 21 d old | 4.0%, 16 days | 29.8 | 45.4 | 3.4 | 6.30 | −2.6 | 2.40 | 2.8 | - | - | - | - | - | - | - | - | - | - | [18] |
| 22 d old, 640 g | 1.5%, 20 d | 40.4 | 47.1 | 5.36 | 12.2 | −1.40 | 0.9 | 7.8 | 5.74 | −0.02 | - | - | - | - | - | - | - | - | [19] |
| 21 d old | 8.0%, 16 days | 59.5 | 48.1 | 1.6 | 12.3 | 0.10 | 0.60 | 8.8 | - | - | - | - | - | - | - | - | - | - | [18] |
| 21 d old | 15%, 14 d | 84.7 | 46.6 | 5.31 | 10.7 | −2.60 | 0.78 | 6.32 | 5.77 | −0.02 | 4.40 | 0.48 | 4.00 | 5.24 | −0.12 | 0.17 | 0.50 | 0.14 | [9] |
| 7 d old, 132 g | 15%, 28 days | 221 | 57.7 | 4.99 | 20.9 | −2.10 | 0.59 | 11.7 | 5.57 | −0.24 | 5.48 | 0.20 | 4.56 | 5.00 | −0.53 | 0.10 | 0.89 | 1.04 | [21] |
| 14 d old, 132 g | 15%, 21 days | 230 | 59.5 | 4.40 | 17.4 | −2.60 | 0.21 | 9.81 | 5.48 | −0.18 | - | - | - | - | - | - | - | - | [22] |
| 15 d old 1 | 10%, 20 d | 254 | 53.9 | 5.77 | 23.7 | −1.15 | 3.3 | 13.1 | - | - | - | - | - | - | - | - | - | - | [23] |
| 15 d old 2 | 10%, 22 d | 315 | 54.8 | 6.13 | 23.9 | 0.15 | 3.20 | 13.3 | - | - | - | - | - | - | - | - | - | - | [23] |
| 1 d old | 10.8%, 34 d | 324 | 53.0 | 3.48 | 12.3 | −2.39 | 1.05 | 0.98 | 6.06 | 0.26 | - | 15.8 | - | 24.4 | - | −1.30 | - | 22.7 | [11] |
| 1 d old | 17.3%, 34 d | 521 | 57.4 | 3.81 | 15.1 | 0.40 | 2.02 | 2.00 | 5.99 | 0.03 | 59.1 | 11.1 | - | - | 3.10 | −3.80 | - | - | [24] |
1 Female broilers. 2 Male broilers. 3 For the duration of the trial, the last day, corresponding to slaughtering, was not considered. 4 Calculated as the total feed ingested per animal during the experimental period multiplied by the proportion of microalgae in the diet. For some of the studies, no information about the cumulative feed intake (CFI) was available, and therefore, it was estimated as follows: CFI (g/bird) (Altmann et al. [11]; Altmann et al. [24]) = (CFI (Abdel-Moneim et al. [25]) + CFI (Ibrahim et al. [10]) + CFI (Neumann et al. [26]) + CFI (Park et al. [8]) + CFI (Sugiharto et al. [27]))/5; the studies had the same duration of trial and initial animal age; CFI (g/bird) (Moustafa et al. [19]) = CFI (g/d/bird) × number of days; CFI (g/bird) (Mullenix et al. [23]) = CFI (lb/bird) × 453.59237; CFI (g/bird) (Costa et al. [22]; Pestana et al. [9]; Spínola et al. [21]) = (CFI (g/d/pen) × number of days)/number of birds; CFI (g/bird) (Toyomizu et al. [18]) = CFI (Pestana et al. [9]) + 2× (CFI (Pestana et al. [9])/14). 5 L*: lightness; a*: redness; b*: yellowness. 6 The absolute values were used to calculate the difference between microalga and control results. 7 F, flavour; OF, off-flavour; J, juiciness; T, tenderness.