Table 2.
Impact of Chlorella vulgaris supplementation on meat nutritive value and total aflatoxin residue.
| Parameters | Experimental Groups | |||
|---|---|---|---|---|
| Control | CLV | AF | AF+CLV | |
| Nutritive value | ||||
| Protein% | 22.76 ± 0.56 | 24.94 ± 0.67 * | 19.54 ± 0.47 * | 22.19 ± 0.48 # |
| Fat% | 0.57 ± 0.01 | 0.53 ± 0.01 | 1.07 ± 0.03 * | 0.74 ± 0.02 *# |
| Cholesterol (mg/g) | 20.66 ± 0.51 | 19.44 ± 0.52 | 27.74 ± 0.66 * | 24.65 ± 0.53 *# |
| Triacylglycerols (mg/100 g) | 58.75 ± 1.45 | 56.79 ± 1.52 | 63.56 ± 1.52 * | 60.77 ± 1.31 |
| AF residue (ppb) | ||||
| Liver | ND | ND | 121.54± 2.60 * | 43.32 ± 0.81 *# |
| Meat | ND | ND | 76.98± 1.65 * | 28.21 ± 0.53 *# |
AF; aflatoxin, CLV; Chlorella vulgaris, ND; not detected. Data are presented as mean ± S.E. * p < 0.05 vs. Control group, # p < 0.05 vs. AF group.