Influence of dietary Chlorella vulgaris and carbohydrate-active enzymes on growth performance, meat quality and lipid composition of broiler chickens

Herein, we investigated the effect of Chlorella vulgaris as ingredient (10% incorporation) in broiler diets, supplemented or not with 2 formulations Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture recombinant CAZymes, composed by an exo-?-glucosaminidase, alginate lyase, peptidoglycan N-acetylmuramic acid deacetylase lysozyme), on growth performance, meat quality, fatty composition, oxidative stability, sensory traits. One hundred twenty 1-day-old Ross 308 male birds were randomly assigned to one 4 experimental diets (n = 30): corn-soybean meal–basal diet (control), basal 10% C. (CV), CV 0.005% commercial CAZyme cocktail (Rovabio AP), (CV + R), 0.01% 4-CAZyme previously selected M) during period lasted from day 21 35. Body weight gain feed conversion rate broilers affected but digesta viscosity increased more than 2-fold (P < 0.001) relative control. In addition, neither cooking loss, shear force, juiciness, flavor nor off-flavor was impaired dietary treatments > 0.05). By contrast, tenderness, yellowness (b?) total carotenoids breast thigh meats. However, no additional protective against lipid oxidation observed inclusion microalga. vulgaris, independently had minor impact composition improved proportion some beneficial acids. summary, our data indicate slight improvement quality nutritional value, without impairment broilers' thus supporting usefulness this microalga poultry up high level incorporation. mixtures used do significantly improve release nutrients through disruption cell wall, which warrants further research.