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The effects of microalgae (Tetradesmus obliquus, Spirulina platensis and Chlorella vulgaris) on the nutritional profile of broiler meat

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dc.contributor.authorFreiberga, A.
dc.contributor.authorIlgaza, A.
dc.contributor.authorJonova, S.
dc.contributor.authorEglite, S.
dc.contributor.authorGorbacevska, D.
dc.contributor.authorPlivca, A.
dc.contributor.authorNeiberts, K.
dc.contributor.authorZolovs, M.
dc.contributor.authorSemjonovs, P.
dc.date.accessioned2025-10-30T11:06:08Z
dc.date.available2025-10-30T11:06:08Z
dc.date.issued2025
dc.descriptionReceived: July 5th, 2025 ; Accepted: September 26th, 2025 ; Published: October 23rd, 2025 ; Correspondence: anete.freiberga@lbtu.lveng
dc.description.abstractThis study investigated the effect of dietary supplementation with three edible microalgae species (Tetradesmus obliquus, Spirulina platensis, and Chlorella vulgaris) on the nutritional profile of broiler chicken meat. Ross 308 broilers were fed a standard diet enriched with 0.5% of one of the microalgae species over a 43-day fattening period. Meat samples from the breast and thigh muscles were collected on days 35 and 43 to analyse its nutritional profile. Although no statistically significant differences were observed in growth performance, several biologically differences became apparent. C. vulgaris administration was associated with an initial increase in thigh meat fat content on day 35, followed by a notable reduction by day 43, and led to higher protein and polyunsaturated fatty acid levels. However, it resulted in the highest omega-6/omega-3 ratio among the groups. S. platensis contributed to a more favorable fatty acid profile, with the lowest omega-6/omega-3 ratio and increased protein levels, particularly in breast meat. T. obliquus supplementation produced leaner meat, improved vitamin B12 content, and maintained a more balanced omega-6 to omega-3 ratio by day 43, suggesting a cumulative benefit with prolonged feeding. These findings indicate that each microalga has species-specific effects on broiler meat quality, supporting their potential use as sustainable functional feed ingredients tailored to specific nutritional goals in poultry production.eng
dc.identifier.citationFreiberga, A., Ilgaza, A., Jonova, S., Eglite, S., Gorbacevska, D., Plivca, A., Neiberts, K., Zolovs, M., & Semjonovs, P. (2025). The effects of microalgae (Tetradesmus obliquus, Spirulina platensis and Chlorella vulgaris) on the nutritional profile of broiler meat. https://doi.org/10.15159/AR.25.099en
dc.identifier.issn2228-4907
dc.identifier.publicationAgronomy Research, 2025, vol. 23, Special Issue x, pp. x–xeng
dc.identifier.urihttp://hdl.handle.net/10492/10176
dc.identifier.urihttps://doi.org/10.15159/ar.25.099
dc.publisherEstonian University of Life Scienceseng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectbroilereng
dc.subjectchickenseng
dc.subjectedible microalgaeeng
dc.subjectSpirulina platensislat
dc.subjectChlorella vulgarislat
dc.subjectTetradesmus obliquuslat
dc.subjectmeat qualityeng
dc.subjectfatty acidseng
dc.subjectarticleseng
dc.titleThe effects of microalgae (Tetradesmus obliquus, Spirulina platensis and Chlorella vulgaris) on the nutritional profile of broiler meateng
dc.typeArticleeng

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