The effect of iodine from iodine-enriched alga Chlorella spp. on the pork iodine content and meat quality in finisher pigs

Abstract

The aim of the study was to evaluate the effects of iodine from iodine-enriched alga Chlorella spp. on the iodine content in pork and on meat quality traits in finisher pigs. Experimental feed mixtures were fed for a period of 3 months before slaughter. In group A (n = 12), the experimental feed mixture was supplemented with 2 mg I/kg in the form of iodine from iodine-enriched freshwater alga Chlorella spp. The experimental feed mixture for pigs in group B (n = 12) was supplemented with 2 mg I/kg in the form of KI. Group C (n = 12) was the control group without supplementation. Compared to KI, the use of the algal iodine resulted in significantly higher (P < 0.05) iodine concentrations in the thyroid, serum and muscle tissue. No differences between the two groups were found in the meat quality traits. It is concluded that iodine from iodine-enriched Chlorella spp. is retained in muscle tissue in a higher extent than inorganic KI. Nevertheless, iodine concentrations in the meat are still low to be considered as a relevant iodine source for human nutrition.

A High Dietary Incorporation Level of Chlorella Vulgaris Improves the Nutritional Value of Pork Fat Without Impairing the Performance of Finishing Pigs

“…Similar results for meat quality traits were reported by Baňoch et al [45], who found that a 0.0002% level of incorporation of C. vulgaris in pig diets had no significant effect on color, pH, cooking loss and drip loss of pork. Here, the dietary incorporation of 5% C. vulgaris did not change pork quality traits and sensory parameters, which is very important for the consumer acceptance of this meat.…”

“…We assessed, for the first time, the impact of a high dietary level (>2% in diet) of C. vulgaris, individually and combined with two exogenous CAZymes, on pig performance. In fact, some studies reported the use of C. vulgaris in pig diets but at much lower levels (1% in the diet or lower), compared with the 5% incorporated in the current trial [44][45][46]. Baňoch et al [45] investigated the effect of a very low level (0.0002%) of incorporation of C. vulgaris in female pigs, with an initial weight of 30 kg, and found no significant differences in ADG, HCW, lean muscle thickness and backfat thickness.…”

“…In fact, some studies reported the use of C. vulgaris in pig diets but at much lower levels (1% in the diet or lower), compared with the 5% incorporated in the current trial [44][45][46]. Baňoch et al [45] investigated the effect of a very low level (0.0002%) of incorporation of C. vulgaris in female pigs, with an initial weight of 30 kg, and found no significant differences in ADG, HCW, lean muscle thickness and backfat thickness. Later, Furbeyre and colleagues [46] showed no significant effects on ADG, ADFI and FCR, by using 1% of C. vulgaris in weaned piglet diets, with an initial weight of 9.1 kg, during 14 days.…”

“…Herein, the incorporation of 5% C. vulgaris in pig diets did not protect pork lipids from peroxidation, which is probably related to similar contents of PUFA, in spite of an important increase of carotenoids in microalga-fed groups in comparison to the Control group. Baňoch et al [45] and Vossen et al [64] also documented no changes on pork and dry cured ham oxidative stability with the incorporation of 0.0002% and 0.3-1.2% levels of Chlorella sp., respectively. Notwithstanding C. vulgaris is an excellent source of antioxidant compounds, such as α-tocopherol and carotenoids, as previously documented by Safi et al [65], the oxidative stability of pork did not reflect the antioxidant activity of C. vulgaris.…”

Effect of diet supplementation with Ascophyllum nodosum on cow milk composition and microbiota

“…In Italy, mild iodine deficiency is rather common in many areas, despite the recent efforts to increase iodine intake, and therefore goiter and other iodine deficiency disorders are still observed (Olivieri and Vitti, 2014). As a preventive measure, salt iodization has been widely used; however, considering that the use of iodized salt is voluntary, additional measures for iodine deficiency prophylaxis are necessary (Baňoch et al, 2012). The iodine of milk and milk products represents the second-most important food source of the trace element in the European Union or in the United States (Bader et al, 2005), and its concentration in cow milk ranges between 30 and 300 μg/L (Moschini et al, 2010).…”