The effect of Spirulina (Arthrospira platensis), individually or in combination with two commercial carbohydrases, in piglet diets was assessed on growth performance, nutrient digestibility and meat quality traits. Forty post‐weaned male piglets from Large White × Landrace sows crossed with Pietrain boars with an initial live weight of 12.0 ± 0.89 kg were used. Piglets were assigned to one of four dietary treatments (n = 10): cereal and soya bean meal base diet (control), base diet with 10% Spirulina (SP), SP diet supplemented with 0.005% Rovabio^® Excel AP (SP + R) and SP diet supplemented with 0.01% lysozyme (SP + L). Animals were slaughtered after a 4‐week experimental period. Growth performance was negatively affected by the incorporation of Spirulina in the diets, with an average decrease of 9.1% on final weight, in comparison with control animals. Total tract apparent digestibility (TTAD) of crude protein was higher (p < .05) in the control group than in other groups. In addition, lysozyme increased TTAD of crude fat and acid detergent fibre, relative to the SP and control groups, respectively. In addition, the incorporation of Spirulina, individually and supplemented with enzymes, did not impair meat quality traits. Surprisingly, no protective effect against lipid oxidation was observed with the inclusion of Spirulina in pork after 7 days of storage. This study indicates that growth performance of post‐weaning piglets was impaired by the incorporation of 10% Spirulina in the diets, which is mediated by an increase in digesta viscosity and a lower protein digestibility, as a consequence of the resistance of microalga proteins to the action of endogenous peptidases. In addition, it also indicates that lysozyme, in contrast to Rovabio^® Excel AP, is efficient in the degradation of Spirulina cell wall in piglet's intestine. However, the digestion of proteins liberated by Spirulina cell wall disruption is still a challenge.

中文翻译：

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日粮添加螺旋藻对断奶仔猪生产性能、营养消化率和肉质性状的影响

螺旋藻 ( Arthrospira platensis )，单独或与两种商品糖酶组合，在仔猪日粮中对生长性能、营养消化率和肉质性状的影响进行评估。使用来自大白 × 长白母猪的 40 头断奶后雄性仔猪与皮特兰公猪杂交，初始活重为 12.0 ± 0.89 kg。小猪被分配到四个饮食治疗（一个Ñ  = 10）：谷物和大豆粉基础膳食（对照），碱饮食用10％螺旋藻（SP），SP饮食补充有0.005％的Rovabio ^®Excel AP (SP + R) 和补充有 0.01% 溶菌酶 (SP + L) 的 SP 饮食。动物在 4 周的实验期后被屠宰。饲料中添加螺旋藻会对生长性能产生负面影响，与对照动物相比，最终体重平均下降 9.1%。粗蛋白的全消化道表观消化率（TTAD）较高（p < .05) 在对照组中比在其他组中。此外，溶菌酶分别相对于 SP 和对照组增加了粗脂肪和酸性洗涤纤维的 TTAD。此外，单独掺入螺旋藻并辅以酶，不会损害肉质特性。令人惊讶的是，在猪肉中加入螺旋藻 7 天后，没有观察到对脂质氧化的保护作用。该研究表明，断奶后仔猪的生长性能因在日粮中加入 10% 的螺旋藻而受到损害，这是由食糜粘度增加和蛋白质消化率降低所介导的，这是微藻蛋白对螺旋藻的抗性的结果。内源性肽酶的作用。此外，它还表明，与 Rovabio ^®相比，溶菌酶Excel AP，可有效降解仔猪肠道中的螺旋藻细胞壁。然而，螺旋藻细胞壁破坏释放的蛋白质的消化仍然是一个挑战。