Effects of diets with increasing levels of Spirulina platensis on the carcass characteristics, meat quality and fatty acid composition of growing rabbits

Abstract

Spirulina platensis (SP) is a useful raw material for human and animal nutrition due to its high protein content. It is also a source of minerals, carotenoids, chlorophyl, pigments and essential polyunsaturated fatty acids, such as γ-linolenic acid (GLA). The effects of four levels (0, 50, 100, or 150g/kg of SP) included in the diet to replace soybean and alfalfa on some carcass characteristics and the meat quality of growing rabbit have been investigated. The modifications of the diet composition did not significantly influence the carcass yield or the proportions of the various carcass parts and organs. The chemical composition of the meat was unaffected, with the exception of the lipid content, which was lower in the control group than in the groups fed the SP diets. The fatty acid (FA) profile of the perirenal fat and longissimus dorsi muscle was determined to evaluate the effect of SP supplementation on the GLA content of these tissues. The content of this FA increased in the perirenal fat and meat with increasing SP supplementation. As a direct result of the diet composition, the FA profiles and the atherogenic and thrombogenic indexes of the rabbit tissues showed significant differences. These indexes were lower in the meat of the rabbits fed the SP diets than those found in the control group. The results of this study suggest that SP could potentially be used in rabbit nutrition with consequent benefits on the nutritional quality of rabbit meat for consumers.