Fatty acid profile and storage stability of loin muscle in response to dietary supplementation of Spirulina platensis in finishing crossbred pigs
DOI:
https://doi.org/10.48165/jms.2024.19.01.08Keywords:
Loin muscle, Spirulina, Fatty acid profile, Storage stability, Sensory evaluationAbstract
The study was conducted to study whether feeding Spirulina platensis has
beneficial effect on enhancing the fatty acid profile and storage stability
of the loin muscle of pigs. A total of 24 male finishing pigs (Large White
Yorkshire X Desi) were housed individually and distributed randomly into
four equal groups with six animals in each group. Four isonitrogenous
experimental diets (T1 to T4) were formulated by including dry Spirulina
platensis at 0, 0.5, 1.0 and 1.5 %, respectively and fed during finishing
phase (50 to 75 kg) live weight. Dietary treatments had no significant
(P>0.05) effect on the total lipid and total cholesterol content of the
loin muscle of pigs. The level of polyunsaturated fatty acids (PUFA) was
higher (P<0.05) in Spirulina supplemented groups (T2, T3, and T4)
compared to T1 leading to a higher (P<0.05) ratio of PUFA to saturated
fatty acid (SFA) with increasing levels of Spirulina platensis inclusion
in the diet. Whereas, the sum of SFA and monounsaturated fatty acids
(MUFAs) was significantly (P<0.05) decreased in Spirulina supplemented
groups compared to T1. The Ratio of n-6 to n-3 of muscle was decreased
significantly (P<0.05) with increasing level of Spirulina and the values were
21.5, 20.2, 20.1, and 19.8 in T1 to T4, respectively. The other fatty acids
namely gamma-linolenic acid, alpha-linolenic acid and eicosapentanoic
acid were not statistically significant (P>0.05) among the treatment groups.
Supplementation of Spirulina significantly (P<0.05) decreased the pH and
2-TBARS value of loin muscle during the refrigerated (4±1°C) storage
at 0, 3, 6, and 9 days. Further, inclusion of Spirulina showed significant
(P<0.05) improvement in the sensory attributes (flavour, tenderness, and
juiciness) of the loin muscle of pigs. The results indicated that inclusion
of dried Spirulina platensis powder up to 1.5 % in finishing pig diets was
beneficial to achieve PUFA enriched pork and overall acceptability of the
pork during refrigerated storage for a period of 9 days.
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