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Microalgae Schizochytrium sp. as a source of docosahexaenoic acid (DHA): Effects on diet digestibility, oxidation and palatability and on immunity and inflammatory indices in dogs
Author(s) -
Souza Camilla Mariane Menezes,
Lima Daniele Cristina,
Bastos Taís Silvino,
Oliveira Simone Gisele,
Beirão Breno Castello Branco,
Félix Ananda Portella
Publication year - 2019
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.13294
Subject(s) - palatability , food science , docosahexaenoic acid , biology , nutrient , fatty acid , chemistry , polyunsaturated fatty acid , zoology , biochemistry , ecology
The objective of this study was to evaluate the effects of the microalgae Schizochytrium sp., as a dietary source of docosahexaenoic acid (DHA), on diet palatability, coefficients of total tract apparent digestibility (CTTAD) of nutrients and metabolizable energy (ME), blood variables and indicators of immunity in dogs. We also evaluated oxidative stability. Two diets containing 0 and 0.4% of microalgae Schizochytrium sp. were evaluated in three experiments. On Experiment I the palatability of diets containing 0% versus 0.4% microalgae was compared. In Experiment II test diets were offered for 30 days to determine digestibility, fecal characteristics, and blood parameters. In Experiment III, the oxidative stability of diets containing microalgae versus anchovy oil was evaluated. There was a higher intake ratio of the diet containing microalgae ( p < .05). The ME and CTTAD of nutrients increased ( p < .05), except for ether extract after acid hydrolysis, with the inclusion of the microalgae in diet. The amount of monocytes and phagocytic granulocytes was higher ( p < .05) in dogs fed 0.4% microalgae. There was greater oxidative stability for the sample containing microalgae. The addition of 0.4% microalgae presented high palatability, increased phagocytic cell numbers, and demonstrated oxidative stability superior to anchovy oil.