| Summary: | <i>Chlorella vulgaris</i> (CH) is usually considered a feed supplement in pig nutrition, and its use as an ingredient is poorly studied. Among many interesting characteristics, this microalga has high protein levels and can be a putative alternative for soybean meal. Our aim was to study the effect of a 5% CH incorporation in the diet, individually or combined with two carbohydrases, on meat quality traits and nutritional value. Forty-four post-weaned male piglets individually housed, with an initial live weight of 11.2 ± 0.46 kg, were randomly distributed into four experimental groups: control (<i>n</i> = 11, without CH) and three groups fed with 5% CH incorporation, plain (<i>n</i> = 10), with 0.005% Rovabio<sup>®</sup> Excel AP (<i>n</i> = 10), and with 0.01% of a pre-selected four-CAZyme mixture (<i>n</i> = 11). After two weeks of trial, piglets were slaughtered and <i>longissimus lumborum</i> collected. CH had no effect on piglets’ growth performance. In turn, incorporation of CH improved the nutritional value of meat by increasing total carotenoids and <i>n</i>-3 PUFA content, thus contributing to a more positive <i>n</i>-6/<i>n</i>-3 fatty acid ratio. The supplementation with Rovabio<sup>®</sup> benefited tenderness and increased overall acceptability of pork. Our results show beyond doubt the viability of the utilization of this microalga as a feed ingredient for swine production.
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