Cristina M. Alfaia
University of Lisbon
Internal medicineEndocrinologyAnimal sciencePurebredComposition (visual arts)CrossbreedChemistryPolyunsaturated fatty acidLysineIntramuscular fatArginineCholesterolConjugated linoleic acidTendernessLinoleic acidCarotenoidChlorella vulgarisFatty acid compositionLipid oxidationFood scienceAnimal feedFatty acidBiochemistryBiology
78Publications
21H-index
1,374Citations
Publications 78
Newest
#1Diogo Coelho (University of Lisbon)H-Index: 4
#2Cristina M. Alfaia (University of Lisbon)H-Index: 21
Last. José A. M. Prates (University of Lisbon)H-Index: 41
view all 8 authors...
BACKGROUND Chlorella vulgaris has been proposed as a sustainable green feedstock in poultry nutrition due to its ease of cultivation, minimal environmental impact and balanced nutritional composition. However, the majority of studies documents the use of C. vulgaris as a dietary supplement in broilers instead of a feed ingredient. To the best of our knowledge, no report has shown the effect of a high-level incorporation (>2 % in the diet) of C. vulgaris on plasma metabolites and hepatic lipid co...
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#1Cátia F. Martins (University of Lisbon)H-Index: 4
#1Cátia MartinsH-Index: 5
Last. José A. M. PratesH-Index: 41
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Chlorella vulgaris (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 l...
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#1Mónica Costa (University of Lisbon)H-Index: 5
#2Luís Pio (University of Lisbon)
Last. José A. M. Prates (University of Lisbon)H-Index: 41
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In the present study, 199 pre-selected Carbohydrate-Active enZymes (CAZymes) and sulfatases were assessed, either alone or in combination, to evaluate their capacity to disrupt Laminaria digitata cell wall, with the consequent release of interesting nutritional compounds. A previously characterized individual alginate lyase, belonging to the family 7 of polysaccharide lyases (PL7) and produced by Saccharophagus degradans, was shown to be the most efficient in the in vitro degradation of L. digit...
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#1Marta S. Madeira (University of Lisbon)H-Index: 10
#2Paula Lopes (University of Lisbon)H-Index: 23
Last. José A. M. Prates (University of Lisbon)H-Index: 41
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BACKGROUND The ability of a high level of dietary Arthrospira platensis, individually or in combination with two exogenous carbohydrate-degrading enzymes (lysozyme and Rovabio®), to improve systemic antioxidant potential and hepatic lipid metabolism was tested in piglets. Forty male post-weaned piglets, sons of Large White × Landrace sows crossed with Pietrain boars, were allocated into 4 groups (n = 10) and fed during 28 days one of the following diets: 1) a control basal diet (cereal and soybe...
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#1Cátia F. Martins (Instituto Superior de Agronomia)H-Index: 4
#2José Miguel Pestana Assunção (University of Lisbon)H-Index: 1
Last. Joao P.B. Freire (Instituto Superior de Agronomia)H-Index: 19
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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% Spir...
5 CitationsSource
#1Cristina M. AlfaiaH-Index: 21
#2José M. Pestana (University of Lisbon)H-Index: 4
Last. José A. M. PratesH-Index: 1
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Abstract Herein, we investigated the effect of Chlorella vulgaris as ingredient (10% of incorporation) in broiler diets, supplemented or not with 2 formulations of Carbohydrate-Active enZymes (CAZymes; Rovabio Excel AP and a mixture of recombinant CAZymes, composed by an exo-β-glucosaminidase, an alginate lyase, a peptidoglycan N-acetylmuramic acid deacetylase and a lysozyme), on growth performance, meat quality, fatty acid composition, oxidative stability, and sensory traits. One hundred twenty...
4 CitationsSource
#1Diogo CoelhoH-Index: 4
#2José M. Pestana (University of Lisbon)H-Index: 4
Last. José A. M. Prates (University of Lisbon)H-Index: 41
view all 7 authors...
The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatme...
1 CitationsSource
#1José M. Pestana (University of Lisbon)H-Index: 4
#2B. Puerta (University of Lisbon)H-Index: 1
Last. José A. M. Prates (University of Lisbon)H-Index: 1
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Abstract This study assessed the effect of Spirulina (Arthrospira platensis), individually and in combination with exogenous enzymes, on growth performance, carcass traits, and meat quality of broiler chickens. One hundred and twenty Ross 308 male chickens were allocated into 40 battery brooders, with 3 birds per cage, and fed ad libitum a corn-based diet during the first 21 D of the trial. The experimental period lasted from day 21 to 35, during which birds were fed 4 different diets: a corn-so...
12 CitationsSource
#1Ana F. Borges (University of Lisbon)H-Index: 2
#1Ana Borges (University of Lisbon)H-Index: 4
Last. Maria João Fraqueza (University of Lisbon)H-Index: 20
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The processing of traditional poultry sausages needs to be modernized to improve product quality and further extend its shelf life. The aim of the present study was to apply different combinations of high pressure (300 to 600 MPa) and time (154 to 1,800 s) on the sausages using an experimental design based on response surface methodology. The chemical, microbial, and sensory characteristics of sausages treated with high-pressure processing (HPP) were investigated. HPP application to semidried fe...
4 CitationsSource
#1Marta S. Madeira (University of Lisbon)H-Index: 10
#2Cristina M. Alfaia (University of Lisbon)H-Index: 21
Last. José A. M. Prates (University of Lisbon)H-Index: 41
view all 7 authors...
Although pork is the most consumed meat in the European Union, its production and quality are currently facing big challenges, including feeding sustainability, lower sensory quality and unhealthy image of fat. This chapter addresses the most efficacious and promising nutritional strategies to mitigate these issues. In pigs, genetic selection towards reduced subcutaneous fat has hugely reduced intramuscular fat (IMF), with a strong negative effect on the sensory properties and consumers’ accepta...
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