Wydanie 368(67)3 2023

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http://hdl.handle.net/20.500.12539/1934

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Przeglądaj Wydanie 368(67)3 2023 wg Autor "Biel, Wioletta"

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    PozycjaOpen Access
    Arthrospira - Nutritional Value, Health-promoting Properties and Possible Use as an Additive in Dog Nutrition. A Review
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2023) Kazimierska, Katarzyna; Kępińska-Pacelik, Jagoda; Biel, Wioletta; West Pomeranian University of Technology in Szczecin, Department of Monogastric Animal Sciences, Szczecin, Poland; West Pomeranian University of Technology in Szczecin, Department of Monogastric Animal Sciences, Szczecin, Poland; West Pomeranian University of Technology in Szczecin, Department of Monogastric Animal Sciences, Szczecin, Poland
    Arthrospira (Arthrospira platensis, trade name spirulina) is commonly called “green meat” due to its high protein content (up to about 80% of dry matter). It is used in many countries as an additive in human and animal nutrition because of its high nutritional value. Arthrospira protein is of high quality due to the optimal composition of exogenous amino acids. Additionally, Arthrospira is a good source of fatty acids (including GLA, EPA, and DHA). It is used in formulas for complete and complementary pet foods. It can be a valuable source of complete protein for dogs. Its addition can significantly delay the process of lipid oxidation and reduce the number of undesirable microorganisms in the product. The pro-health properties of Arthrospira have been demonstrated in numerous scientific studies, including its effects on hypercholesterolemia, hyperglycemia, cardiovascular diseases, anemia, inflammatory diseases, cancer, and viral infections. The aim of this study was to characterize the nutritional values, health-promoting properties and the possibility of using Arthrospira as an additive in dog nutrition, based on a review of scientific literature.