American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2020, 8(1), 36-41
DOI: 10.12691/ajfst-8-1-5
Open AccessArticle

Pigmeat Consumption Survey and Impact of Algo-Bio® (Alternative to Antibiotics) in Pig Food on Meat Nutritive Quality in Côte d’Ivoire

KONE Tadiogo Naty Amine1, , AKPRO Lathro Anselme2, ADINGRA Kouassi Martial-Didier3, GBOGOURI Grodji Albarin2, GUESSENND Kouadio Nathalie4 and DADIE Adjehi1

1Laboratory of Biotechnology and Microbiology, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d'Ivoire.

2Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d'Ivoire.

3Laboratory of Food Biochemistry and Tropical Processing, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d'Ivoire.

4Department of Bacteriology-Virology, National Reference Center for Antibiotics, Institut Pasteur of Côte d'Ivoire, Abidjan, Côte d'Ivoire

Pub. Date: February 21, 2020

Cite this paper:
KONE Tadiogo Naty Amine, AKPRO Lathro Anselme, ADINGRA Kouassi Martial-Didier, GBOGOURI Grodji Albarin, GUESSENND Kouadio Nathalie and DADIE Adjehi. Pigmeat Consumption Survey and Impact of Algo-Bio® (Alternative to Antibiotics) in Pig Food on Meat Nutritive Quality in Côte d’Ivoire. American Journal of Food Science and Technology. 2020; 8(1):36-41. doi: 10.12691/ajfst-8-1-5


Bacterial resistance to antibiotics is a worrying situation in breeding which lead public health risk. So, the use of seaweed-based food supplements is attracting increasing attention because it is a alternative to antibiotics. The purpose of this paper is to determine the impact of pigs algae-food supplement on meat nutritive quality. Pig consumption survey has been achieved with 400 consumers in Abidjan. Biochemical properties of meat from control, Algo-Bio® treated pigs and those treated with tetracycline were determined using standard analytical methods. Organoleptic characteristics of each meat were determined by hedonic test. According to survey, 110 consumers prefers ribs making this part the most valued. Rib were used for physico-chemical and organoleptic characteristics determination. In Algo-Bio® treated pigs, ash (1.1%) and protein (23.6%) levels were high compared to others. Fat levels were 6.1%, 6.9% and 5% respectvely for controls, Algo-Bio® treated pigs and those treated with tetracycline. Algo-Bio® treated pig’s meat was least moisture (66.5%). Minerals were found in high amounts in pig treated with Algo-Bio®. These pigs meat were the most appreciated and obtained highest scores in hedonic test (7.9 for flavor, 7.3 for tenderness and 8.1 for juiciness). The Longissimus thoracis muscles of pigs whose diet has been supplemented with algae-based food supplement have good nutritive and organoleptic characteristics compared to those treated with tetracycline.

pigs Algo-Bio? Longissimus thoracis meat quality nutritive tetracycline

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