@article{ajfst2020815,
author={{Amine, KONE Tadiogo Naty and Anselme, AKPRO Lathro and Martial-Didier, ADINGRA Kouassi and Albarin, GBOGOURI Grodji and Nathalie, GUESSENND Kouadio and Adjehi, DADIE},
title={Pigmeat Consumption Survey and Impact of Algo-Bio? (Alternative to Antibiotics) in Pig Food on Meat Nutritive Quality in C?te dĄ¯Ivoire},
journal={American Journal of Food Science and Technology},
volume={8},
number={1},
pages={36--41},
year={2020},
url={http://pubs.sciepub.com/ajfst/8/1/5},
issn={2333-4835},
abstract={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 pigĄ¯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 <i>Longissimus</i><i> </i><i>thoracis</i> 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.},
doi={10.12691/ajfst-8-1-5}
publisher={Science and Education Publishing}
}