{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T22:23:55Z","timestamp":1775687035911,"version":"3.50.1"},"reference-count":41,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2024,3,5]],"date-time":"2024-03-05T00:00:00Z","timestamp":1709596800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UI\/BD\/153071\/2022"],"award-info":[{"award-number":["UI\/BD\/153071\/2022"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00276\/2020"],"award-info":[{"award-number":["UIDB\/00276\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["LA\/P\/0059\/2020"],"award-info":[{"award-number":["LA\/P\/0059\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This work aimed to assess how different cumulative levels of Spirulina (Arthrospira platensis) intake influence individual broiler meat quality parameters, nutritional value and health-related traits. The data analysed showed varying cumulative Spirulina intake levels, ranging from 3.46 to 521 g\/bird, with large changes in meat traits. The key findings indicate that Spirulina intake significantly enhances meat colour, primarily due to its rich carotenoid content. However, this enhancement shows a saturation effect at higher intake levels, where additional Spirulina does not further improve the colour. Regarding the meat nutritional profile, Spirulina increases beneficial n \u2212 3 polyunsaturated fatty acids and reduces lipid oxidation. These effects on meat, however, are not linear and become more complex at higher microalga intake levels. Regarding meat sensory attributes, moderate Spirulina levels positively influence flavour and texture. Still, higher levels may lead to changes not universally preferred by meat consumers, highlighting the need for balanced Spirulina inclusion in diets. Optimal Spirulina cumulative intake levels must be identified to balance meat\u2019s nutritional benefits with consumer preferences. Additionally, ensuring Spirulina\u2019s purity and adherence to regulatory standards is essential for consumer safety and market access. These findings provide valuable insights for poultry nutritionists and the food industry, emphasising the necessity of a balanced approach to Spirulina\u2019s incorporation in poultry diets.<\/jats:p>","DOI":"10.3390\/foods13050799","type":"journal-article","created":{"date-parts":[[2024,3,5]],"date-time":"2024-03-05T05:31:19Z","timestamp":1709616679000},"page":"799","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Effect of Cumulative Spirulina Intake on Broiler Meat Quality, Nutritional and Health-Related Attributes"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4863-1605","authenticated-orcid":false,"given":"Maria P.","family":"Sp\u00ednola","sequence":"first","affiliation":[{"name":"CIISA\u2014Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin\u00e1ria, Universidade de Lisboa, Av. da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"},{"name":"Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Av. da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3030-7789","authenticated-orcid":false,"given":"M\u00f3nica M.","family":"Costa","sequence":"additional","affiliation":[{"name":"CIISA\u2014Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin\u00e1ria, Universidade de Lisboa, Av. da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"},{"name":"Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Av. da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1032-5987","authenticated-orcid":false,"given":"Jos\u00e9 A. M.","family":"Prates","sequence":"additional","affiliation":[{"name":"CIISA\u2014Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin\u00e1ria, Universidade de Lisboa, Av. da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"},{"name":"Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Av. da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,5]]},"reference":[{"key":"ref_1","first-page":"1","article-title":"Effect of inclusion of Arthrospira maxima microalgae in laying hen diets on production parameters and egg characteristics","volume":"25","year":"2023","journal-title":"Braz. J. Poult. 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