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Advisor(s)
Abstract(s)
Cereal grains and soybean meal are the main feedstuffs used in swine and poultry feeding,
two of the most consumed meats and of key relevance to food security worldwide. Such crops are
grown mostly in North and South America and transported over large distances creating sustainability
concerns and, furthermore, are in direct competition with human nutrition. Alternatives to these
ingredients are, thus, a pressing need to ensure the sustainability of swine and poultry production.
Microalgae seem to be a viable alternative due to their interesting nutritional composition. The use
of different microalgae in monogastric feeding has been addressed by different researchers over the
last decade, particularly their use as a supplement, whilst their use as a feed ingredient has been
comparatively less studied. In addition, the high production costs of microalgae are a barrier and
prevent higher dietary inclusion. Studies on the effect of microalgae on meat quality refer mostly to
fatty acid composition, using these either as a functional ingredient or as a feedstuff. Within such a
context and in line with such a rationale, in this review we address the current research on the topic
of the use of microalgae in poultry and swine nutrition, particularly aspects concerning pork and
poultry meat quality and nutritional traits
Description
Review
Keywords
microalgae pork meat poultry sustainability nutritional quality
Pedagogical Context
Citation
Martins, C.F.; Ribeiro, D.M.; Costa, M.; Coelho, D.; Alfaia, C.M.; Lordelo, M.; Almeida, A.M.; Freire, J.P.B.; Prates, J.A.M. Using Microalgae as a Sustainable Feed Resource to Enhance Quality and Nutritional Value of Pork and Poultry Meat. Foods 2021, 10, 2933
Publisher
MDPI