Repository logo
 
Publication

Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat

2021Journal article Open access
Simple item page
dc.contributor.authorMartins, Cátia F.
dc.contributor.authorRibeiro, David M.
dc.contributor.authorCosta, Mónica
dc.contributor.authorCoelho, Diogo
dc.contributor.authorAlfaia, Cristina M.
dc.contributor.authorLordelo, Madalena
dc.contributor.authorAlmeida, André
dc.contributor.authorFreire, João
dc.contributor.authorPrates, José A.M.
dc.date.accessioned2021-12-10T10:53:24Z
dc.date.available2021-12-10T10:53:24Z
dc.date.issued2021
dc.descriptionReviewpt_PT
dc.description.abstractCereal 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 traitspt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMartins, 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, 2933pt_PT
dc.identifier.doihttps://doi.org/ 10.3390/foods10122933pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/22686
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPTDC/CTV-NUT/5931/2014pt_PT
dc.relationCentre for Interdisciplinary Research in Animal Health
dc.relationInclusion of Laminaria and Ulva seaweeds as a feedstuff in piglet diets: effect on animal performance and physiology
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectmicroalgaept_PT
dc.subjectporkpt_PT
dc.subjectmeatpt_PT
dc.subjectpoultrypt_PT
dc.subjectsustainabilitypt_PT
dc.subjectnutritional qualitypt_PT
dc.titleUsing microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meatpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Interdisciplinary Research in Animal Health
oaire.awardTitleInclusion of Laminaria and Ulva seaweeds as a feedstuff in piglet diets: effect on animal performance and physiology
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00276%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F143992%2F2019/PT
oaire.citation.titleFoodspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamedos Santos Lordelo Redford
person.familyNameMartinho de Almeida
person.familyNameBengala Freire
person.givenNameMaria Madalena
person.givenNameAndré
person.givenNameJoão Pedro
person.identifier.ciencia-id041E-DC7D-24D1
person.identifier.ciencia-id1E14-92CC-B163
person.identifier.ciencia-id871A-F6C8-60FE
person.identifier.orcid0000-0001-6683-6650
person.identifier.orcid0000-0002-7810-3988
person.identifier.orcid0000-0002-1811-4378
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione98f201b-9004-4ca0-878c-f27690d032e6
relation.isAuthorOfPublication722b3039-6553-4059-8e11-d5eaf113a8cd
relation.isAuthorOfPublication99660917-13cd-47e0-bf7d-667497ebcfbe
relation.isAuthorOfPublication.latestForDiscoverye98f201b-9004-4ca0-878c-f27690d032e6
relation.isProjectOfPublication8563a044-0c86-49a8-a275-8b1bb62cc0d8
relation.isProjectOfPublicationf9a66ffe-a149-4ad9-9b82-8ebd2159996c
relation.isProjectOfPublication.latestForDiscoveryf9a66ffe-a149-4ad9-9b82-8ebd2159996c

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
LEAF-foods-10-02933.pdf
Size:
264.22 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

ISA - Artigos em Revistas Internacionais