Abstract
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.
Highlights
Projections indicate that global population will double by 2050, especially the urban population, with a growing income
Meat quality is evaluated by classical methodologies but, in recent years, it has been associated with innovative methods, such as omics, which allow the analysis of tissue metabolism at the molecular level in order to understand meat quality traits [47]
Weight LW or Grower pigs-30.6–96.4 kg Microalga had no effect on protein, color, pH, cooking loss, tenderness and backfat thickness; decreased the amount of intramuscular fat in meat
Summary
Projections indicate that global population will double by 2050, especially the urban population, with a growing income. The novel feed resources should have high nutritional value, be able to optimize the use of land and water and assure animal product quality in a sustainable system [2]. Microalgae are characterized by protein, carbohydrate and lipid contents that are, at least, comparable to conventional feedstuffs In this context, the use of microalgae in animal feed has been an object of study as nutrient supply and as a source of bioactive compounds that can improve animal immune response, disease resistance, antiviral and antibacterial action and gut function and stimulate probiotic colonization [4]. Other relevant marine resources like macroalgae have been studied by the scientific community as alternative ingredients, emphasizing the effects on growth performance and meat quality of livestock animal species [5]. In line with all of the above, this work reviews the currently available literature regarding the effects of dietary microalgae on quality traits and nutritional value of pork and poultry meat
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