Inclusion Of Seaweeds Research Articles

Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties

SummaryThe liquid by‐products obtained from the fisheries industry are usually discarded after primary processing. In this study, by‐products of pressure‐cooked milkfish broth were utilised and combined with Gracilaria sp. to create sustainable seaweed stick snacks. By utilising the by‐products of liquid waste from pressurised milkfish processing, combined with the addition of Gracilaria seaweed in snack development, it is expected to obtain a snack products with increased protein and fibre level. This endeavour contributes to the achievement of the Sustainable Development Goals (SDGs), particularly in promoting good health and well‐being, as well as responsible consumption and production. Comprehensive analyses were performed, covering proximate composition, dietary fibre, functional group, thermal properties, colour, microstructure, pore size, viscosity, texture, and sensory evaluation through hedonic testing and check‐all‐that‐apply sensory (CATA) profiling. The FTIR results showed that the inclusion of seaweed and fish broth was recognised and presented in the specific characteristic bands, especially the stretching band in the polysaccharide fingerprint region, and with protein vibration bands blending with the inclusion of broth. The seaweed had an impact on the dough viscosity and product's texture, increasing the firmness, and the amino acids in the broth enhanced the taste of the resulting snack, positively influencing the panellists' preferences. The smoothness, moistness, roughness, and overall texture attributes of the snack were altered by the combination of seaweed and broth additions. According to the sensory, physical properties, and nutrient results, the optimal snack formulations included the addition of 36% seaweed and 4% broth (S36B4). The prominent sensory attributes of the product were also described in the CATA sensory evaluation. Additionally, the inclusion of Gracilaria sp. increased the dietary fibre content, while milkfish broth contributed to higher levels of amino acids, improving the nutritional profile of the snacks. Therefore, this study promoting a new source of protein could be synergistically combined with marine plant‐based fibre to produce hybrid nutrient‐dense snack products, addressing the growing demand for sustainable food trends.

Piglets performance, nutrient digestibility and gut health in response to feeding Ulva lactuca seaweed supplemented with a recombinant ulvan lyase or a commercial carbohydrase mixture.

Ulva lactuca, a green seaweed, may be an alternative source of nutrients and bioactive compounds for weaned piglets. However, it has a recalcitrant cell wall rich in a sulphated polysaccharide - ulvan - that is indigestible to monogastrics. The objective of this study was to evaluate the effect of dietary incorporation of 7% U. lactuca, combined with carbohydrases supplementation (commercial carbohydrase mixture or recombinant ulvan lyase), on growth performance, nutrient digestibility and gut health parameters (morphology and microbiota) of weaned piglets. The experiment was conducted over 14 days using 40 weaned piglets randomly allocated to one of four experimental diets: a control diet based on wheat-maize-soybean meal, a diet with 7% U. lactuca replacing the control diet (UL), a diet with UL supplemented with 0.005% Rovabio® Excel AP, and a diet with UL supplemented with 0.01% of a recombinant ulvan lyase. The dietary treatments had no major effects on growth performance, nitrogen balance and gut content variables, as well as histological measurements. Contrarily, dry matter and organic matter digestibility decreased with dietary seaweed inclusion, while hemicellulose digestibility increased, suggesting a high fermentability of this cell wall fraction independently of carbohydrases supplementation. Some beneficial microbial populations increased as a consequence of enzymatic supplementation (e.g., Prevotella), while seaweed diets as a whole led to an increased abundance of Shuttleworthia, Anaeroplasma and Lachnospiraceae_NK3A20_group, all related with a healthier gut. It also decreased Lactobacillus when compared to controls, which is possibly related to increased bioavailability of seaweed zinc. This study indicates that, under these experimental conditions, up to 7% dietary U. lactuca has no detrimental effect on piglet growth, despite decreasing acid detergent fibre digestibility. Carbohydrases supplementation of Ulva diets is not required at this incorporation level.

The use of seaweed as sustainable feed ingredient for the house cricket (Acheta domesticus): investigating cricket performance and nutritional composition

Abstract The house cricket (Acheta domesticus) is considered one of the most promising farmed insect to be used as novel food, thanks to its attractive nutritional profile and its great taste. To the best of our knowledge, crickets in Europe are reared on soybean meal-rich feed which won’t be sustainable in the long run. Insect producers have shown interest in using more environmentally friendly substrates for cricket’s rearing. Among these, seaweed has been investigated as feed ingredients for insect rearing. However, no studies on crickets are available. We aimed to evaluate the potential use of the alga Palmaria palmata in the diet of house crickets (5%, 10% and 20% of the diet), in terms of insect performances and nutritional composition (protein, lipid, amino acids and fatty acids). Crickets fed seaweed-enriched diets showed good performance parameters (individual weight, cricket yield and survival) compared to crickets fed the control diet without presenting statistically significant differences (), while their nutritional composition changed significantly for some components. Protein content of the crickets increased when more seaweed was added to their diets (), while the fat content decreased (). Also, the amino acid composition of the crickets remained stable between dietary groups, except for histidine, methionine and lysine which increased in crickets fed more seaweed in the diet (, , , respectively). Finally, the presence of seaweed in the diet led to a transfer of the omega-3 eicosapentaenoic acid from the seaweed to the crickets (), which are naturally lacking this fatty acid. Based on this study, we conclude that the red alga Palmaria Palmata is a suitable substrate for cricket mass rearing up to 20 g/100 g of the diet. However, higher seaweed inclusion and longer dietary administration time could affect the nutritional composition of the house cricket differently, therefore they should be investigated.

Seaweed and Seaweed-Based Functional Metabolites as Potential Modulators of Growth, Immune and Antioxidant Responses, and Gut Microbiota in Fish.

Seaweed, also known as macroalgae, represents a vast resource that can be categorized into three taxonomic groups: Rhodophyta (red), Chlorophyta (green), and Phaeophyceae (brown). They are a good source of essential nutrients such as proteins, minerals, vitamins, and omega-3 fatty acids. Seaweed also contains a wide range of functional metabolites, including polyphenols, polysaccharides, and pigments. This study comprehensively discusses seaweed and seaweed-derived metabolites and their potential as a functional feed ingredient in aquafeed for aquaculture production. Past research has discussed the nutritional role of seaweed in promoting the growth performance of fish, but their effects on immune response and gut health in fish have received considerably less attention in the published literature. Existing research, however, has demonstrated that dietary seaweed and seaweed-based metabolite supplementation positively impact the antioxidant status, disease resistance, and stress response in fish. Additionally, seaweed supplementation can promote the growth of beneficial bacteria and inhibit the proliferation of harmful bacteria, thereby improving gut health and nutrient absorption in fish. Nevertheless, an important balance remains between dietary seaweed inclusion level and the resultant metabolic alteration in fish. This review highlights the current state of knowledge and the associated importance of continued research endeavors regarding seaweed and seaweed-based functional metabolites as potential modulators of growth, immune and antioxidant response, and gut microbiota composition in fish.

Enhanced ileum function in weaned piglets via Laminaria digitata and alginate lyase dietary inclusion: A combined proteomics and metabolomics analysis

Laminaria digitata, a brown seaweed with prebiotic properties, can potentially enhance the resilience of weaned piglets to nutritional distress. However, their cell wall polysaccharides elude digestion by monogastric animals' endogenous enzymes. In vitro studies suggest alginate lyase's ability to degrade such polysaccharides. This study aimed to assess the impact of a 10% dietary inclusion of L. digitata and alginate lyase supplementation on the ileum proteome and metabolome, adopting a hypothesis-generating approach. Findings indicated that control piglets escalated glucose usage as an enteric energy source, as evidenced by the increased abundance of PKLR and PCK2 proteins and decreased tissue glucose concentration. Additionally, the inclusion of seaweed fostered a rise in proteins linked to enhanced enterocyte structural integrity (ACTBL2, CRMP1, FLII, EML2 and MYLK), elevated peptidase activity (NAALADL1 and CAPNS1), and heightened anti-inflammatory activity (C3), underscoring improved intestinal function. In addition, seaweed-fed piglets showed a reduced abundance of proteins related to apoptosis (ERN2) and proteolysis (DPP4). Alginate lyase supplementation appeared to amplify the initial effects of seaweed-only feeding, by boosting the number of differential proteins within the same pathways. This amplification is potentially due to increased intracellular nutrient availability, making a compelling case for further exploration of this dietary approach. SignificancePig production used to rely heavily on antibiotics and zinc oxide to deal with post-weaning stress in a cost-effective way. Their negative repercussions on public health and the environment have motivated heavy restrictions, and a consequent search for alternative feed ingredients/supplements. One of such alternatives is Laminaria digitata, a brown seaweed whose prebiotic components that can help weaned piglets deal with nutritional stress, by improving their gut health and immune status. However, their recalcitrant cell walls have antinutritional properties, for which alginate lyase supplementation is a possible solution. By evaluating ileal metabolism as influenced by dietary seaweed and enzyme supplementation, we aim at discovering how the weaned piglet adapts to them and what are their effects on this important segment of the digestive system.

Differentiation of the Organoleptic Volatile Organic Compound Profile of Three Edible Seaweeds.

The inclusion of seaweeds in daily-consumption food is a worthy-of-attention challenge due to their high nutritional value and potential health benefits. In this way, their composition, organoleptic profile, and toxicity must be assessed. This work focuses on studying the volatile organic compounds (VOCs) emitted by three edible seaweeds, Grateloupia turuturu, Codium tomentosum, and Bifurcaria bifurcata, with the aim of deepening the knowledge regarding their organoleptic profiles. Nine samples of each seaweed were prepared in glass vials, and the emitted headspace was analyzed, for the first time, with a gas chromatography-ion mobility spectrometry device, a highly sensitive technology. By statistically processing the collected data through PCA, it was possible to accurately differentiate the characteristic patterns of the three seaweeds with a total explained variance of 98%. If the data were pre-processed through PLS Regression, the total explained variance increased to 99.36%. The identification of 13 VOCs was accomplished through a developed database of compounds. These outstanding values in addition to the identification of the main emissions of VOCs and the utilization of a never-before-used technology prove the capacity of GC-IMS to differentiate edible seaweeds based solely on their volatile emissions, increase the knowledge regarding their organoleptic profiles, and provide an important step forward in the inclusion of these highly nutritional ingredients in the human diet.

Dietary Ulva lactuca and CAZyme supplementation improve serum biochemical profile and hepatic composition of weaned piglets

Ulva lactuca is a seaweed with antinutritional cell wall for monogastrics. Carbohydrate-Active enZymes (CAZymes) supplementation can potentially cause its disruption. This study evaluates four diets: Ctrl—control diet; UL—control + 7% U. lactuca (wild caught, powdered form); ULR—UL + 0.005% Rovabio® Excel AP; ULU—UL + 0.01% ulvan lyase on piglets’ haematologic and serologic profiles, hepatic lipids and minerals. White blood cells and lymphocytes reached the highest values in piglets fed UL compared to control, and to control and ULR; respectively (P < 0.05). IgG levels were boosted by seaweed incorporation compared to control (P = 0.015). The glycaemic homeostasis was assured by the seaweed inclusion. Dietary seaweed decreased serum lipids (P < 0.001), with the exception of ULU, due to HDL-cholesterol increase (P < 0.001). Cortisol was decreased in ULR and ULU (P < 0.001). No systemic inflammation was observed (P > 0.05). While hepatic n-3 PUFA increased in piglets fed with seaweed diets due to increment of beneficial 22:5n-3 and 22:6n-3 fatty acids (P < 0.05), the opposite occurred for n-6 PUFA, PUFA/SFA and n-6/n-3 ratios (P < 0.05). Hepatic pigments were unchanged (P > 0.05). ULR reduced α-tocopherol levels (P = 0.036) and increased serum potassium levels (P < 0.001) compared to control. Seaweed contributed to overcome piglets’ weaning stress, with some benefits of including CAZyme supplementation.

Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat.

Supplementing ruminants' diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label "source of nutrient" and "significant source of nutrient", respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable.

Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two levels of salt (1% and 1.5%) and two levels of seaweed (2% and 4%). Adding seaweed improves water holding capacity and minimized cooking loss in reduced-salt patties. In addition, adding seaweed decreases the shrinkage of the diameter and thickness of chicken patties (p &gt; 0.05). However, adding seaweed made the patties darker, as shown by lower L* values (p &gt; 0.05). Additionally, the incorporation of seaweed significantly increased (p &lt; 0.05) the hardness, chewiness, cohesiveness, and elasticity of patties. Reduced-salt chicken patties with the addition of 2–4% of seaweed showed lower extracted water than 1.5% salt chicken patties with seaweed (p &lt; 0.05), indicating a higher water holding capacity. The sensory evaluation showed that the chicken patty with 1.5% salt and 4% seaweed had the highest overall acceptability. However, the overall acceptability of the chicken patties with 1% salt and 4% seaweed was significantly higher (p &lt; 0.05) than the control. In conclusion, the addition of Kappaphycus alvarezii to reduced salt patties improved textural properties with acceptable taste profiles.

Effect of Laminaria digitata dietary inclusion and CAZyme supplementation on blood cells, serum metabolites and hepatic lipids and minerals of weaned piglets

Seaweeds, such as Laminaria digitata, are a sustainable alternative to conventional feedstuffs for weaned piglet diets, improving their health and mitigating environmental impacts. L. digitata has a complex cell wall that can be difficult for monogastrics to digest. However, carbohydrate-active enzymes (CAZymes) such as Rovabio® Excel AP and alginate lyase can help break down these polysaccharides and render intracellular nutrients more accessible. This study aimed to evaluate the impact of 10% L. digitata feed inclusion and CAZyme supplementation on piglet blood cells, serum metabolites, liver lipid and mineral profiles. Forty weaned piglets were randomly assigned to one of four diets (n = 10 each): a control diet, 10% L. digitata (LA), 10% L. digitata + 0.005% Rovabio® Excel AP (LAR), and 10% L. digitata + 0.01% alginate lyase (LAL). After two weeks of trial, animals were slaughtered and liver and blood serum samples taken for analysis. The results showed that the LA and LAL diets increased blood lymphocytes, IgG and IgM, and decreased serum lipids, improving both cellular and humoral immune response and cardiovascular health. Dietary CAZymes reversed the anti-inflammatory and hematopoietic effects. Additionally, cortisol levels were reduced with seaweed inclusion compared to the control diet (P < 0.001). In the liver, total n-3 PUFA and n-6/n-3 ratio were increased and decreased, respectively, due to eicosapentaenoic acid and α-linolenic acid accumulation (P < 0.001). However, total liver mineral content was incorporated to a lesser extent with the combined seaweed and enzyme diets (P < 0.001), potentially indicating a negative effect on mineral bioavailability. Overall, results suggest that a 10% L. digitata inclusion can effectively improve piglet health by reducing stress during weaning, without the need for dietary CAZymes.

Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions.

Many consumers have a high salt intake and bread is a primary source because of its high rate of consumption. The inclusion of seaweeds has been proposed as an ingredient that could help reduce the salt content of food products. As such, the present study aimed to evaluate whether the amount of salt in bread could be reduced and the change in sensory properties be mitigated by the inclusion of brown seaweed. There were two different sensory trials conducted. In the first trial, participants (n=102) evaluated bread made with brown seaweed (4% substitution for flour) with reduced amounts of salt (10%, 20%, 30%, 40% and 50%). The second trial asked participants (n=98) to evaluate the control bread and the 20% salt-reduced bread in blinded and informed conditions. In both sensory trials, the breads samples were assessed using hedonic scales, just-about-right scales, and check-all-that-apply. The results showed that the 10% and 20% salt-reduced breads were acceptable and associated with being soft, chewy and having no aftertaste. The other breads were associated with a dense, dry and strong aftertaste, along with not being salty enough for the consumers. When the breads were evaluated in informed conditions, the salt reduction label had a negative impact on the consumers' liking. The research emphasizes that salt-reduced labels influence consumers' sensory perception. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food

The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and fragmented (FUI) forms, in order to evaluate different quality attributes in prepared value-added cookies. In sensory analysis, seaweed inclusion levels of 1% PUI, 2.5% PUI, 1% FUI, 2.5% FUI and 5% FUI to cookies were acceptable by panelists. Considering the maximum percentage of seaweed inclusions, 2.5% PUI and 5% FUI were selected for further analysis. The results of physicochemical properties such as moisture content, spread factor, baking loss, pH, cookie density, color, texture properties, volatile basic nitrogen and thiobarbituric acid reactive species were within acceptable limits. In nutritional analysis, 2.5% PUI and 5% FUI cookies showed a remarkable and significant increase in lipid and ash contents, compared to untreated controls. Being the first report on fatty acids profile by UI from Bangladesh, among 24 fatty acids identified, the amount of total saturated, mono-unsaturated, omega-3 fatty acids and omega-6 fatty acids were reported to be 641.9 (36.2%), 563.7 (31.8%), 133.8 (7.6%) and 436.3 (24.6%) μg/g DW, respectively. The results suggest that cookies with 2.5% PUI and 5% FUI can be marketed as healthy foods for consumers.

Performance, carcass quality and intestinal biometry of feed European quails with seaweed meal (Sargassum sp)

This work aims to evaluate, at different stages, the productive performance, carcass quality, and intestinal biometry of European quails (Coturnix coturnix Coturnix), consuming diets with increasing levels of seaweed bran (Sargassum sp). A total of 240 European quail chicks (Coturnix coturnix Coturnix) were distributed in a completely randomized design, with four levels of bran inclusion (0.0, 2.5, 5.0, and 7.5%), 6 replications with 10 birds in each experimental plot. In the period from 1 to 21 days, the feed intake of the control group was higher, with lower water consumption. In the period from 22 to 42 days, feed and water consumption increased with the inclusion of seaweed, but with a reduction in weight gain. In the total period, water consumption was higher at the level of 2.5 and 7.5%, with lower consumption in the control group, with a small reduction in slaughter and carcass weight with the inclusion of bran. There was no difference (P > 0.05) in carcass quality and intestinal biometry. We recommended the inclusion of up to 7.5% of sargassum meal in the diet of European quails at all stages, without compromising its productive performance, carcass quality, and intestinal biometry.

Effects of dietary inclusion of Seaweed in regular commercial fish feed on proximate composition, minerals and fatty acid profiling of Nile Tilapia Oreochromis niloticus (Linnaeus, 1758)

Feed formulation is important to improve the quality of feed by adding nutritive ingredients. The use of seaweed in fish feed is not usual in our country though these are cultivated in Cox`s Bazar and Saint Martin`s Island for human consumption. This study investigated the effects of seaweed (Hypnea sp.) as supplementation on the meat quality of Nile tilapia. The current study was continued for 3 months using 30 days old more or less similar-sized 30 tilapia fingerlings/aquarium (total of 10 aquariums). Commercial feed was selected based on its easy availability and is frequently used by farmers in rural areas. Collected seaweed was mixed with the formulated feed at four percentages. Finally, five different treatments were applied to the fishes where – T1 (5% seaweed), T2 (10% seaweed), T3 (15% seaweed), T4 (20% seaweed), and T5 (Commercial feed as control) with twoa sets of replications for each. After 3 months of rearing, fish were harvested for proximate composition, minerals, and lipid extraction as well as for the determination of the quantity of different fatty acids in the sample with a trace amount of heavy metals. Heavy metals were detected in tilapia meat at a trace level which is not harmful for human consumption. The findings have a clear indication that a 10% seaweed mixed diet can be considered the optimum amount as supplementary feed for Nile tilapia to improve their nutrient composition.

Effect of brown and green seaweeds on diet digestibility, ruminal fermentation patterns and enteric methane emissions using the rumen simulation technique

Inclusion of the red seaweed Asparagopsis taxiformis as a feed additive, has led to significant reductions in methane (CH4) production from ruminants. However, dietary supplementation with this seaweed is negatively associated with health and environmental concerns mainly due to its bromoform content, a compound with potential carcinogenic properties. Thus, there is renewed focus on ascertaining the anti-methanogenic potential of locally grown brown and green seaweeds, which typically do not contain bromoform. The objective of this study was to investigate the effects of selected brown and green seaweeds on diet digestibility, ruminal fermentation patterns, total gas (TGP) and CH4 production in vitro, using the rumen simulation technique system. In experiment 1, Pelvetia canaliculata (PEC) was examined. In experiment 2, Cystoseira tamariscifolia (CYT), Bifurcaria bifurcata (BIB), Fucus vesiculosus (FUV), Himanthalia elongata (HIM) and Ulva intestinalis (ULI) were analysed. Ascophyllum nodosum (ASC) was included in both experiments. A diet containing A. taxiformis (ASP1; ASP2) and an unsupplemented diet (CON) were included as positive and negative controls, respectively in both experiments. All seaweeds were included at a rate of 10 g/kg dry matter (DM) into a control diet of 50:50 (w:w) forage:concentrate. The seven brown and green seaweeds assessed failed to affect absolute CH4 emissions or alter fermentation patterns. In experiment 1, seaweed treatment had no effect on diet digestibility, CH4%, CH4 mmol/d or CH4 L/d (P&amp;gt;0.1), however ASP1 reduced CH4 mmol/g DOM by 49% (P&amp;lt;0.01) relative to the control. Both ASC and ASP1 tended to increase TGP (P&amp;lt;0.1) relative to the control. In addition to this, the inclusion of seaweed in experiment 1 reduced the production of NH3-N (P&amp;lt;.0001) compared to the control. In experiment 2, seaweed treatment had no effect on diet digestibility or TGP. Both ASP2 and FUV reduced CH4% (P&amp;lt;0.01) but only ASP2 significantly reduced CH4 mmol/d, CH4 L/d and CH4 mmol/g DOM (P&amp;lt;0.05). Daily mMol butyrate was reduced by ASP2 relative to the control and most other seaweeds (P&amp;lt;.0001). In both experiment 1 and 2, seaweed inclusion had no effect on daily total VFA, acetate or propionate production or the acetate:propionate ratio relative to the control. To conclude, including the bromoform-free brown and green seaweeds at 10g/kg DM has no negative effects on diet digestibility or fermentation patterns but also failed to reduce the production of enteric CH4in vitro.

Methane Reduction Potential of Brown Seaweeds and Their Influence on Nutrient Degradation and Microbiota Composition in a Rumen Simulation Technique.

This study aimed to investigate the effects of two brown Icelandic seaweed samples (Ascophyllum nodosum and Fucus vesiculosus) on in vitro methane production, nutrient degradation, and microbiota composition. A total mixed ration (TMR) was incubated alone as control or together with each seaweed at two inclusion levels (2.5 and 5.0% on a dry matter basis) in a long-term rumen simulation technique (Rusitec) experiment. The incubation period lasted 14 days, with 7 days of adaptation and sampling. The methane concentration of total gas produced was decreased at the 5% inclusion level of A. nodosum and F. vesiculosus by 8.9 and 3.6%, respectively (P < 0.001). The total gas production was reduced by all seaweeds, with a greater reduction for the 5% seaweed inclusion level (P < 0.001). Feed nutrient degradation and the production of volatile fatty acids and ammonia in the effluent were also reduced, mostly with a bigger effect for the 5% inclusion level of both seaweeds, indicating a reduced overall fermentation (all P ≤ 0.001). Microbiota composition was analyzed by sequencing 16S rRNA amplicons from the rumen content of the donor cows, fermenter liquid and effluent at days 7 and 13, and feed residues at day 13. Relative abundances of the most abundant methanogens varied between the rumen fluid used for the start of incubation and the samples taken at day 7, as well as between days 7 and 13 in both fermenter liquid and effluent (P < 0.05). According to the differential abundance analysis with q2-ALDEx2, in effluent and fermenter liquid samples, archaeal and bacterial amplicon sequence variants were separated into two groups (P < 0.05). One was more abundant in samples taken from the treatment without seaweed supplementation, while the other one prevailed in seaweed supplemented treatments. This group also showed a dose-dependent response to seaweed inclusion, with a greater number of differentially abundant members between a 5% inclusion level and unsupplemented samples than between a 2.5% inclusion level and TMR. Although supplementation of both seaweeds at a 5% inclusion level decreased methane concentration in the total gas due to the high iodine content in the seaweeds tested, the application of practical feeding should be done with caution.

A proteolytic enzyme treatment to improve Ulva laetevirens and Solieria chordalis seaweed co-product digestibility, performance, and health in broilers

To explore the potential use of seaweed co-products for broiler diets, this study investigates whether an enzyme treatment of seaweed co-products improves performance, in vivo digestibility and health in broilers. In total, 360 Ross 308 male broilers were fed one of 5 experimental diets: a basal diet, or a basal diet including the U. laetevirens or S. chordalis co-product, with or without proteolytic enzyme treatment of the seaweed, using 6 replicate pens of 12 birds each. The starter (d 0–13) and grower (d 14–21) diet contained 5 and 10% (w/w) seaweed product, respectively. A general linear model with contrast statements was used after model assumptions and goodness of fit were evaluated through normal distribution of residuals. Inclusion of seaweed in the broiler diets increased body weight gain (+14%; P = 0.002), and feed intake (+12%; P = 0.001) in the third week of the experiment. Birds fed the U. laetevirens compared to the S. chordalis diets had a higher body weight gain (+11%; P = 0.007), and a lower feed conversion ratio (FCR; -7%; P < 0.001). Seaweed inclusion reduced apparent pre-cecal digestibility of all nutrients (P < 0.05). Birds fed U. laetevirens vs. S. chordalis diets had a 10% reduced villus length (P < 0.001). Enzymatic treatment reduced the digestibility of most nutrients, and increased crypt depth in birds fed the U. laetevirens diets, whereas the opposite was observed for the birds fed the S. chordalis diets (Seaweed × Enzyme P = 0.035). Untreated vs. treated seaweed in the diets led to lower (−60%) plasma Interleukin-13 levels (P = 0.035). In conclusion, the proteolytic enzyme treatment of the seaweed co-products did not improve performance nor health-related parameters, and reduced digestibility of the diets. Dietary inclusion of U. laetevirens co-products did improve performance based on growth and FCR, whereas inclusion of S. chordalis did not. Inclusion of U. laetevirens in broiler diets slightly reduced duodenal villus length and crypt depth. The inflammation response was strongly reduced, specifically in birds fed the untreated U. laetevirens diet, making the U. laetevirens co-product of interest for future research.

Environmental impact and nutritional value of food products using the seaweed Saccharina latissima

Seaweeds are often seen as a healthy, component of future diets with low environmental impacts compared to other food ingredients. This study quantifies the environmental impact of the seaweed Saccharina latissima (S. latissima) cultivated in the North Sea and applied in food products using Life Cycle Assessment (LCA) The performance under current conditions and in future scenarios is evaluated, drawing on data provided by Dutch companies. The environmental benefits of inclusion of seaweed in diets, taking into account its nutritional value, are evaluated using Optimeal. Under the current cultivation conditions seaweed cultivation has a significant contribution to the environmental impact of the assessed food products, i.e., a burger with S. latissima (up to 60%), salt with 10% S. latissima (79–94%)and salt replacement based on 100% S. latissima (99%). Under current cultivation practices cultivation has an impact between 10 and 52 kg CO2 equivalent/kg wet weight S. latissima. The LCA results of current cultivation practices points towards a hotspot in the transport efforts (responsible for 74–80%) and a different means of installing the seaweed farms can directly reduce environmental impacts. Further reductions can be achieved by increasing yields and increasing the lifespan of materials used in the infrastructure leading to an impact of 0.2 kg CO2 equivalent/kg wet weight S. latissima. In the future cultivation scenario, which is a projection for 5 years from now with estimated yields and more efficient infrastructure design and transport, the impact of S. latissima to the total burger and salt product impacts diminished significantly to 1–4% for the burger, 15–40% for the salt, and 63–88% for the salt replacement. The analysis concludes that inclusion of seaweeds in future vegetarian burgers or as salt replacement can have a positive effect on the environmental impacts of diets.

Supplemental Impact of Marine Red Seaweed (Halymenia palmata) on the Growth Performance, Total Tract Nutrient Digestibility, Blood Profiles, Intestine Histomorphology, Meat Quality, Fecal Gas Emission, and Microbial Counts in Broilers.

Simple SummarySeaweed has potential bioactive substances and essential nutrients, especially polysaccharides and trace elements. Further, marine seaweeds have prebiotic effects to enhance the performance in animals and is a potential antibiotic replacer. However, neither Halymenia palmata nor other non-calcareous red algae have received much attention as an animal feed in modern scientific literature. Therefore, for this study, we used marine red seaweed, otherwise known as Palmaria palmata which, to the best of our knowledge, is the first time H. palmata has been evaluated as a poultry feed additive. Additionally, this dietary seaweed supplement showed beneficial effects on growth performance, relative organ weight in broilers, nutrient digestibility, fecal microbial counts, and gut health. Hence, this study suggests that a dietary seaweed supplement for broilers could be a potential option for a feed additive in the livestock sector.The present study was conducted to evaluate the dietary effects of a marine red seaweed, Palmaria palmata, on the growth performance, blood profile, nutrient digestibility, meat quality, fecal gas emission, microbial population, and intestinal morphology of broilers. A total of 720 Ross 308 broiler chicks (1 day old), with an average body weight of 45 ± 0.50 g, were assigned to one of five dietary treatments (randomized complete block design) in a 42-day feeding trial. The five dietary treatments consisted of a basal diet (0% supplementation; control), and diets supplemented with 0.05%, 0.01%, 0.15%, or 0.25% red seaweed. Eight replicates were prepared per treatment, with each replicate consisting of 18 chicks in a cage. The results showed that there tended to be a greater increase in body weight in the seaweed-supplemented groups from day (d) 14 to 28 (p = 0.087) and d 28 to 42 (p = 0.082) compared to the control group, regardless of feed intake. Feed intake in the seaweed-supplemented groups increased linearly from d 14 to 28. A linear relationship between seaweed supplementation and the feed conversion ratio was observed from d 14 to 28 and throughout the whole experiment. The dietary inclusion of seaweed was linearly related to levels of albumin, creatinine, uric acid, and white blood cells in the broilers. Additionally, the total tract digestibility of dry matter increased linearly with an increase in seaweed supplementation. The dietary inclusion of seaweed had a beneficial effect on fecal microbes as Lactobacillus sp. counts increased and Escherichia coli and Salmonella sp. counts decreased on day 42. Histopathological examination of the intestine confirmed that seaweed dietary supplementation enhanced the heights and widths of the villi. Furthermore, the emission of fecal gases (NH3 and H2S) decreased linearly in broilers fed seaweed-supplemented diets. Dietary supplementation with seaweed led to improvements in meat quality traits, such as reductions in drip loss, water holding capacity, and cooking loss, as well as increases in relative organ weights. Based on these positive effects, dietary supplementation with seaweed in broilers can be considered a dietary option in poultry production.

Effect of Phlorotannins from Brown Seaweeds on the In Vitro Digestibility of Pig Feed.

Simple SummaryIn large-scale pig farming, alternative and safe antimicrobials are needed to enhance pig nutrition. Seaweed bioactives, and in particular phlorotannins, have been reported to have antimicrobial properties. However, their effect on the digestibility of pig feed is not well understood. This study investigates the effect of these phenolics on the in vitro dry matter digestibility of seaweed using an in vitro pig digestibility model. The effect of the phenolics when extracted into their purified phlorotannin form, and blended directly into pig feed, was also tested using the same model. The results found that, when added to the pig feed, purified phlorotannins had a more pronounced effect on digestibility than seaweeds containing phenolics. In addition, the results showed that given the seasonal variation within seaweeds, inclusion of whole seaweeds should be based on phenolic concentration as opposed to percentage inclusion of seaweeds.Phlorotannins have been reported to have positive effects on pig health, including improved gut health and digestibility. In this study, we investigate the effect of phenolics found in two brown seaweeds, Ascophyllum nodosum and Fucus serratus, on in vitro dry matter digestibility of seaweeds and commercial pig feed. Phlorotannin extracts and whole seaweeds were supplemented into pig feed to test their effect on digestibility. Solid-phase extraction was used to purify the phenolics to phlorotannins. The results showed a slight decrease in the digestibility of pig feed that was found to be significant when phlorotannin extracts were added from either seaweed. However, when whole A. nodosum was added to the pig feed, the effect on digestibility was less pronounced. Specifically, no significant difference in digestibility was observed at inclusion rates up to 5%, and thereafter results varied. A difference in digestibility was also observed in the same species at the same inclusion rate, collected from different seasons. This suggests that other compounds, e.g., polysaccharides, are having an effect on digestibility when whole seaweeds are supplemented to animal feed. This research has also highlighted the need to base supplementation on phenolic concentration as opposed to a standardised percentage inclusion of seaweeds to ensure that digestibility is not adversely affected.