Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds

Foods

Cristina Alfaia¹  Mónica Costa¹  José António Mestre Prates¹  José Pestana¹  Diogo Coelho¹  Cátia Falcão Martins²  João Pedro Bengala Freire²  André Martinho de Almeida²  David Miguel Ribeiro²  Madalena Lordelo² 

[1] CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;

关键词: meat quality;    nutritional value;    pork;    poultry;    seaweeds;   

DOI  :  10.3390/foods10122961

来源: DOAJ

【 摘 要 】

Seaweeds have caught the attention of the scientific community in recent years. Their production can mitigate the negative impact of anthropogenic activity and their use in animal nutrition reduces the dependency on conventional crops such as maize and soybean meal. In the context of monogastric animals, novel approaches have made it possible to optimise their use in feed, namely polysaccharide extraction, biomass fermentation, enzymatic processing, and feed supplementation with carbohydrate-active enzymes (CAZymes). Their bioactive properties make them putative candidates as feed ingredients that enhance meat quality traits, such as lipid oxidation, shelf-life, and meat colour. Indeed, they are excellent sources of essential amino acids, polyunsaturated fatty acids, minerals, and pigments that can be transferred to the meat of monogastric animals. However, their nutritional composition is highly variable, depending on species, harvesting region, local pollution, and harvesting season, among other factors. In this review, we assess the current use and challenges of using seaweeds in pig and poultry diets, envisaging to improve meat quality and its nutritional value.

【 授权许可】

Unknown