Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds
| Autor: | José Pestana, David M. Ribeiro, Cátia Falcão Martins, Cristina M. Alfaia, M.M. Lordelo, José A. M. Prates, Joao P.B. Freire, Mónica Costa, André M. Almeida, Diogo Coelho |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Soybean meal pork Biomass Context (language use) TP1-1185 Plant Science Review Biology Health Professions (miscellaneous) Microbiology meat quality Lipid oxidation Food science Animal nutrition chemistry.chemical_classification nutritional value Chemical technology Monogastric poultry food and beverages seaweeds chemistry Fermentation Food Science Polyunsaturated fatty acid |
| Zdroj: | Foods Foods, Vol 10, Iss 2961, p 2961 (2021) Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | Review 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 info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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