Dietary microalgae on poultry meat and eggs: explained versus unexplained effects
Published: August 23, 2022
By: Sahil Kalia and Xin Gen Lei / Department of Animal Science, Cornell University, Ithaca, NY, United States.
Summary
Different types and sources of microalgae are used to feed broiler chickens and laying hens. This review provides a concise update on various impacts of feeding these novel ingredients on physical, chemical, and nutritional attributes of the resultant meat and eggs. Some of the observed effects may be associated with biochemical and molecular mechanisms derived from unique chemical compositions and nutritional values of microalgae. However, the full potential and the accurate mechanism of microalgae in producing health-promoting poultry foods remain to be explored.
Abstract published in Current Opinion in Biotechnology 2022, 75:102689. https://doi.org/10.1016/j.copbio.2022.102689.
Related topics
Authors:
Join to be able to comment.
Once you join Engormix, you will be able to participate in all content and forums.
* Required information
Would you like to discuss another topic? Create a new post to engage with experts in the community.
Create a post
You may be interested in
.jpg&w=3840&q=75)