Dietary microalgae on poultry meat and eggs: explained versus unexplained effects
Published on: 8/23/2022
Author/s : Sahil Kalia and Xin Gen Lei / Department of Animal Science, Cornell University, Ithaca, NY, United States.
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.
Xingen Lei, Professor of Molecular Nutrition at Cornell University, has an international reputation for his pioneering research on phytase, selenium, and alternative protein nutrition. He received his B.S. and M.S. in China, Ph.D. from Michigan State University, and a postdoc at University Missouri.He is currently attempting to convert poultry feathers and microalgal biofuel biomass into new sources of feed proteins.