Martins Cátia F, Ribeiro David M, Costa Mónica, Coelho Diogo, Alfaia Cristina M, Lordelo Madalena, Almeida André M, Freire João P B, Prates José A M
CIISA-Centre for Interdisciplinary Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal.
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal.
Foods. 2021 Nov 28;10(12):2933. doi: 10.3390/foods10122933.
Cereal grains and soybean meal are the main feedstuffs used in swine and poultry feeding, two of the most consumed meats and of key relevance to food security worldwide. Such crops are grown mostly in North and South America and transported over large distances creating sustainability concerns and, furthermore, are in direct competition with human nutrition. Alternatives to these ingredients are, thus, a pressing need to ensure the sustainability of swine and poultry production. Microalgae seem to be a viable alternative due to their interesting nutritional composition. The use of different microalgae in monogastric feeding has been addressed by different researchers over the last decade, particularly their use as a supplement, whilst their use as a feed ingredient has been comparatively less studied. In addition, the high production costs of microalgae are a barrier and prevent higher dietary inclusion. Studies on the effect of microalgae on meat quality refer mostly to fatty acid composition, using these either as a functional ingredient or as a feedstuff. Within such a context and in line with such a rationale, in this review we address the current research on the topic of the use of microalgae in poultry and swine nutrition, particularly aspects concerning pork and poultry meat quality and nutritional traits.
谷物和豆粕是猪和家禽饲养中使用的主要饲料原料，猪和家禽是两种消费最多的肉类，对全球粮食安全至关重要。这些作物大多生长在北美洲和南美洲，需长途运输，这引发了可持续性方面的担忧，此外，它们还与人类营养直接竞争。因此，迫切需要这些成分的替代品，以确保猪和家禽生产的可持续性。微藻因其有趣的营养成分似乎是一种可行的替代品。在过去十年中，不同的研究人员探讨了在单胃动物饲料中使用不同微藻的情况，特别是将其用作补充剂，而将其用作饲料成分的研究相对较少。此外，微藻的高生产成本是一个障碍，限制了其在日粮中的更高添加量。关于微藻对肉质影响的研究大多涉及脂肪酸组成，将微藻用作功能成分或饲料原料。在此背景下，基于这样的理论依据，在本综述中，我们阐述了目前关于微藻在猪和家禽营养中应用的研究，特别是与猪肉和禽肉品质及营养特性相关的方面。
