Prates José A M
CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
Foods. 2025 Jan 7;14(2):146. doi: 10.3390/foods14020146.
This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, microalga, seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including seaweed increased iodine content by up to 45%, while microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance.
本研究探讨了新型饲料成分对猪和家禽等单胃动物的潜力，以提高肉质和营养价值，同时减少生产对环境的影响。黑水虻幼虫、微藻、海藻、发酵大豆皮、强化亚麻籽和葡萄渣等创新饲料选择显著改善了肉质和营养特性。结果表明，这些成分使肉富含omega-3脂肪酸、抗氧化剂、维生素和矿物质，提高了营养价值，同时改善了风味、嫩度和色泽等感官特性。例如，添加海藻可使碘含量提高多达45%，而微藻可使omega-3沉积量提高超过70%。添加葡萄渣可增强氧化稳定性并延长肉的保质期。本综述还讨论了成分组成、添加水平和加工技术的影响，以及监管限制、成分成本和适口性等挑战。这些替代饲料与循环经济原则和可持续发展目标的契合进一步强调了它们在减少环境影响方面的作用。通过总结近期进展，本文强调了新型饲料成分在推动单胃动物肉类生产向更高的营养质量、可持续性和消费者接受度转变方面的变革潜力。
