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Review
. 2021 Dec 1;10(12):2961.
doi: 10.3390/foods10122961.

Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds

David Miguel Ribeiro  1 , Cátia Falcão Martins  1   2 , Mónica Costa  2 , Diogo Coelho  2 , José Pestana  2 , Cristina Alfaia  2 , Madalena Lordelo  1 , André Martinho de Almeida  1 , João Pedro Bengala Freire  1 , José António Mestre Prates  2
Affiliations
Review

Quality Traits and Nutritional Value of Pork and Poultry Meat from Animals Fed with Seaweeds

David Miguel Ribeiro et al. Foods. .

Abstract

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.

Keywords: meat quality; nutritional value; pork; poultry; seaweeds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Potential benefits of seaweed-containing diets on quality and nutritional value of pork and poultry meat.
See this image and copyright information in PMC

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