Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/10400.5/22686 |
Resumo: | Review |
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Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meatmicroalgaeporkmeatpoultrysustainabilitynutritional qualityReviewCereal 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 traitsMDPIRepositório da Universidade de LisboaMartins, Cátia F.Ribeiro, David M.Costa, MónicaCoelho, DiogoAlfaia, Cristina M.Lordelo, MadalenaAlmeida, AndréFreire, JoãoPrates, José A.M.2021-12-10T10:53:24Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22686engMartins, C.F.; Ribeiro, D.M.; Costa, M.; Coelho, D.; Alfaia, C.M.; Lordelo, M.; Almeida, A.M.; Freire, J.P.B.; Prates, J.A.M. Using Microalgae as a Sustainable Feed Resource to Enhance Quality and Nutritional Value of Pork and Poultry Meat. Foods 2021, 10, 2933https://doi.org/ 10.3390/foods10122933info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:14Zoai:www.repository.utl.pt:10400.5/22686Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:03.041854Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat |
| title |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat |
| spellingShingle |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat Martins, Cátia F. microalgae pork meat poultry sustainability nutritional quality |
| title_short |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat |
| title_full |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat |
| title_fullStr |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat |
| title_full_unstemmed |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat |
| title_sort |
Using microalgae as a sustainable feed resource to enhance quality and nutritional value of pork and poultry meat |
| author |
Martins, Cátia F. |
| author_facet |
Martins, Cátia F. Ribeiro, David M. Costa, Mónica Coelho, Diogo Alfaia, Cristina M. Lordelo, Madalena Almeida, André Freire, João Prates, José A.M. |
| author_role |
author |
| author2 |
Ribeiro, David M. Costa, Mónica Coelho, Diogo Alfaia, Cristina M. Lordelo, Madalena Almeida, André Freire, João Prates, José A.M. |
| author2_role |
author author author author author author author author |
| dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
| dc.contributor.author.fl_str_mv |
Martins, Cátia F. Ribeiro, David M. Costa, Mónica Coelho, Diogo Alfaia, Cristina M. Lordelo, Madalena Almeida, André Freire, João Prates, José A.M. |
| dc.subject.por.fl_str_mv |
microalgae pork meat poultry sustainability nutritional quality |
| topic |
microalgae pork meat poultry sustainability nutritional quality |
| description |
Review |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-12-10T10:53:24Z 2021 2021-01-01T00:00:00Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
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http://hdl.handle.net/10400.5/22686 |
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http://hdl.handle.net/10400.5/22686 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Martins, C.F.; Ribeiro, D.M.; Costa, M.; Coelho, D.; Alfaia, C.M.; Lordelo, M.; Almeida, A.M.; Freire, J.P.B.; Prates, J.A.M. Using Microalgae as a Sustainable Feed Resource to Enhance Quality and Nutritional Value of Pork and Poultry Meat. Foods 2021, 10, 2933 https://doi.org/ 10.3390/foods10122933 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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MDPI |
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MDPI |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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