Current knowledge and future perspectives of the use of seaweeds for livestock production and meat quality: a systematic review

Abstract

The effects of dietary macroalgae, or seaweeds, on growth performance and meat quality of livestock animal species are here reviewed. Macroalgae are classified into Phaeophyceae (brown algae), Rhodophyceae (red algae) and Chlorophyceae (green algae).The most common macroalga genera used as livestock feedstuffs are: Ascophyllum, Laminaria and Undaria for brown algae; Ulva, Codium and Cladophora for green algae;and Pyropia, Chondrus and Palmaria for red algae. Macroalgae are rich in many nutrients, including bioactive compounds, such as soluble polysaccharides, with some species being good sources of n-3 and n-6 polyunsaturated fatty acids. To date, the incorporation of macroalgae in livestock animal diets was shown to improve growth and meat quality, depending on the alga species, dietary level and animal growth stage.Generally, Ascophyllum nodosum can increase average daily gain (ADG) in ruminant and pig mostly due to its prebiotic activity in animal's gut. A. nodosum also enhances marbling score, colour uniformity and redness, and can decrease saturated fatty acids in ruminant meats. Laminaria sp., mainly Laminaria digitata, increases ADG and feed efficiency, and improves the antioxidant potential of pork. Ulva sp., and its mixture with Codium sp., was shown to improve poultry growth at up to 10% feed. Therefore, seaweeds are promising sustainable alternatives to corn and soybean as feed ingredients, thus attenuating the current competition among food-feed-biofuel industries.In addition, macroalgae can hinder eutrophication and participate in bioremediation.However, some challenges need to be overcome, such as the development of largescale and cost-effective algae production methods and the improvement of algae digestibility by monogastric animals. The dietary inclusion of Carbohydrate-Active enZymes (CAZymes) could allow for the degradation of recalcitrant macroalga cell walls, with an increase of nutrients bioavailability. Overall, the use of macroalgae as feedstuffs is a promising strategy for the development of a more sustainable livestock production.

Brown Seaweed Sargassum siliquosum as an Intervention for Diet-Induced Obesity in Male Wistar Rats

“…The brown seaweed, Saccharina japonica, accounts for more than one-third of total world production, with over 11 million tonnes in 2018 [3]. Brown seaweeds have many commercial uses, including as food for human consumption [4], improving growth and meat quality of livestock [5], as a substrate for bioethanol production [6], as biostimulants for agricultural use [7] and as cation exchangers for wastewater remediation [8]. Further, the management of metabolic syndrome may be improved by some brown seaweeds, including Ascophyllum nodosum and Fucus vesiculosis [9].…”

Using Microalgae as a Sustainable Feed Resource to Enhance Quality and Nutritional Value of Pork and Poultry Meat

“…Therefore, during recent years, the scientific community has been trying to improve the sensory qualities and nutritional value of pork by controlling its FA profile [ 26 ]. Poultry meat, also widely consumed worldwide, provides high-quality protein and low amounts of fat, which is beneficial to human nutrition and health [ 5 ].…”

“…Microalgae are furthermore a relevant source of pigments, vitamins, minerals and fatty acids (FA), particularly eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, which are known to improve meat quality of pigs and broilers [ 4 ]. Similarly, other relevant marine resources like macroalgae have also been studied by the scientific community as alternative ingredients, emphasizing the effects on growth performance and meat quality of livestock animal species [ 5 ].…”

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

“…The worldwide human population is expected to increase to over 9 billion by 2050 [ 1 ], predicting to double the current demand for meat products [ 2 ]. Pork and poultry meat are the two most consumed meats in the world [ 3 ].…”

“…Macroalgae, or seaweeds, are multicellular, fast-growing algae classified into three main groups: Phaeophyceae (brown algae), Rhodophyceae (red algae), and Chlorophyceae (green algae) [ 2 ]. Seaweeds have a plethora of applications and have been used for several centuries.…”