Microalgae: a novel ingredient in nutrition

Christaki, Efterpi; Florou-Paneri, Panagiota; Bonos, Eleftherios

doi:10.3109/09637486.2011.582460

Cited by 243 publications

(164 citation statements)

References 24 publications

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“…Such foods are named functional foods or nutraceuticals, a concept that was born in Japan early in 1980 (Plaza et al, 2009;Christaki et al, 2011;Borowitzka, 2013).…”

Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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In recent years there has been increased interest in the production of novel functional foods by utilizing eco-friendly materials and methods. Therefore, the present study was undertaken to determine the effects of dietary spirulina (Spirulina platensis), a blue-green microalga, on growth performance, meat oxidative stability and fatty acid profile of broiler chickens. One hundred and twenty one-day-old broiler chickens of mixed sex were weighed individually and assigned randomly to three treatment groups with four replications of 10 birds. All birds were housed in floor cages with litter, and conventional breeding and management procedures were applied throughout the 42-day trial period. The treatment groups were as follows: control: 0 g spirulina/kg feed; S05: 5 g spirulina/kg feed; S10: 10 g spirulina/kg feed. The birds were fed with maize and soybean meal-based commercial diets for the starter (1 to 14 days), grower (15 to 28 days) and finisher (29 to 42 days) periods. Feed and drinking water were offered to all birds ad libitum. The results of the experiment showed that bodyweight gain (at 21 d and 42 d), feed conversion ratio and mortality did not differ among the groups, nor did breast and thigh meat lipid oxidation differ among the groups. The fatty acid profile of the thigh meat was enriched in polyunsaturated fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid after spirulina supplementation. Therefore, spirulina could be a promising functional ingredient in broiler chicken nutrition.

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“…Such foods are named functional foods or nutraceuticals, a concept that was born in Japan early in 1980 (Plaza et al, 2009;Christaki et al, 2011;Borowitzka, 2013).…”

Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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“…Spirulina microalgae biomasses are also sources of antioxidant and vitamins. These microorganisms are a source ascorbic acid, B1, B2, B3, B6, B9, B12 vitamins, folic acid and biotin (Christaki et al, 2011). Spirulina is also rich in vitamin B12 and β-carotene and their consumption facilitates the vitamin B1 absorption from foods (Vaz et al, 2016).…”

Section: Spirulina Microalgae Biomassmentioning

confidence: 99%

“…Spirulina microalgae are the most used in food supplementation (Hoseini et al, 2013;Vaz et al, 2016). Nutritional bioactive compounds produced by microalgae's can meet the energy needs of the consumer and prevent chronic disease (Christaki et al, 2011;Hoseini et al, 2013;Vaz et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Microorganisms in functional food supplementation: A review

Magalhães-Guedes¹,

Ferreira²,

Magalhães³

et al. 2017

Afr. J. Microbiol. Res.

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Use of microbial systems for functional foods supplementation can be defined into fermentative process by starter cultures, use of probiotics microorganisms and use of microbial biomass. Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of probiotic strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganisms which can be used in functional food supplements, as well as how to use these microorganisms and generation of products. This review reports details of this information. The data from this review can be useful to support the development of new functional products, with microbial supplementation, for the market.

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“…Several microalgae contain in excess of 50 % crude protein (CP) with amino acid profiles comparable to that of fishmeal, the standard feedstuff for aquafeeds, and are a rather rich source of polyunsaturated fatty acids (PUFA), especially of the n-3 series. The use of microalgae in fish nutrition has thus been considered as a tool to enhance filet quality via deposition of n-3 PUFA, and replacement of fish meal and fish oil in aquafeeds (Christaki et al, 2011;Becker, 2007;Sarker et al, 2016a;Sarker et al, 2016b;Tulli et al, 2012;Tibaldi et al, 2015;Roy and Pal, 2015).…”

Section: Introductionmentioning

confidence: 99%

Digestibility and pricing of Chlorella sorokiniana meal for use in tilapia feeds

Barone

Sonoda

Lorenz

et al. 2018

Sci. agric. (Piracicaba, Braz.)

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Several microalgae contain in excess of 50 % crude protein with amino acid profile comparable to that of fish meal. In addition, high polyunsaturated fatty acid contents encourage their use in animal feeding and nutrition, particularly in the formulation and processing of aquafeeds. This study aims at estimating the feasibility of Chlorella meal as feed ingredient for the feeding and nutrition of farmed tilapia based upon digestibility data. Juvenile tilapia were stocked in conical-bottomed tanks (200 L) with superficial, continuous water flow, and fed to apparent satiation in three daily meals with a reference diet and a test diet containing 30 % lyophilized Chlorella sorokiniana added of an inert marker. Feces were collected overnight by sedimentation in refrigerated, plastic containers coupled to the tanks and analyzed for determination of chemical composition and inert marker contents to estimate apparent digestibility coefficients (ADCs) of protein and energy of Chlorella meal; registered ADCs of Chlorella meal were 90.5 and 84.22, respectively. A pricing model considering the quantity of digestible nutrient was proposed based on ADCs of Chlorella and compared with the price of fishmeal (FM) and soybean meal (SBM). The indicative prices to elicit the use of Chlorella as a protein source rather than FM or SBM for the feed and nutrition of tilapia were 2.65 USD kg -1 and 0.66 USD kg -1 , respectively.

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Microalgae: a novel ingredient in nutrition

Cited by 243 publications

References 24 publications

Spirulina as a functional ingredient in broiler chicken diets

Spirulina as a functional ingredient in broiler chicken diets

Microorganisms in functional food supplementation: A review

Digestibility and pricing of Chlorella sorokiniana meal for use in tilapia feeds

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