Dietary microalgae on poultry meat and eggs: explained versus unexplained effects

Sahil Kalia; Xin Gen Lei

doi:10.1016/j.copbio.2022.102689

Dietary microalgae on poultry meat and eggs: explained versus unexplained effects

Curr Opin Biotechnol. 2022 Jun:75:102689. doi: 10.1016/j.copbio.2022.102689. Epub 2022 Jan 31.

Authors

Sahil Kalia¹, Xin Gen Lei²

Affiliations

¹ Department of Animal Science, Cornell University, Ithaca, NY, United States.
² Department of Animal Science, Cornell University, Ithaca, NY, United States. Electronic address: XL20@cornell.edu.

PMID: 35114601
DOI: 10.1016/j.copbio.2022.102689

Abstract

Different types and sources of microalgae are used to feed broiler chickens and laying hens. This review provides a concise update on various impacts of feeding these novel ingredients on physical, chemical, and nutritional attributes of the resultant meat and eggs. Some of the observed effects may be associated with biochemical and molecular mechanisms derived from unique chemical compositions and nutritional values of microalgae. However, the full potential and the accurate mechanism of microalgae in producing health-promoting poultry foods remain to be explored.

Publication types

Review
Research Support, U.S. Gov't, Non-P.H.S.
Research Support, Non-U.S. Gov't

MeSH terms

Animal Feed / analysis
Animals
Chickens
Diet / veterinary
Female
Meat / analysis
Microalgae* / chemistry
Poultry