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

Kalia, Sahil; Lei, Xin Gen

doi:10.1016/j.copbio.2022.102689

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

Journal Article · Mon Jan 31 00:00:00 EST 2022 · Current Opinion in Biotechnology

DOI:https://doi.org/10.1016/j.copbio.2022.102689· OSTI ID:1977032

Kalia, Sahil ^[1]; ^[2]

Cornell University, Ithaca, NY (United States); OSTI
Cornell University, Ithaca, NY (United States)

Different types and sources of microalgae are used to feed broiler chickens and laying hens. This report 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.

View Accepted Manuscript (DOE)

Research Organization:: Cornell University, Ithaca, NY (United States); Duke University, Durham, NC (United States)

Sponsoring Organization:: Cornell University; US Department Agriculture (USDA); USDOE Office of Energy Efficiency and Renewable Energy (EERE)

Grant/Contract Number:: EE0007091

OSTI ID:: 1977032

Journal Information:: Current Opinion in Biotechnology, Journal Name: Current Opinion in Biotechnology Journal Issue: C Vol. 75; ISSN 0958-1669

Publisher:: ElsevierCopyright Statement

Country of Publication:: United States

Language:: English

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