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

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