Food Science of Animal Resources最新文献_第4页

Exploring Sustainable Future Protein Sources. 探索可持续的未来蛋白质来源。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e111

Yu-Na Oh, Hack-Youn Kim

{"title":"Exploring Sustainable Future Protein Sources.","authors":"Yu-Na Oh, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e111","DOIUrl":"10.5851/kosfa.2024.e111","url":null,"abstract":"With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consumption, which reached 328 million tons in 2021, is expected to increase by about 70% by 2050, and the existing livestock industry, which utilizes limited resources, is having difficulty meeting the demand. Accordingly, cultured meat produced by culturing cells in the laboratory, edible insects consumed after cooking or processing, and plant-based meat processed by extracting proteins from plants have been proposed as sustainable food alternatives. These future protein sources are gaining popularity among consumers who prefer a healthy diet due to their nutritional benefits, and they are receiving attention for their potential to reduce environmental impact. This review describes the types and characteristics of protein sources such as cultured meat, antiserum media, edible insects, soy protein, wheat protein, and other mushroom mycelia, processing processes and technologies, market status, institutional challenges and prospects, and mushroom cultured meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"81-108"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743843/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea. 商品肉类类似物及其成分的现状调查：世界和韩国。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e106

Da Young Lee, Jin Soo Kim, Jinmo Park, Dahee Han, Yeongwoo Choi, Ji Won Park, Juhyun Lee, Ermie Mariano, Seok Namkung, Sun Jin Hur

{"title":"An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.","authors":"Da Young Lee, Jin Soo Kim, Jinmo Park, Dahee Han, Yeongwoo Choi, Ji Won Park, Juhyun Lee, Ermie Mariano, Seok Namkung, Sun Jin Hur","doi":"10.5851/kosfa.2024.e106","DOIUrl":"10.5851/kosfa.2024.e106","url":null,"abstract":"Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the industry's growth potential, market expansion faces hurdles due to taste and quality disparities compared to traditional meats. The composition and characteristics of meat analogs currently available in the market are analyzed in this study to inform the development of future products in this sector. The results show that plant-based meat analogs are mainly based on soy protein together with wheat gluten and methylcellulose or spices. Insect-based meat analogs tend to contain processed larvae as the protein source. Seaweed or spirulina is often the main ingredient in algae-based meat analogs. Mycoprotein-based meat analogs all use mycoproteins. Cell-based beef, pork, chicken, and seafood products are already under various stages of development around the world, although many are still at the prototype level.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"31-61"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743835/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency. 超声波在动物性食品中的应用提高微生物安全性和加工效率。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e128

Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo, Hae In Yong

{"title":"Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency.","authors":"Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo, Hae In Yong","doi":"10.5851/kosfa.2024.e128","DOIUrl":"10.5851/kosfa.2024.e128","url":null,"abstract":"Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods. Although thermal food preservation methods ensure microbial inactivation, they may degrade the nutritional value, physicochemical properties, and sensory qualities of food. Consequently, non-thermal, ultrasound food preservation methods are used in the food industry to evaluate food products and ensure their safety. Ultrasound is the sound waves beyond the human audible range, with frequencies greater than 20 kHz. Two types of ultrasounds can be used for food processing: low-frequency, high-intensity (20-100 kHz, 10-1,000 W/cm2) and high-frequency, low-intensity (>1 MHz, <1 W/cm2). This review emphasizes the application of ultrasound to improve the microbial safety of animal-based foods. It further discusses the ultrasound generation mechanism, ultrasound technique for microbial inactivation, and application of ultrasound in various processing operations, namely thawing, extraction, and emulsification.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"199-222"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743837/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From Farms to Labs: The New Trend of Sustainable Meat Alternatives. 从农场到实验室：可持续肉类替代品的新趋势。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e105

Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, Amm Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo

{"title":"From Farms to Labs: The New Trend of Sustainable Meat Alternatives.","authors":"Abdul Samad, So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Swati Kumari, Md Jakir Hossain, Amm Nurul Alam, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo","doi":"10.5851/kosfa.2024.e105","DOIUrl":"10.5851/kosfa.2024.e105","url":null,"abstract":"Meat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g., health-consciousness, environmental concerns, and the growing demand for sustainable diets. Factors like low-calorie foods, low-fat, efforts to reduce greenhouse gas emissions, and flexitarian lifestyles are also contributing to this change (conventional to meat analogs). Numerous meat substitutes are presently being launched in alternative meat markets. Plant-based meat, restructured meat, cultured meat, hybrid cultured meat, and insect protein-based meat are prevalent among meat alternatives. The scope of meat alternatives, including plant-based meat, cultured meat, restructured meat, and insect-based protein products, is expanding due to advances in food technology. Innovation in food technology plays a crucial role in sustainable food production. Still, there are some challenges to the market of meat alternatives, including consumer acceptance, the appearance of meat alternatives, and the cost of production. Innovative approaches, such as advanced technologies and awareness of meat alternatives to the meat consumer, are required to deal with these challenges. This review briefly examines the technological advances, regulatory requirements, pros and cons, and market trends of meat alternatives. The finding of this review highlights the importance of meat alternatives as a sustainable resource of food. Moreover, meat alternatives can fulfill the increasing demand for meat and also decrease the environmental impact. Additionally, this review also explores ways to improve the overall market scenario of meat alternatives.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"13-30"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743840/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cutting-Edge Technologies of Meat Analogs: A Review. 肉类类似物的前沿技术综述

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e129

Seung Yun Lee, Da Young Lee, Ermie Mariano, Jinmo Park, Dahee Han, Yeongwoo Choi, Jin Soo Kim, Ji Won Park, Seok Namkung, Colin Venter, Sun Jin Hur

{"title":"Cutting-Edge Technologies of Meat Analogs: A Review.","authors":"Seung Yun Lee, Da Young Lee, Ermie Mariano, Jinmo Park, Dahee Han, Yeongwoo Choi, Jin Soo Kim, Ji Won Park, Seok Namkung, Colin Venter, Sun Jin Hur","doi":"10.5851/kosfa.2024.e129","DOIUrl":"10.5851/kosfa.2024.e129","url":null,"abstract":"This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and the potential for industrialization. The results of this study showed that the technology related to cultured meat has not yet reached industrialization. However, serum-free media development, technologies to improve culture efficiency, and technologies to improve taste and flavor are being researched. In addition, the research on improving the production efficiency of cultured meat is increasingly expanding from using muscle satellite cells obtained from animal muscles to research on cell lines or immortalized cell lines. Edible insect-derived proteins have a wide range of food applications, and researchers are actively working on utilizing their functional properties. Plant-derived protein materials are also being studied to improve the flavor and texture of plant-based meat products to make them more similar to traditional livestock foods, as well as to remove allergens. In conclusion, despite ongoing technological development, the industrialization of cultured meat is expected to take some time. There is a growing body of research on the types, functionalities, extraction, and texturizing technologies of plant-derived, mycoprotein, or insect-derived ingredients for formulating meat alternative products, and it is expected that improved products will continue to enter the market. Although animal product substitutes are not expected to significantly replace traditional livestock products, continuous improvement research will contribute to the expansion of the alternative protein food market.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"223-242"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743842/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Environmental Impact of Meat Protein Substitutes: A Mini-Review. 肉类蛋白替代品对环境的影响：一个小型综述。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e109

Da Young Lee, Ermie Mariano, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Qiang Li, Xiangzi Li, Colin Venter, Sun Jin Hur

{"title":"Environmental Impact of Meat Protein Substitutes: A Mini-Review.","authors":"Da Young Lee, Ermie Mariano, Yeongwoo Choi, Jin Mo Park, Dahee Han, Jin Soo Kim, Ji Won Park, Seok Namkung, Qiang Li, Xiangzi Li, Colin Venter, Sun Jin Hur","doi":"10.5851/kosfa.2024.e109","DOIUrl":"10.5851/kosfa.2024.e109","url":null,"abstract":"The expansion of alternative food industries, including cultured meat, is often promoted as a strategy to reduce environmental pollution, particularly greenhouse gas emissions. However, comprehensive data on the environmental impacts of these industries remains limited. This study examines the environmental impacts of traditional meat and meat substitute production, highlighting their respective advantages and disadvantages. Our findings indicate that meat substitute production generally has a lower environmental impact compared to traditional livestock farming. However, it is challenging to quantify the extent to which meat substitutes can reduce the environmental impacts of traditional livestock products, as both sectors produce different pollution measurements depending on the criteria used. Moreover, the growth of the meat substitute market has been significantly smaller compared to that of the traditional livestock products market, limiting the availability of accurate data on the environmental impacts of meat substitute production. Therefore, assumptions that the meat substitute market will eventually surpass the traditional livestock market and reduce environmental pollution require caution. Continuous and in-depth research is crucial to fully understand the long-term environmental impacts of meat substitutes. Furthermore, enhancing the quality of alternative meat substitutes should be prioritized to increase their overall acceptability and facilitate technological advancements in alternative protein production before it becomes a sustainable food production system.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"62-80"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743834/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions. 牛肉品质提高技术：目前的方法和未来的方向。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e125

Hyun-Jun Kim, Junyoung Park, Sumin Song, Huilin Cheng, Jaehoon Baek, Gap-Don Kim

{"title":"Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions.","authors":"Hyun-Jun Kim, Junyoung Park, Sumin Song, Huilin Cheng, Jaehoon Baek, Gap-Don Kim","doi":"10.5851/kosfa.2024.e125","DOIUrl":"10.5851/kosfa.2024.e125","url":null,"abstract":"The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat, with a focus on slaughter and post-slaughter practices. Certain slaughter methods, including electrical stimulation and suspension techniques, have been shown to improve meat tenderness by alleviating rigor mortis and inducing an increase in sarcomere length. Electrical stimulation triggers an increase in calcium release, which activates proteolytic enzymes, including calpain, resulting in the breakdown of muscle fibers. In contrast, suspension methods, including pelvic suspension, utilize gravity to maintain muscle elasticity. Post-slaughter treatments, which include wet and dry aging, have varying effects on the tenderness and flavor of meat. Wet aging helps retain moisture and activate the meat-tenderizing enzymes, whereas dry aging enhances flavor through moisture evaporation and microbial activity. Several patented technologies, which include electrical stimulation combined with suspension methods, heat treatments, and microbial pre-treatment, have been developed to further improve the tenderness and flavor of meat during slaughter and aging. The application of these techniques promise significant enhancement in the quality and consumer appeal of cow meat.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"185-198"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743845/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Scaffolds Bioink for Three-Dimensional (3D) Bioprinting. 用于三维（3D）生物打印的支架生物墨水。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e120

Jin-Hee An, Hack-Youn Kim

{"title":"Scaffolds Bioink for Three-Dimensional (3D) Bioprinting.","authors":"Jin-Hee An, Hack-Youn Kim","doi":"10.5851/kosfa.2024.e120","DOIUrl":"10.5851/kosfa.2024.e120","url":null,"abstract":"Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges and the need for alternative and sustainable meat production methods. Therefore, this study explored the importance of cell engineering technology-based three-dimensional bioprinting and bioinks, which play key roles in cultured meat production. In cultured meat production, bioinks have a significant effect on cell growth, differentiation, and mechanical stability. Hence, in this study, the characteristics of animal-, plant-, and marine-based bioinks were compared and analyzed, and the impact of each bioink on cultured meat production was evaluated. In particular, animal-based bioinks have the potential to produce cultured meat that is similar to conventional meat and are considered the most suitable bioinks for commercialization. Although plant- and marine-based bioinks are ecofriendly and have fewer religious restrictions, they are limited in terms of mechanical stability and consumer acceptance. Therefore, further research is required to develop and apply optimal animal-based bioinks for commercialization of cultured meat, particularly to improve its mechanical compatibility.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"126-144"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743847/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effective Strategies for Understanding Meat Flavor: A Review. 了解肉类风味的有效策略：综述。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e124

Min Kyung Park, Yun-Sang Choi

{"title":"Effective Strategies for Understanding Meat Flavor: A Review.","authors":"Min Kyung Park, Yun-Sang Choi","doi":"10.5851/kosfa.2024.e124","DOIUrl":"10.5851/kosfa.2024.e124","url":null,"abstract":"This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed based on complex chemical research to identify various factors that impact the composition, formation, and development of meat. To address flavor chemistry in meat, the discussion focuses on the major compounds responsible for the characteristic flavors of different meats, such as lipids, proteins, and Maillard reaction products. Meat flavor is largely based on heat-induced chemical reactions that convert flavor precursors, such as sugars, proteins, and lipids, into volatile compounds. The flavor of meat is influenced by animal species, sex, age, feed, and processing, and in this respect, flavor is one of the representative quality indicators of meat. Research on meat flavor uses omics technology to study the molecular mechanisms that affect meat quality, including flavor, tenderness, and fat composition. Therefore, this review provides a comprehensive understanding of the complex processes governing meat flavor and provides avenues for further research and industrial applications to advance the meat industry.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"165-184"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743833/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector. 微藻：一种令人兴奋的替代蛋白质来源和家禽部门的营养保健品。

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2025-01-01 DOI: 10.5851/kosfa.2024.e130

LiXue Zhang, YuNan Jiang, Jameel Ahmed Buzdar, Shabbir Ahmed, XinYu Sun, FengHui Li, LiNa Ma, Pei Feng Wu, ChangXing Li

{"title":"Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector.","authors":"LiXue Zhang, YuNan Jiang, Jameel Ahmed Buzdar, Shabbir Ahmed, XinYu Sun, FengHui Li, LiNa Ma, Pei Feng Wu, ChangXing Li","doi":"10.5851/kosfa.2024.e130","DOIUrl":"10.5851/kosfa.2024.e130","url":null,"abstract":"Microalgae have garnered a considerable attention as a sustainable substitute as customary feed ingredients for poultry, predominantly due to their extraordinary nutritive profile and purposeful properties. These minuscule organisms are protein rich, retain an ample quantity of essential fatty acids, vitamins, minerals, and antioxidants, thus are capable of improving nutritive value of poultry diets. Microalgae comparatively delivers an outstanding source of protein containing substantial amount of innumerable bioactive complexes, omega-3 fatty acids in addition to the essential amino acids (methionine and lysine), crucial for optimal growth and development. Besides nutritional significance, microalgae have considerable immunomodulatory and antioxidant properties that help to reduce oxidative stress and enhance immune status, thereby improving the overall health and performance. Additionally, microalgae proved to induce antimicrobial and intestinal health benefits via upregulated gut eubiosis, promoting the colonization and growth of probiotic bacteria and offering protection against infections. These nutraceutical benefits are particularly important for sustainable poultry production and reducing the dependence on antibiotic growth promoters to produce antibiotic free food. This review aims to highlights multifaceted advantages of microalgae as a functional feed additive for poultry diet to support sustainable and efficient poultry production.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"45 1","pages":"243-265"},"PeriodicalIF":4.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11743838/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0