A viewpoint on the use of microalgae as an alternative feedstuff in the context of pig and poultry feeding—a special emphasis on tropical regions

Abstract

With the current increase in meat and animal products consumption, there is a need to make production systems more sustainable. The use of microalgae in monogastric feeds, replacing widely used conventional feedstuffs such corn and soybean, can be a solution to overcome this problem. Several studies have shown promising results in the use of microalgae in feeding of both pigs and poultry. However, there are several important constraints associated to the production of microalgae. Such constraints are particularly limiting in the context of tropical regions. Research and scientific development on microalgae production systems are thus essential so that may be widely used in monogastric feeding. Herein, we conduct an overview of the major findings in the use of microalgae in the context of monogastric feeding and analyse the major constraints associated to its production and use, particularly in the specific context of tropical regions.

Enhancing Digestibility of Chlorella vulgaris Biomass in Monogastric Diets: Strategies and Insights

“…Unlike traditional food crops, microalgae can grow in a variety of environments without requiring arable land, and, therefore, avoid competition with crops, such as soybean and cereal grains [ 4 ]. In addition, the ability of microalgae to fix carbon from the atmosphere makes them a valuable tool in reducing greenhouse gas emissions [ 5 ]. Therefore, the reasons for choosing microalgae as an ingredient or supplement for animal feed are, for instance, their high nutritional value, if cultured under optimal conditions and fed to adapted animals [ 6 ], and their ability to act as feed additives.…”

“…It can grow autotrophically, heterotrophically, or mixotrophically, and is usually cultured in raceway ponds or photobioreactors [ 11 ]. The nutritional composition of Chlorella is influenced by growing conditions and species, but it is a rich source of high-quality protein, minerals, vitamins, and pigments [ 5 ]. For example, Chlorella vulgaris (CV) can contain up to 67% dry matter (DM) of protein, with digestibility coefficients comparable to those of beans, oats, and wheat [ 12 , 13 ].…”

“…Efforts have been made to enhance digestibility by using mechanical and chemical methods [ 17 , 19 , 20 ], but further improvement is necessary to achieve optimal bioavailability and bioaccessibility for monogastric animals [ 21 ]. In addition, it is crucial to address the cost and environmental impact of microalgae production, including the use of recycled nutrients and water, as well as carbon sources from flue gases and anaerobic digestion products [ 5 , 11 , 22 ].…”

Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid composition

“…To overcome such challenges, significant efforts have been conducted toward the development of alternative sustainable high-quality protein feed resources. These include for instance microalgae ( Chaves et al., 2021 ). The unicellular green microalga, Chlorella vulgaris, has a balanced essential amino acid profile ( Lamminen et al., 2019 ), being suitable as a protein source in feeds.…”

Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese

“… Bennato et al (2020) widely demonstrated, in lactating ruminants, the influence of diet on volatile profile of dairy products, both fresh and ripened. Other studies showed a significant modification in the fatty acid composition and sensory profile of the milk, while several trials reported no modification in the milk yield and in the animal performance ( Terramoccia et al, 2013 ; Mele et al, 2014 ; Cibik and Keles, 2016 ; Chaves et al, 2021 ) and the aromatic profile animal-derived food ( Caputo et al, 2015 ). Therefore, it is of paramount importance to in depth investigate the relationship between feeding management strategies and nutritional and nutraceutical properties of dairy products, in order to meet the current trend of consumer choices toward high-quality food ( Bonanno et al, 2019 ).…”