Microalgae as an Alternative Mineral Source in Poultry Nutrition

Abstract

This review explores the potential of microalgae as a sustainable and nutritionally rich alternative for mineral supplementation in poultry diets, addressing both the opportunities and challenges in this emerging field. Poultry nutrition, pivotal to the health and productivity of birds, traditionally relies on inorganic and organic mineral sources which, while effective, raise environmental and economic concerns. Microalgae offer a promising solution with their high contents of essential minerals, proteins, vitamins, and bioactive compounds. This review delves into the nutritional profiles of various microalgae, highlighting their rich contents of minerals which are crucial for physiological processes in poultry. It examines the bioavailability of these minerals and their impact on poultry health and productivity. Furthermore, it evaluates the environmental sustainability of microalgae cultivation and acknowledges the challenges in using microalgae in poultry diets, particularly in terms of the economic viability of large-scale production and the consistency of nutrient composition. It discusses the importance of rigorous safety assessments and regulatory compliance, given the potential risks of toxins and heavy metals. Overall, this analysis aims to provide a clear understanding of the role microalgae could play in poultry nutrition and address sustainability challenges in animal agriculture while also considering future perspectives and advancements needed in this field.

Algae as an alternative source of protein in poultry diets for sustainable production and disease resistance: present status and future considerations

“…Supplementing the diet with microalgae at appropriate levels can enhance growth performance, increase relative carcass and organ weight, improve gut structure (villus height and crypt depth), and modulate ileal gene expression associated with immunity, gut barrier functions, antioxidant activities, and nutrient transportation (68). Birds, on the other hand, demonstrated no effects or decreased growth performance in the previous studies, which could be attributed to the high fiber (polysaccharide) content of algal biomass, and high concentrations of phenolic compounds (15). Concerning carcass criteria, algae is recommended as feed additives due to their high levels of macro-and micro-elements and ability to improve broiler meat criteria (3).…”

“…Dietary supplementation with 1% or 2% DHA-rich microalgae significantly improved carcass traits including thigh muscle%, liver%, spleen%, antioxidant status, and abdominal fat in broilers ( 13 ). The improvements in carcass criterion and abdominal fat can be attributed to the favorable effects of DHA in microalgae on lipid utilization in serum ( 14 ), as evidenced by lower serum cholesterol and triglyceride levels ( 15 ). The improved liver and spleen percentages as well as antioxidant status were advantageous to bird immunity and fatty acid deposition in chicken meat ( 16 ).…”

“…Efforts to optimize algae cultivation for poultry nutrition have led to the development of tailored cultivation techniques. These techniques focus on maximizing biomass productivity and nutrient content while minimizing resource inputs and environmental impact ( 15 ). For example, some companies utilize modular cultivation units that can be easily scaled up or down to accommodate varying production needs and operational constraints.…”

“…The improvements in carcass criteria and abdominal fat can be attributed to the favorable effects of DHA in microalgae on lipid utilization in serum as evidenced by lower serum cholesterol and triglyceride levels ( 13 , 14 ). Recent reviews have underscored algae’s potential in poultry nutrition, spotlighting its nutritional benefits and health-enhancing properties ( 2 , 15 , 16 ). Despite these advances, significant gaps remain in fully understanding the specific health impacts of algae-based feeds, particularly their roles in enhancing immune function, gut health, and sustainability in poultry.…”