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AuthorSivakumar, Esakkimuthu
AuthorSiddiqui, Simil Amir
AuthorCherif, Maroua
AuthorSaadaoui, Imen
Available date2024-03-28T08:46:14Z
Publication Date2023-12-23
Publication NameBioresource Technology Reports
Identifierhttp://dx.doi.org/10.1016/j.biteb.2023.101746
CitationEsakkimuthu, S., Siddiqui, S. A., Cherif, M., & Saadaoui, I. (2023). Exploring strategies to enhance microalgae nutritional quality for functional poultry-sourced food products. Bioresource Technology Reports, 101746.
URIhttps://www.sciencedirect.com/science/article/pii/S2589014X23004176
URIhttp://hdl.handle.net/10576/53675
AbstractMicroalgae have emerged as a promising feedstock for the poultry feed industry due to their high nutritional potential, containing essential polyunsaturated fatty acids, essential amino acids, vitamins, and other high-value products compared to conventional poultry feed supplements. Microalgae-based feed can enhance broilers' body weight, feed intake, and, more interestingly, improve the nutritional quality of poultry-sourced food products with omega-3 fatty acids and carotenoids. This study aims to review all available metabolic quality-enhancement strategies, including conventional approaches dealing with physicochemical parameters of the cultivation condition and unconventional approaches dealing with advanced molecular biology techniques. These strategies are considered promising for enriching microalgae biomass with valuable metabolites for high-quality feed production, consequently enhancing the nutritional value of poultry meat and specialty eggs. Finally, techno-economic challenges were discussed, and recommendations were delivered.
SponsorThis publication was made possible by the MME – QNRF grant [MME 01-0924-190063 ] from the Qatar National Research Fund (a member of Qatar Foundation). The publication of this article was funded by the Qatar National Library.
Languageen
PublisherElsevier
SubjectEssential fatty acids
Lipid production
Microalgae
Omega eggs
Poultry feed
TitleExploring strategies to enhance microalgae nutritional quality for functional poultry-sourced food products
TypeArticle
Volume Number25
Open Access user License http://creativecommons.org/licenses/by-nc-nd/4.0/
ESSN2589-014X
dc.accessType Full Text


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