Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients
This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, <i>Schizochytrium</i&...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/146 |
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| author | José A. M. Prates |
| author_facet | José A. M. Prates |
| author_sort | José A. M. Prates |
| collection | DOAJ |
| description | This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, <i>Schizochytrium</i> microalga, <i>Laminaria</i> seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including <i>Laminaria</i> seaweed increased iodine content by up to 45%, while <i>Schizochytrium</i> microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance. |
| format | Article |
| id | doaj-art-d8ffe0b64adb4371a5606532635beca6 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-d8ffe0b64adb4371a5606532635beca62025-01-24T13:32:38ZengMDPI AGFoods2304-81582025-01-0114214610.3390/foods14020146Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed IngredientsJosé A. M. Prates0CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Av. da Universidade Técnica, 1300-477 Lisboa, PortugalThis study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, <i>Schizochytrium</i> microalga, <i>Laminaria</i> seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including <i>Laminaria</i> seaweed increased iodine content by up to 45%, while <i>Schizochytrium</i> microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance.https://www.mdpi.com/2304-8158/14/2/146monogastric animalsmeat qualitynovel feed ingredientsalternative protein sourcesinsect mealmicroalgae |
| spellingShingle | José A. M. Prates Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients Foods monogastric animals meat quality novel feed ingredients alternative protein sources insect meal microalgae |
| title | Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients |
| title_full | Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients |
| title_fullStr | Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients |
| title_full_unstemmed | Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients |
| title_short | Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients |
| title_sort | enhancing meat quality and nutritional value in monogastric livestock using sustainable novel feed ingredients |
| topic | monogastric animals meat quality novel feed ingredients alternative protein sources insect meal microalgae |
| url | https://www.mdpi.com/2304-8158/14/2/146 |
| work_keys_str_mv | AT joseamprates enhancingmeatqualityandnutritionalvalueinmonogastriclivestockusingsustainablenovelfeedingredients |