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What about the digestibility of seaweed in farmed poultry?

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Seaweed is a source of a range of micronutrients and macronutrients, making it an interesting ingredient in livestock feed, either as a raw material or as an additive. In particular, the protein content of certain seaweeds is of interest to the industry as an alternative source to the raw materials traditionally used, such as soya meal. On the other hand, although some seaweeds have interesting protein contents, their digestibility may be low and therefore compromise their use in animal feed.

©Magda Ehlers

Researchers looked at two macroalgae (Caulerpa lentillifera J. Agardh and Ulva rigida C. Agardh), one cyanobacterium (Spirulina) and two microalgae (Coelastrella sp. (KKUP1) and Scenedesmus sp. (KKUP2)) to assess their protein content, amino acid profile and in vitro digestibil...

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From the side of the plate to a main dish : seaweed finds their way
From the side of the plate to a main dish : seaweed finds their way
Over the last few months there have been several developments: from vegetable meatballs to mixed seaweed/meat steaks, from chefs to distribution centres, people all over the world are working hard to incorporate seaweed in all its forms. Fish analogues, meat substitutes, mixed products - these are the latest innovations we've seen in recent months. In
High Pressures to facilitate protein extraction from spirulina
High Pressures to facilitate protein extraction from spirulina
Spirulina (Arthrospira platensis) is rich in C-phycocyanin (C-pc), a protein-pigment complex with antioxidant, anti-inflammatory, hepatoprotective and anti-carcinogenic properties. This protein requires an extraction phase due to its intracellular location; preferably a cold extraction as high temperatures can alter its functionality. The extraction techniques currently used, such as a succession of freezing and thawing phases, are
What about the digestibility of seaweed in farmed poultry?
What about the digestibility of seaweed in farmed poultry?
©Magda Ehlers Researchers looked at two macroalgae (Caulerpa lentillifera J. Agardh and Ulva rigida C. Agardh), one cyanobacterium (Spirulina) and two microalgae (Coelastrella sp. (KKUP1) and Scenedesmus sp. (KKUP2)) to assess their protein content, amino acid profile and in vitro digestibility, with a view to evaluating their potential as poultry feed. The authors assessed the
Do algae allow pathogenic bacteria to grow?
Do algae allow pathogenic bacteria to grow?
Like all food products, seaweed must be safe and without risk to the consumer. Due to its high content of commensal marine bacteria (naturally present on the surface of the seaweed), seaweed does not appear to be a good medium for the growth of pathogenic bacteria.  These would have to compete with the flora already

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