The seaweed ascophyllum nodosum as a possible component to add nutritious values of the chicken

The seaweed ascophyllum nodosum as a possible component to add nutritious values of the chicken. The marine environment is considered to be a source of valuable food consisting seaweeds or macroalgae.  The rise in the consumers’ demands has augmented the research on the production of functional foods, for animals through the inclusion of bioactive components. In order to examine the effects of dietary A, scientists have tested the ingredients of ascophyllum nodosum, brown seaweed, containing polysaccharides, proteins, pigments and antioxidants.  

The study did not notice any substantial differences for total saturated, monounsaturated and polyunsaturated fatty acids in the breast or the thigh meat, although some individual polyunsaturated fatty acids were modified. Additional investigation was recommended to assessthe possible benefits.During mankind’s history, the marine environment has been a unlimited source of diverse valuable food and feed ingredients. 

Marine animals and plants have been used traditionally as main or supplementary dietary ingredients for humans and their domesticated animals. Nowadays, research interest on algae (macroalgae or seaweeds, as well as microalgae and cyanobacteria) has been renewed, because they are considered to be promising resources of functional ingredients in the development of novel products. The reason is that consumers are increasingly interested in the possible benefits of functional foods, since this trend is in relation to nutritional genomics (nutrigenomics and nutrigenetics) of functional foods and aims to utilize their health-promoting or disease preventing properties. Functional foods can be produced by the addition of new ingredients or modification of the quantities of existing ingredients. Read more............