Summary
This systematic review and meta-analysis synthesises evidence from peer-reviewed trials on the inclusion of microalgae in dairy cow diets, evaluating outcomes across digestive efficiency, rumen function, systemic metabolism, and milk quality. The study likely finds that microalgae supplementation, particularly species rich in omega-3 fatty acids such as DHA, can beneficially modify the fatty acid profile of milk, potentially increasing its nutritional value for human consumers. The authors provide a quantitative estimate of effect sizes, though findings should be interpreted in light of variability in algae species, inclusion rates, and study designs across the primary literature.
UK applicability
Although not UK-specific, findings are broadly applicable to UK dairy systems, particularly given growing interest in enhancing the nutritional profile of dairy products and in diversifying feed inputs; UK producers and researchers may find the fatty acid and milk quality data relevant to both conventional and pasture-based production contexts.
Key measures
Nutrient digestibility (%); rumen fermentation parameters (pH, VFAs); blood metabolites (lipid profile, glucose); milk yield (kg/day); milk fat, protein and lactose content (%); milk fatty acid profile (including omega-3 and DHA, g/100g fatty acids)
Outcomes reported
The study examined the effects of microalgae inclusion in dairy cow diets on nutrient digestibility, rumen fermentation parameters, blood metabolites, milk yield, and milk fatty acid profiles. It pooled data from multiple trials to quantify the magnitude and consistency of these effects across studies.
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