Summary
This narrative review by Prates synthesises evidence on the use of sustainable and novel feed ingredients to enhance nutritional quality and sensory attributes of meat from monogastric livestock (pigs and poultry). The paper likely evaluates how ingredients such as plant-based alternatives, algae, insects, and other novel sources influence meat composition, particularly lipid and micronutrient profiles, whilst meeting sustainability objectives. The work contributes to understanding the interplay between sustainable feed sourcing and human nutritional outcomes through animal products.
UK applicability
Findings on novel feed ingredients are relevant to UK intensive livestock production, where regulatory frameworks for feed additives and sustainability targets increasingly encourage exploration of alternatives to conventional feed sources. UK producers adopting such ingredients would benefit from evidence on compositional impacts on meat quality and consumer acceptance.
Key measures
Meat fatty acid composition, amino acid profile, micronutrient concentration, growth performance, meat quality traits (colour, tenderness, water-holding capacity)
Outcomes reported
The study likely reviewed evidence on how alternative and sustainable feed ingredients affect meat composition, nutritional quality, and production traits in pigs and poultry. Outcomes probably included measurements of fatty acid profiles, protein quality, micronutrient content, and sensory attributes.
Topic tags
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