THE POTENTIAL FOR THE USE OF MICROALGAE IN AGRICULTURE AND FOOD TECHNOLOGY
DOI:
https://doi.org/10.31073/foodresources2026-26-24Keywords:
naked oats, germinated grain, colloidal zinc solution, nano-ZnO, grain additive, safety, composite dairy productsAbstract
Subject. Microalgae as an alternative raw material in meat processing technology and production of livestock feeds used to produce higher-quality meat. Purpose. To present an overview of the use of microalgae as a nutrient source in animal feed, describing their impact on the nutritional, technological, and sensorial properties of meat, to characterize the practical aspects of incorporating microalgae biomass into meat products and its impact on their technological and consumer properties. Methods. The research was conducted using the principles of a systematic approach to scientific and professional sources, as well as the results of our own research, methods of analysing cause-and-effect relationships, logical generalization of results and formulation of conclusions. Results. Current agricultural production technologies negatively impact the environment due to the use of pesticides and chemical fertilizers, leading to soil degradation, biodiversity loss, air pollution, and deteriorating water quality. Agricultural productivity is declining, reducing food availability and further exacerbating food insecurity due to rising food costs. An available solution to this problem is the enrichment of animal feed and food products with microalgae. A literature review provided information on the use of microalgae in food, which requires adjustments to protein content and application in food technology. Microalgae are single-celled organisms with adaptive carbon sequestration capabilities. They are environmentally friendly, promote energy conservation, and synthesize substances beneficial to health. Scope of results. Microalgae can promote animal growth and improve meat quality, therefore holding potential for use in various agricultural sectors. Microalgae can also be directly incorporated as technical and functional ingredients into a range of food products.
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