Seaweeds for livestock diets: A review

By H. Makkar, G. Tran, V. Heuzé, S. Giger-Reverdin, M. Lessire, F. Lebas, P. Ankers. 2016

553 citations recorded by the source corpus.

Subfields: Aquatic Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/44c559e188c696ea7bc933cbd1490e2c61a3d144

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Aquatic Science

1. Laurie-Eve Rioux
2. S. Turgeon
3. A. Critchley
4. A. van Huis

In Molecular Biology

1. D. Oonincx
2. A. van Huis

In Plant Science

1. A. Critchley
2. A. van Huis

Citations in the corpus

• The environmental sustainability of insects as food and feed. A review (2017, background): “Other alternative protein sources investigated both as food and feed are as follows: seaweed (Mohamed et al. 2012; Makkar et al. 2016), duckweed (Appenroth et al. 2017), canola/rapeseed (Campbell et al. 2016), micro-algae and other microbes (Vigani et al. 2015), and insects (Van Huis et al. 2013).”
• Algae as nutritional and functional food sources: revisiting our understanding (2016, unknown): “…benefits is wide ranging from invertebrates (nematodes, shrimp, abalone) and finfish (sea bream to salmon) to farm animals including poultry and mammals (both ruminants and monogastric species) (reviews: Craigie 2010; O ’ Sullivan et al. 2010; Rajauria 2015; Heuzé et al. 2016; Makkar et al. 2016).”
• Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina) (2019, unknown): “Therefore, spirulina could be used as a supplement to increase the content of the limited AA in certain foods, such as cereals [80].”
• Sustainable harvesting of wild seaweed resources (2017, background): “Wild harvested seaweed species are also popularly used in biostimulant formulations (Khan et al., 2009), feed formulations (Evans & Critchley, 2014; Makkar et al., 2015), for hydrocolloid production (Porse & Rudolph, 2017), or food supplements (Forster & Radulovich, 2015), cosmetics (Balboa et al.,…”
• Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “Seaweeds contain relatively low levels of lipids (1 e 5%, Table 4) when compared to other plant seeds such as soy and sun fl ower, but majority of those lipids are polyunsaturated fatty acids (PUFAs) (MacArtain, Gill, Brooks, Campbell, & Rowland, 2007; Makkar et al., 2016).”