Seaweed and microalgae as alternative sources of protein

Description

With traditional sources of protein considered as major contributors to climate change, there is growing interest in alternative, more ‘climate-smart’ sources of protein. This collection assesses the viability of using seaweed as a protein source.

Seaweed and microalgae as alternative sources of protein summarises current advances in utilising macroalgae and microalgae as alternative sources of proteins. The collection assesses the role of seaweed in energy production and carbon capture and discusses developments in macroalgae and macroalgal farming, such as propagation/seeding, growing, harvesting, disease management and prevention. Chapters discuss the practical application of using seaweed as an alternative protein in human, ruminant, pig, poultry and marine diets.

Edited by Professor Xingen Lei, Cornell University, USA Seaweed and microalgae as alternative sources of protein will be a standard reference framework for researchers from universities or other research centres interested in livestock nutrition, companies involved in the manufacture or supply of animal feed or livestock nutrition services, government and other agencies regulating the animal feed sector, as well as farmers interested in furthering their knowledge on recent developments in the animal feed/livestock nutrition sector.

Key features

• Summarises current advances in the use of seaweed and microalgae as alternative sources of protein primarily in the livestock sector 
• Provides an authoritative assessment on the need for alternative protein/energy sources in the agricultural market 
• Highlights the adaptability of seaweed/macroalgae for use across different diets (e.g. human, ruminant, swine, poultry, marine)

Table of contents

View/pre-order chapters

1.The need for alternative protein/energy sources such as seaweed: Sung Woo Kim, North Carolina State University, USA;

Part 1 Types of macroalgae and microalgae
2.Understanding marine algal biomass production: Gaozhing Shen, Penn State University, USA;
3.Using red seaweed (Rhodophyta) as a source of protein and other functional ingredients: Charlotte Jacobsen, Technical University of Denmark, Denmark;

Part 1 Types of macroalgae and microalgae
4.Developments in seaweed/macroalgae farming: Zackary Johnson, Duke University, USA;
5.Improving biosecurity in seaweed/macroalgal farming: Pedro Murua, Scottish Association of Marine Science (SAMS), UK;
6.Developments in macroalgae processing: Schonna Manning, University of Texas, USA;
7.Developments in microalgae bioprocessing: Peter Schenk, University of Queensland, Australia;
8.Assessing the environmental impact of seaweed/macroalgal processing: Jose Potting, KTH Royal Institute of Technology, Sweden;

Part 3 Applications
9.Nutritional and anti-methanogenic potentials of macroalgae for ruminants: Deepak Pandey, Nord University, Norway; Morteza Mansouryar, University of Copenhagen, Denmark; Margarita Novoa-Garrido, Geir Næss and Viswanath Kiron, Nord University, Norway; Hanne Helene Hansen, University of Copenhagen, Denmark; Mette Olaf Nielsen, Aarhus University, Denmark; and Prabhat Khanal, Nord University, Norway;
10.Developing seaweed/macroalgae as feed for pigs: Marta Miranda, University of Santiago de Compostela, Spain;
11.Developing macroalgae and microalgae as feed for poultry: Xingen Lei, Cornell University, USA;
12.Developing macroalgae and microalgae as feed for fish: Qinghui Ai, China Ocean University, China;