Seaweed and microalgae as alternative sources of protein

Contributions by Professor Xin Gen Lei, Prof Sung Woo Kim, Dr Gaozhong Shen, Prof Charlotte Jacobsen, Dr Alireza Naseri, Dr Susan Løvstad Holdt, Dr Sarah E. Loftus, Dr Zackary I. Johnson, Dr Schonna R. Manning, Dr Reuben D. Gol, Dr Jordan Wilson, Dr Ainnatul A. Ahmad Termizi, Dr Elvis T. Chua, Prof Peter Schenk, Dr Jean-Baptiste Thomas, Prof José Potting, Dr Fredrik Gröndahl, Dr Deepak Pandey, Morteza Mansouryar, Dr Margarita Novoa-Garrido, Dr Geir Næss, Dr Viswanath Kiron, Dr Hanne Hansen, Dr Mette Olaf Nielsen, Dr Prabhat Khanal, Dr Marta López-Alonso, Dr Marco García-Vaquero, Prof Marta Miranda, Dr Sahil Kalia, Dr Andrew D. Magnuson, Dr Guanchen Liu, Dr Mo Peng, Dr Chunxiang Ai, Dr Zhi Luo, Prof Qinghui Ai Edited by Professor Xin Gen Lei

Publication date:

14 September 2021

Length of book:

344 pages

Publisher

Burleigh Dodds Science Publishing

Dimensions:

229x152mm
6x9"

ISBN-13: 9781786766205

"…this book covers a range of algal phyla, specialised algal bioprocessing and application topics that make it very interesting for a broad audience. Each chapter covers a theme in such a way that can easily be read by a non-specialist but, as the authors incorporate recent published papers, the book will also be interesting for experts...I also recommend the book for entrepreneurs and technical staff working in different algal-based operations."(Journal of Phycology)

As the global demand for meat increases due to population and economic growth, more pressure has been placed on the animal feed sector to support sustainable livestock production, whilst also ensuring the nutritional value and palatability of feed. With traditional sources of protein, including oilseeds and distiller grains, considered as major contributors to climate change, there is growing interest in establishing alternative, more ‘climate-smart’ sources of protein, such as seaweed and other forms of microalgae that can supplement livestock diets.

Seaweed and microalgae as alternative sources of protein summarises current advances in utilising macroalgae and microalgae as alternative sources of proteins. The collection reviews processes of protein formation in macroalgae and microalgae, macroalgae farming and processing as well as microalgae bioprocessing. Chapters also discuss the practical application of seaweed as an alternative protein source in ruminant, pig, poultry and fish diets.

Edited by Professor Xin Gen Lei, Cornell University, USA, Seaweed and microalgae as alternative sources of protein will be a standard reference for researchers from universities or other research centres involved in macroalgae/microalgae production and 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.

Part 1 Types of macroalgae and microalgae
1.Seaweed as a potential protein supplement in animal feeds: Sung Woo Kim, North Carolina State University, USA;
2.Solar energy conversion, oxygen evolution and carbon assimilation in cyanobacteria and eukaryotic microalgae: Gaozhong Shen, The Pennsylvania State University, USA;
3.Extraction of proteins and other functional components from red seaweed (Rhodophyta): Charlotte Jacobsen, National Food Institute - Technical University of Denmark, Denmark; Alireza Naseri, LACTOSAN A/S, Denmark; and Susan Løvstad Holdt, National Food Institute - Technical University of Denmark, Denmark;

Part 2 Cultivation and processing
4.Developments in commercial scale farming of microalgae and seaweeds: Sarah E. Loftus and Zackary I. Johnson, Duke University, USA;
5.Developments in algal processing: Schonna R. Manning and Reuben D. Gol, University of Texas at Austin, USA;
6.Bioprocessing of microalgal proteins and their applications in the cosmetic, nutraceutical and food industries: Jordan Wilson, Ainnatul A. Ahmad Termizi, Elvis T. Chua and Peer M. Schenk, The University of Queensland, Australia;
7.Environmental impacts of seaweed cultivation: kelp farming and preservation: Jean-Baptiste Thomas, KTH Royal Institute of Technology, Sweden; José Potting, EnviroSpotting, The Netherlands and KTH Royal Institute of Technology, Sweden; and Fredrik Gröndahl, KTH Royal Institute of Technology, Sweden;

Part 3 Applications
8.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;
9.Developing seaweed/macroalgae as feed for pigs: Marta López-Alonso, Universidade de Santiago de Compostela, Spain; Marco García-Vaquero, University College Dublin, Ireland; and Marta Miranda, Universidade de Santiago de Compostela, Spain;
10.Microalgae: a unique source of poultry feed protein: Sahil Kalia, Andrew D. Magnuson, Guanchen Liu and Xin Gen Lei, Cornell University, USA;
11.Developing macroalgae and microalgae as feed for fish: Mo Peng, Jiangxi Agricultural University, China; Chunxiang Ai, Xiamen University, China; Zhi Luo, Huazhong Agricultural University, China; and Qinghui Ai, Key Laboratory of Mariculture (Ministry of Education of China), Ocean University of China, China;

"One of the greatest challenges we face in the 21st century is to provide an affordable, nutritionally balanced, safe and sustainable food supply for a growing global population. To meet this challenge, we must develop novel food and nutrient sources to complement traditional foods. Seaweed and microalgae have great untapped potential as sources of high quality protein and other nutrients. This book provides a comprehensive review of this potential written by leading authorities in the field."
Professor Dennis D. Miller, Cornell University, USA