Seaweeds in Pig Nutrition.

Area of Science:

• Marine Biology
• Animal Nutrition
• Algal Biotechnology

Background:

• Seaweeds, or macroalgae, are diverse and contain unique bioactive compounds.
• Different seaweed types (brown, red, green) possess distinct polysaccharides like laminarin, fucoidan, ulvans, and carrageenans.
• These compounds offer potential health benefits for livestock, driving interest in natural alternatives to antimicrobials.

Purpose of the Study:

• To review the effects of dietary seaweed supplementation in swine.
• To evaluate impacts on growth performance, nutrient digestibility, and health-related activities.
• To identify promising seaweed types for sustainable livestock farming.

Main Methods:

• Literature review of studies on seaweed integration in swine diets.
• Analysis of research focusing on growth, digestibility, and physiological effects.
• Comparative assessment of different seaweed types and their bioactive components.

Main Results:

• Brown seaweeds (e.g., containing laminarin and fucoidan) show potential for improving swine immune status, antioxidant levels, and gut health.
• Dietary seaweed supplementation may positively influence growth performance and nutrient digestibility.
• Limited data exists on the efficacy of green seaweeds in swine diets.

Conclusions:

• Brown seaweeds represent a promising natural strategy to enhance swine health and performance, reducing reliance on antimicrobials.
• Further investigation into green seaweeds is warranted to explore their potential as swine feed supplements.
• Seaweed integration offers a sustainable approach to improving livestock well-being.