In WorkPackage 3, different microalgae were studied, aiming at the development of ingredients for natural cosmetics. This was attained either by including microalgae biomass as a whole, or as extracts.
Microalgae can be considered novel, functional, “green”/sustainable ingredients. Within #Algavalor, we selected the strains with more potential; we optimized culture conditions to promote an ideal biochemical composition; and we worked on extraction methods, to obtain the target functional compounds; we verified their bioactivities and developed prototypes of creams and soaps, enriched with microalgae.
To evaluate the benefits of adding microalgae to formulated diets, several studies were carried out: composition of feeds and the digestibility of microalgae by pigs were evaluated; ways to enhance vitamin B12 production, by associating lactic acid bacteria with Chlorella vulgaris were studied; the immune response of piglets on diets with different levels of inclusion of C. vulgaris, N. oceanica, N. limnetica, and T. chui was administered; tests were carried out in the fattening phase and in an industrial environment, evaluating the productive performance and meat characteristics; the microbiological, nutritional, and sensorial profiles of the L. lumborum muscle from animals fed with microalgae were analyzed.
Pork is the most consumed type of meat in Europe.
Algavalor WP2 is dedicated to: 1) develop feed solutions for pigs and 2) improve the meat of these animals, for human consumption.
Did you know microalgae can boost animal health, beyond nutrition? Microalgae are functional ingredients, which promote the immune response and can reduce the need for antibiotics. In WP2, microalgae diets were tested in two critical stages of pig production cycle: during the weaning phase of piglets, when it is crucial to promote disease resistance and increase productivity; and during the finishing phase, in which we can supply polyunsaturated fatty acids and antioxidant compounds from microalgae and thus enrich animal meat (in healthy fatty acids) and increase its shelf life (by preventing lipid peroxidation).
SP2 brings together five research-focused partners (#ICBAS, #Uaveiro, #ISA, #INIAV, and #UCP) and two companies (#Allmicroalgae and #Valorgado).