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Quality and sustainability through 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.

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