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      Current knowledge and future perspectives of the use of seaweeds for livestock production and meat quality: a systematic review

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          Amino acids, fatty acids, and dietary fibre in edible seaweed products

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            A decade of change in the seaweed hydrocolloids industry

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              Nutritional value of edible seaweeds.

              This article presents information on the nutritional aspects of seaweeds in terms of fiber, mineral content, fats and lipids, vitamin contents, and components that have a confirmed and investigated nutritional effect. The nutrient levels of seaweeds are also shown in comparison to currently applicable reference nutrient intakes or guideline daily amounts of nutrients and are contrasted with terrestrial foodstuffs with respect to selected nutrients. For the purpose of comparison, a sample serving size of 8 g dry weight of seaweed is used to illustrate the potential contribution of seaweeds to the diet.
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                Author and article information

                Contributors
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                Journal
                Journal of Animal Physiology and Animal Nutrition
                J Anim Physiol Anim Nutr
                Wiley
                0931-2439
                1439-0396
                March 04 2021
                Affiliations
                [1 ]CIISA ‐ Centre for Interdisciplinary Research in Animal Health Faculty of Veterinary Medicine University of Lisbon Lisbon Portugal
                [2 ]DivAV ‐ Division of Aquaculture and Upgrading Portuguese Institute for the Sea and Atmosphere Lisbon Portugal
                Article
                10.1111/jpn.13509
                33660883
                1b3fa5d1-f9d5-47b6-a893-8a68ecaa2dbd
                © 2021

                http://onlinelibrary.wiley.com/termsAndConditions#vor

                http://doi.wiley.com/10.1002/tdm_license_1.1

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