Effects of alternative feed ingredients on red meat quality: a review of algae, insects, agro-industrial by-products and former food products

Figures & data

Figure 1. Meat quality parameters: five main domains.

Table 1. Effects of micro- and macroalgae on nutritional, sensory, technological, emotional quality of meat and its safety.

Algae	Meat type	Nutritional quality	Sensory quality	Technological quality	Safety	Emotional quality	References
Ascophyllum nodosum	Beef	N/A	+++	+++	N/A	+	Anderson et al. (2006)
	Beef	N/A	=	+++	+	N/A	Braden et al. (2007)
	Lamb	N/A	N/A	=	++	+	Bach et al. (2008)
	Lamb	N/A	N/A	+	N/A	N/A	Tavasoli et al. (2009)
	Goat	N/A	++	N/A	N/A	N/A	Galipalli et al. (2004)
	Goat	N/A	N/A	N/A	++	+	Kannan et al. (2019)
Undaria pinnatifida	Beef	+++	N/A	N/A	N/A	N/A	Hwang et al. (2014)
	Beef	N/A	N/A	N/A	N/A	++	Choi et al. (2021)
Asparagopsis taxiformis	Beef	=	−	=	=	N/A	Bolkenov et al. (2021)
	Beef	N/A	=	=	N/A	++	Kinley et al. (2020)
	Beef	=	=	=	N/A	++	Roque et al. (2021)
Schizochytrium	Lamb	+++	N/A	=	N/A	+	Hopkins et al. (2014), Meale et al. (2014), Ponnampalam et al. (2016) and Díaz et al. (2017)
	Pork	+++	N/A	=	N/A	N/A	Sardi et al. (2006) and Vossen et al. (2017)
	Pork	+++	=	+	N/A	N/A
	Pork	+++	−−	−−	N/A	N/A	Jon Meadus et al. (2011)
Arthrospira platensis	Pork	=	−	+++	N/A	N/A	Šimkus et al. (2013)
	Pork	+++	−−	=	N/A	N/A	Altmann et al. (2019)
Chlorella vulgaris	Pork	+++	+++	=	N/A	+++	Coelho et al. (2020)
	Pork	+++	+++	+++	N/A	N/A	Martins et al. (2021)

The scale used to summarise the data is: (+) positively affects; (+++) affects very positively; (−) negatively affects; affect (−−) affects rather/quite negatively; (=) no effects; N/A: not available.

Table 2. Effects of insects on nutritional, sensory, technological, emotional quality of meat and its safety.

Insect	Meat type	Nutritional quality	Sensory quality	Technological quality	Safety	Emotional quality	References
Hermetia illucens	Pork	+	+++/=	=/+	+++	+++	Yu et al. (2019), Zhu et al. (2022), Altmann et al. (2019), Lee et al. (2022) and Chia et al. (2021)
Tenebrio molitor	Pork	N/A	N/A	N/A	+++	+++	Lee et al. (2022)

The scale used to summarise the data is: (+) positively affects; (+++) affects very positively; (−) negatively affects; (=) no effects; N/A: not available.

Table 3. Effects of different Agro-industrial by-products on nutritional, sensory, technological, emotional quality of meat and its safety.

AIBPs	Meat type	Nutritional quality	Sensory quality	Technological quality	Safety	Emotional quality	References
Citrus pulp	Lambs	=	−am	+/=	N/A	+++	Caparra et al. (2007)
Olive cake	Lambs	+	N/A	=/+	N/A	N/A	Luciano et al. (2013)
	Beef	=/+	=/+	+/−	N/A	N/A	Chiofalo et al. (2020)
	Pork	=	−	=	N/A	N/A	Joven et al. (2014)
Apple pomace	Lambs	+	=/+	=/+	N/A	N/A	Alarcon-Rojo et al. (2019)
	Pork	−	=	−−−	N/A	N/A	Fang et al. (2016)
Grape pomace	Lambs	+/=	+/=	+	N/A	N/A	Flores et al. (2021) and Zhao et al. (2018)
	Pork	+++	=	+++	N/A	+	Tian et al. (2023)
Tomato pomace	Lambs	+/=	+/=	N/A	N/A	N/A	Valenti et al. (2018)
	Pork	+	=	N/A	N/A	+	Biondi et al. (2020)

The scale used to summarise the data is: (+) positively affects; (+++) affects very positively; (−) negatively affects; (−−−) affects very negatively; (=) no effects; N/A: not available.

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Data availability statement

The authors confirm that the data supporting the findings of this study are available within the article and available on motivated request. The authors report there are no competing interests to declare.