Novel protein sources in animal nutrition: considerations and examples

M.M. van Krimpen, W.H. Hendriks

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


The world-wide demand for animal sourced foods is expected to increase in the coming decades and thus the need for protein sources for application in feed will also increase drastically. This chapter discusses some strategies to meet this demand and focusses especially on novel protein sources for application in feeds. Important aspects inherent to production, composition and processing of novel protein sources are discussed before four novel protein sources are reviewed in more detail: seaweeds, micro algae, insects and leaf proteins for their application in pig and poultry diets. The use of free amino acids, as a possible strategy to lower the protein content of diets for production animals.
Original languageEnglish
Title of host publicationPoultry and pig nutrition
Subtitle of host publicationChallenges of the 21st century
EditorsW.H. Hendriks, M.W.A. Verstegen, L. Babinszky
PublisherWageningen Academic Publishers
ISBN (Electronic)9789086868841
ISBN (Print)9789086863334
Publication statusPublished - 2019


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