Abstract

Fermented and algae-based proteins have emerged as promising alternatives to traditional animal feed ingredients, offering significant potential to revolutionize livestock nutrition. These protein sources are not only highly nutritious but also sustainable, addressing key challenges such as resource efficiency, environmental impact, and the growing demand for animal feed. Fermented proteins, produced through microbial fermentation, provide a rich source of amino acids and essential nutrients, while algae-based proteins offer a unique blend of protein, lipids, and micronutrients. This paper explores the potential of fermented and algae-based proteins in livestock diets, their nutritional benefits, environmental advantages, and the challenges associated with their widespread adoption.