Seaweeds Digestibility and Methods Used for Digestibility Determination.

Abstract

Digestibility is a very important factor showing a utilization rate of significant nutritive factors. Therefore, it should be a part of defined nutritive value of food. Seaweed is used as food due to its high content of many bioactive compounds, but their bioavailability by human body is poorly documented. The chapter is focused on the methods of seaweed digestibility assessment, their historic development and character. The considerable ranges of endogenous and exogenous factors that may be influenced of seaweed digestibility are described. Seaweed could be used as a supplement to increase a dietary fiber portion in food products or feed, so contribution of seaweed to food and feed digestibility is also described.