Xingen Lei

Professor of Molecular Nutrition, Cornell University

Xingen’s research mission covers broad aspects of nutritional genomics from the fundamental mechanisms of antioxidant nutrients and enzymes in metabolism and pathogenesis of chronic diseases, to the development of novel hydrolytic enzymes and alternative feed/food protein sources. He is a faulty member of the Cornell Food Systems, the Centre for Vertebrate Genomics and the David R Atkinson Centre for a Sustainable Future.  He has developed a new generation of phytase that is used in more than 40 countries, and received significant career awards including the Mead Johnson Award and Milton L Sunde Award from the American Society for Nutrition and the Non-ruminant Nutrition Award, Boutffault International Animal Agriculture, Gary L. Cromwell Award in Mineral Research, and FASS-AFIA New Frontiers in Animal Nutrition Award from the American Society of Animal Science. He is currently serving as an Associate Editor of Journal of Nutrition and the President of TEMA (International Society of Trace Elements in Man and Animals).

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A new generation of feed stock: Evidence that microalgae serve as high-quality, sustainable alternative feed protein

Microalgae is now a well-received third generation feedstock for biofuel production. Defatted microalgae contains 40% or more crude protein and excellent amino acid profiles. Upon the oil extraction procedure, the defatted biomass also contains good amounts of n-3 fatty acids and micronutrients. Xingen will share results of thirty feeding experiments carried out using broiler chicks, laying hens, and weanling pigs. These have demonstrated nutritional, metabolic, and environmental values of seven different defatted and full-fatted microalgae. He will also reveal how laboratory tests have proved the bioavailability and health impacts of the enriched n-3 fatty acids and phytochemicals in the chicken and egg yolk of animals fed the microalgal biomass.

  • Microalgae may serve as a sustainable source of feed protein
  • Microalgae enrich n-3 fatty acids in chicken and eggs
  • Microalgae act as a dual source of protein and micronutrients
  • Microalgae can produce chicken and eggs with health benefits for humans