Is It Safe to Use Golden Apple Snail Eggs in Animal Diets? Evidence from a Systematic Review

Abstract

The shift towards sustainable and natural feed additives in livestock and aquaculture has amplified the demand for astaxanthin, a high-value antioxidant and pigment. The eggs of the highly invasive golden apple snail (Pomacea canaliculata) represent an abundant, untapped source of astaxanthin and dense protein. However, their utilization is severely constrained by evolutionary biochemical defenses, notably the lethal neurotoxin PV2 and the gastrointestinal disruptors present in the perivitelline fluid (PVF). This systematic literature review evaluates the safety, toxicity thresholds, and physiological impacts of integrating P. canaliculata eggs into animal diets. Following PRISMA guidelines, a comprehensive search of Scopus and Google Scholar (2000–2026) was conducted to extract and synthesize global toxicological and performance data across diverse taxa. The findings demonstrate a definitive dichotomy based on processing: raw egg ingestion induces severe mucosal degradation, enzymatic inhibition, and acute neurotoxicity. Conversely, targeted thermal and chemical processing effectively denatures these sensitive defense proteins while preserving heat-stable astaxanthin and functional lipids. In aquaculture and poultry models, processed snail egg derivatives—at safe inclusion thresholds (e.g., up to 15% in specific fish diets)—not only significantly enhance pigmentation and growth performance but also function as bioactive signaling molecules. Nutrigenomic data indicates these processed additives positively modulate hepatic lipid homeostasis and upregulate antioxidant response pathways. Ultimately, P. canaliculata eggs are a high-value, high-risk biological resource. Harnessing their potential requires the implementation of strict, standardized processing protocols to neutralize innate toxins, thereby transforming a devastating agricultural pest into a sustainable, functional feed additive.