Hermetia illucens Larvae Reared on different substrates in broiler quail diets : effect on physicochemical and sensory quality of the quail meat
Date
2019-08-02
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.
Description
CITATION: Cullere, M., et al. 2019. Hermetia illucens Larvae Reared on different substrates in broiler quail diets : effect on physicochemical and sensory quality of the quail meat. Animals, 9(8):525, doi:10.3390/ani9080525.
The original publication is available at https://www.mdpi.com
The original publication is available at https://www.mdpi.com
Keywords
Insect meal, Hermetia illucens larvae in animal nutrition, Black soldier fly larvae, Broilers (Poultry) -- Feeding and feeds, Broilers (Poultry) -- Effect of chemicals on, Meat quality
Citation
Cullere, M., et al. 2019. Hermetia illucens Larvae Reared on different substrates in broiler quail diets : effect on physicochemical and sensory quality of the quail meat. Animals, 9(8):525, doi:10.3390/ani9080525