+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Black soldier fly as dietary protein source for broiler quails: meat proximate composition, fatty acid and amino acid profile, oxidative status and sensory traits



Black soldier fly as dietary protein source for broiler quails: meat proximate composition, fatty acid and amino acid profile, oxidative status and sensory traits



Animal 12(3): 640-647



In the perspective of improving the sustainability of meat production, insects have been rapidly emerging as innovative feed ingredient for some livestock species, including poultry. However, at present, there is still limited knowledge regarding the quality and sensory traits of the derived meat. Therefore, the present study tested the effect of a partial substitution of soya bean meal and oil with defatted black soldier fly (Hermetia illucens) larvae meal (H) in the diet for growing broiler quails (Coturnix coturnix japonica) on meat proximate composition, cholesterol, amino acid and mineral contents, fatty acid profile, oxidative status and sensory characteristics. To this purpose, three dietary treatments were designed: a control diet (C) and two diets (H1 and H2) corresponding to 10% and 15% H inclusion levels, respectively, were fed to growing quails from 10 to 28 days of age. At 28 days of age, quails were slaughtered and breast meat was used for meat quality evaluations. Meat proximate composition, cholesterol content and oxidative status remained unaffected by H supplementation as well as its sensory characteristics and off-flavours perception. Differently, with increasing the dietary H inclusion, the total saturated fatty acid and total monounsaturated fatty acid proportions raised to the detriment of the polyunsaturated fatty acid fraction thus lowering the healthiness of the breast meat. The H2 diet increased the contents of aspartic acid, glutamic acid, alanine, serine, tyrosine and threonine thus further enhancing the biological value of the meat protein. As a direct result of the dietary content of Ca and P, the meat of quails fed with the highest H level, displayed the highest Ca and the lowest P values. Therefore, meat quality evaluations confirmed H to be a promising insect protein source for quails. The only potential drawback from feeding H to broiler quails regarded the fatty acid profile of the meat, therefore requiring further research efforts to understand to what extent the fatty acid profile of H can be improved.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 059450618

Download citation: RISBibTeXText

PMID: 28735587

DOI: 10.1017/S1751731117001860


Related references

Black soldier fly as dietary protein source for broiler quails: apparent digestibility, excreta microbial load, feed choice, performance, carcass and meat traits. Animal 10(12): 1923-1930, 2016

Black soldier fly defatted meal as a dietary protein source for broiler chickens: effects on carcass traits, breast meat quality and safety. Animal 2019: 1-9, 2019

The Effects of Diet Formulation on the Yield, Proximate Composition, and Fatty Acid Profile of the Black Soldier Fly ( Hermetia illucens L.) Prepupae Intended for Animal Feed. Animals 9(4), 2019

Black Soldier Fly ( Hermetia Illucens ) as Dietary Source for Laying Quails: Live Performance, and Egg Physico-Chemical Quality, Sensory Profile and Storage Stability. Animals 9(3), 2019

Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly ( Hermetia Illucens L.) Larvae Fat as Alternative Fat Source. Animals 9(4), 2019

Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Science 66(2): 407-413, 2004

Influence of dietary fat source and copper supplementation on broiler performance, fatty acid profile of meat and depot fat, and on cholesterol content in meat. British Poultry Science 41(5): 608-614, 2001

Dietary camelina meal for broiler chickens: 2. Thigh meat fatty acid profile and sensory evaluation. Journal of Dairy Science 93: 493-494, 2010

Effect of dietary incorporation of n-3 polyunsaturated fatty acids rich oil sources on fatty acid profile, keeping quality and sensory attributes of broiler chicken meat. Animal Nutrition 3(4): 386-391, 2018

Omega-3 enriched broiler meat: The influence of dietary a-linolenic--3 fatty acid sources on growth, performance and meat fatty acid composition. Canadian Journal of Animal Science 88(2): 257-269, 2008

Interactive effects of dietary protein level and oil source on proximate composition and fatty acid composition in common carp (Cyprinus carpio L.). Journal of Food Composition and Analysis 37: 44-50, 2015

Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas. Journal of Animal Physiology and Animal Nutrition 96(4): 739-746, 2013

Incorporation of Black Soldier Fly (Hermetia illucens L.) larvae fat or extruded linseed in diets of growing rabbits and their effects on meat quality traits including detailed fatty acid composition. Meat Science 146: 50-58, 2018

Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics. Journal of Animal Science 87(11): 3798-3804, 2010

Fatty acid profile of fish following a change in dietary fatty acid source: model of fatty acid composition with a dilution hypothesis. Aquaculture 225(1/4): 283-293, 2003