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

Published online by Cambridge University Press:  24 July 2017

M. Cullere ,
G. Tasoniero ,
V. Giaccone ,
G. Acuti ,
A. Marangon  and
A. Dalle Zotte
M. Cullere
Affiliation:
Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
G. Tasoniero
Affiliation:
Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
V. Giaccone
Affiliation:
Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
G. Acuti
Affiliation:
Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
A. Marangon
Affiliation:
Laboratorio Analisi Sensoriale, Veneto Agricoltura – Istituto per la Qualità e le Tecnologie Agroalimentari, Via S. Gaetano 74, 36016 Thiene, Vicenza, Italy
A. Dalle Zotte*
Affiliation:
Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Padova, Italy
*
†E-mail: antonella.dallezotte@unipd.it
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Abstract

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.

Keywords

insect mealquailmeat qualityfatty acidsamino acids
Type
Research Article
Information
animal , Volume 12 , Issue 3 , March 2018 , pp. 640 - 647
Copyright
© The Animal Consortium 2017 

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