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Yellow mealworm (Tenebrio molitor L.) larvae inclusion in diets for free-range chickens: effects on meat quality and fatty acid profile

Published online by Cambridge University Press:  09 May 2019

S. Dabbou Open the ORCID record for S. Dabbou [Opens in a new window] ,
L. Gasco Open the ORCID record for L. Gasco [Opens in a new window] ,
C. Lussiana Open the ORCID record for C. Lussiana [Opens in a new window] ,
A. Brugiapaglia Open the ORCID record for A. Brugiapaglia [Opens in a new window] ,
I. Biasato Open the ORCID record for I. Biasato [Opens in a new window] ,
M. Renna Open the ORCID record for M. Renna [Opens in a new window] ,
L. Cavallarin Open the ORCID record for L. Cavallarin [Opens in a new window] ,
F. Gai Open the ORCID record for F. Gai [Opens in a new window]  and
A. Schiavone Open the ORCID record for A. Schiavone [Opens in a new window]
S. Dabbou
Affiliation:
Department of Veterinary Science, University of Turin, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
L. Gasco*
Affiliation:
Department of Agricultural, Forest and Food Sciences, University of Turin, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy Institute of Science of Food Production, National Research Council, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
C. Lussiana
Affiliation:
Department of Agricultural, Forest and Food Sciences, University of Turin, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
A. Brugiapaglia
Affiliation:
Department of Agricultural, Forest and Food Sciences, University of Turin, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
I. Biasato
Affiliation:
Department of Agricultural, Forest and Food Sciences, University of Turin, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
M. Renna
Affiliation:
Department of Veterinary Science, University of Turin, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
L. Cavallarin
Affiliation:
Institute of Science of Food Production, National Research Council, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
F. Gai
Affiliation:
Institute of Science of Food Production, National Research Council, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
A. Schiavone
Affiliation:
Department of Veterinary Science, University of Turin, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy Institute of Science of Food Production, National Research Council, largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy Institute of Interdisciplinary Research on Sustainability, University of Turin, Via Accademia Albertina 13, 10123, Turin, Italy
*
Author for correspondence: L. Gasco, E-mail: laura.gasco@unito.it
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Abstract

This study evaluated the effects of a diet containing yellow mealworm (Tenebrio molitor L.; TM) larva meal on quality parameters (pH24, color and drip losses), proximate composition and fatty acid (FA) profile of meat from free-range chickens. A total of 140 medium-growing hybrid female chickens were free-range reared and randomly allotted to two dietary treatments: a control group and a TM group, in which TM meal was included at 75 g kg−1 as fed in substitution of corn gluten meal. Each group consisted of five pens as replicates, with 14 chicks per pen. At 97 days of age, ten birds (two birds/pen) from each feeding group were slaughtered at a commercial abattoir. Quality parameters and proximate composition of breast and thigh meat were not affected by treatment. The effects of dietary TM larva meal on the FA profile of thigh meat were negligible. Breast meat from TM-fed chickens showed higher oleic and α-linolenic acid percentages as well as lower atherogenicity and thrombogenicity indexes. In conclusion, this study demonstrated that TM inclusion in diets for free-range chickens did not prejudice meat quality traits. The obtained results confirm that TM can be considered a promising insect protein source for the poultry feed industry.

Keywords

Breastfatty acidsfree-range chickensTenebrio molitor larva mealthigh
Type
Research Paper
Information
Renewable Agriculture and Food Systems , Volume 35 , Issue 5 , October 2020 , pp. 571 - 578
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Copyright
Copyright © Cambridge University Press 2019

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