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The effect of insect or microalga alternative protein feeds on broiler meat quality
Author(s) -
Altmann Brianne A,
Wigger Ruth,
Ciulu Marco,
Mörlein Daniel
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10473
Subject(s) - hermetia illucens , food science , broiler , lipid oxidation , flavour , spirulina (dietary supplement) , chemistry , polyunsaturated fatty acid , fatty acid , modified atmosphere , biology , shelf life , botany , larva , biochemistry , antioxidant , raw material , organic chemistry
BACKGROUND In order to combat environmental and food security concerns associated with the increasing demand for soymeal related to increasing meat consumption, this study determines the chicken meat quality derived when soymeal is substituted for either partially de‐fatted Hermetia illucens larval meal or spirulina ( Arthrospira platensis ) in broiler diets. Physicochemical parameters, sensory traits, and fatty acid composition of the meat are investigated, as well as an experiment to evaluate the impact of highly oxygenated atmosphere versus vacuum‐bag packaging on shelf life was conducted. RESULTS Hermetia illucens did not compromise quality; meat was slightly more yellow (higher b *), had a slightly decreased pH, and was less adhesive during chewing compared to the soy‐fed control. Furthermore, Hermetia illucens resulted in higher saturated fatty acids proportions in thigh meat. Spirulina resulted in redder (higher a *) and more yellow (higher b *) meat with a slightly increased umami and chicken flavour. Spirulina‐fed chicken meat had higher lipid oxidation levels compared to the control after being packaged in a highly oxygenated atmosphere; although, differences between the spirulina‐fed and control fatty acid composition in thigh meat were minor. CONCLUSION Both alternative protein feeds show potential to replace soymeal in broiler diets; however, they do result in moderately altered products.