scholarly journals Meat quality of poultry fed with diets supplemented with insects: A review

2021 ◽  
Vol 854 (1) ◽  
pp. 012019
Author(s):  
Antonella Dalle Zotte
Keyword(s):  
Meat Quality ◽  
Scientific Literature ◽  
Sensory Profile ◽  
Poultry Meat ◽  
Omega 3 ◽  
Black Soldier Fly ◽  
Yellow Mealworm ◽  
Poultry Diets ◽  
The Relationship

Abstract The development of sustainable feed ingredients for monogastric livestock is now also considering insect products. Although the regulation on the use of insect products differs among countries, resulting in restrictions on use in poultry diets, global research is exploring all the strengths and weaknesses of their inclusion. The scientific literature has extensively studied the relationship between insect-containing diet and effects on ante-mortem factors in fish and poultry, however the relationship between insect-containing diet and meat quality has only recently been considered. This review aims to collect the results of the studies that have related the dietary use of some insect species, such as the black soldier fly (Hermetia illucens), the yellow mealworm (Tenebrio molitor) and the silkworm (Bombyx mori), on the physicochemical and sensory traits of poultry meat. The insect source in poultry diets rarely changed the related physicochemical variables or the sensory profile of the meat, whereas the fatty acid (FA) profile was the variable that was most affected, and inclusion of black soldier fly always resulted in meats with a more saturated FA profile, yellow mealworm in a more monounsaturated FA profile, whereas silkworm produced meat with a more unsaturated FA profile, rich in valuable omega-3 FA.

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Black soldier fly larval meal in feed enhances growth performance, carcass yield and meat quality of finishing pigs

2021 ◽  
pp. 1-16
Author(s):  
S.Y. Chia ◽  
C.M. Tanga ◽  
I.M. Osuga ◽  
A.O. Alaru ◽  
D.M. Mwangi ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Body Weight Gain ◽  
Control Diet ◽  
Protein Source ◽  
Feed Conversion ◽  
Large White ◽  
Black Soldier Fly ◽  
Pig Feed

Using black soldier fly (BSF, Hermetia illucens) larvae as a novel protein source substituting fishmeal (FM) in animal feeds is globally gaining momentum. BSF can be reared on agro-industrial residues. However, incorporating BSF larval meal (BSFLM) into finisher pig diets has received inadequate attention. This study evaluated the effects of replacing dietary FM with BSFLM on growth, carcass traits and meat quality of finisher pigs. A control diet (including FM: 0% BSFLM) was compared with four dietary levels of replacement of FM with BSFLM at 25, 50, 75 or 100%. Forty hybrid pigs (crossbreeds of purebred Large White and Landrace) were randomly allocated to the five different dietary treatments. Feed intake, body weight gain and feed conversion ratio were measured. After 98 days of feeding, all pigs were slaughtered for the evaluation of carcass and nutritional content of the organ and muscle tissues. Diet significantly affected pig growth performance. Carcass weight of pigs fed diets with BSFLM replacing FM by 50, 75 or 100% (w/w) was higher than for pigs fed control diet with 100% FM as protein source. Crude protein content of pork tissues was high (65-93% on dry-matter basis) across all dietary groups. Therefore, BSFLM can replace FM in pig feed. This is relevant for commercial pig feed production and provides for the first time a nutritional analysis of pork derived from pigs raised on BSFLM.

scholarly journals Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 573 ◽  
Author(s):  
Mahmoud Alagawany ◽  
Shaaban S. Elnesr ◽  
Mayada R. Farag ◽  
Mohamed E. Abd El-Hack ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Semen Quality ◽  
Production Performance ◽  
Standard Diet ◽  
Omega 3 ◽  
Negative Effects ◽  
Poultry Products ◽  
Omega 6 ◽  
Poultry Diets

Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.

Meat quality of beef cattle offered grass silage and legume / cereal wholecrop silage either alone or in combination with grass silage

2009 ◽  
Vol 2009 ◽  
pp. 50-50
Author(s):  
P Kennedy ◽  
L Dawson ◽  
B W Moss ◽  
A Fearon
Keyword(s):  
Meat Quality ◽  
Dietary Fat ◽  
Red Clover ◽  
Consumer Awareness ◽  
Finishing Cattle ◽  
Disease Research ◽  
Grass Silage ◽  
Fa Composition ◽  
The Relationship

With increasing consumer awareness of meat quality and the relationship between dietary fat and the incidence of diseases, such as coronary heart disease, research has been undertaken to manipulate fatty acid (FA) profiles in beef. Diet has been shown to influence FA composition of meat (Scollan et al, 2006). For example meat from finishing cattle offered red clover (legume) silage in comparison to grass silage had significantly increased polyunsaturated FA (PUFA) concentrations and a decreased n-6:n-3 ratio (3.28:2.30). The aim of this experiment was to assess the effect of offering lupins/triticale, vetch/barley and grass silage to continental beef finishing cattle on instrumental meat quality and FA composition.

Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

2001 ◽  
Vol 81 (3) ◽  
pp. 295-305 ◽  
Author(s):  
R. González-Esquerra ◽  
S. Leeson
Keyword(s):  
Fatty Acids ◽  
Sensory Quality ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Omega 3 Fatty Acids ◽  
Human Metabolism ◽  
Menhaden Oil ◽  
Omega 3 ◽  
Time Of Feeding

Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as flaxseed, fish oil, fish meal, marine algae and canola to birds. However, problems in various production parameters and sensory quality of eggs and meat may arise. The former possibly caused by antinutritional and physiological effects and the latter influenced by the interaction of volatile substances. Possible increases in formulation costs also deserve attention. Strategies to ameliorate these undesirable effects include limiting the inclusion levels of n-3 FA sources, time of feeding, mixing different n-3 FA sources in commercial rations, and including high levels of vitamin E along with high-quality ingredients. A mild heat treatment may eliminate some of the drawbacks of feeding flaxseed to birds. Key words: Omega-3, flaxseed, flax, menhaden oil, eggs, chicken meat

scholarly journals Protein quality of insects as potential ingredients for dog and cat foods

2014 ◽  
Vol 3 ◽  
Author(s):  
Guido Bosch ◽  
Sheng Zhang ◽  
Dennis G. A. B. Oonincx ◽  
Wouter H. Hendriks
Keyword(s):  
Fish Meal ◽  
Protein Quality ◽  
Protein Source ◽  
Poultry Meat ◽  
Black Soldier Fly ◽  
Meat Meal ◽  
Pet Owner ◽  
Mealworm Larvae

AbstractInsects have been proposed as a high-quality, efficient and sustainable dietary protein source. The present study evaluated the protein quality of a selection of insect species. Insect substrates were housefly pupae, adult house cricket, yellow mealworm larvae, lesser mealworm larvae, Morio worm larvae, black soldier fly larvae and pupae, six spot roach, death's head cockroach and Argentinean cockroach. Reference substrates were poultry meat meal, fish meal and soyabean meal. Substrates were analysed for DM, N, crude fat, ash and amino acid (AA) contents and for in vitro digestibility of organic matter (OM) and N. The nutrient composition, AA scores as well as in vitro OM and N digestibility varied considerably between insect substrates. For the AA score, the first limiting AA for most substrates was the combined requirement for Met and Cys. The pupae of the housefly and black soldier fly were high in protein and had high AA scores but were less digestible than other insect substrates. The protein content and AA score of house crickets were high and similar to that of fish meal; however, in vitro N digestibility was higher. The cockroaches were relatively high in protein but the indispensable AA contents, AA scores and the in vitro digestibility values were relatively low. In addition to the indices of protein quality, other aspects such as efficiency of conversion of organic side streams, feasibility of mass-production, product safety and pet owner perception are important for future dog and cat food application of insects as alternative protein source.

scholarly journals Systematic selection of competing metabolomics methods in a metabolite-sensory relationship study

Metabolomics ◽  
2021 ◽  
Vol 17 (9) ◽  
Author(s):  
Naser Davarzani ◽  
Carmen Diez-Simon ◽  
Justus L. Großmann ◽  
Doris M. Jacobs ◽  
Rudi van Doorn ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Small Set ◽  
Selection For ◽  
Systematic Selection ◽  
The Relationship ◽  
Tomato Soup ◽  
Final Selection ◽  
Selection Of

Abstract Introduction The relationship between the chemical composition of food products and their sensory profile is a complex association confronting many challenges. However, new untargeted methodologies are helping correlate metabolites with sensory characteristics in a simpler manner. Nevertheless, in the pilot phase of a project, where only a small set of products are used to explore the relationships, choices have to be made about the most appropriate untargeted metabolomics methodology. Objective To provide a framework for selecting a metabolite-sensory methodology based on: the quality of measurements, the relevance of the detected metabolites in terms of distinguishing between products or in terms of whether they can be related to the sensory attributes of the products. Methods In this paper we introduce a systematic approach to explore all these different aspects driving the choice for the most appropriate metabolomics method. Results As an example we have used a tomato soup project where the choice between two sampling methods (SPME and SBSE) had to be made. The results are not always consistently pointing to the same method as being the best. SPME was able to detect metabolites with a better precision, SBSE seemed to be able to provide a better distinction between the soups. Conclusion The three levels of comparison provide information on how the methods could perform in a follow up study and will help the researcher to make a final selection for the most appropriate method based on their strengths and weaknesses.

scholarly journals The meat quality of layer males from free range in comparison with fast growing chickens

2009 ◽  
Vol 54 (No. 11) ◽  
pp. 490-497 ◽  
Author(s):  
M. Lichovníková ◽  
J. Jandásek ◽  
M. Jůzl ◽  
E. Dračková
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Poultry Meat ◽  
Meat Production ◽  
Breast Meat ◽  
Fast Growing ◽  
Free Range ◽  
Overall Acceptability ◽  
Breast Meat Yield

: In chick hatcheries, males of laying hybrids are considered to be “waste” and the majority of these males are killed just after hatching. On the other hand, the interest of consumers in products from alternative systems (organic, free-range) is increasing. The idea was to evaluate the meat quality of these males when they have access to free range because there is not such a study available. The aim of this study was to compare the physical and sensory quality of the meat of layer males with fast-growing broilers at the same age when they had both access to free range and when they were fed to 49 and 90 days of age. Slow-growing ISABROWN (IB) layer males and fast-growing Ross 308 (RS) chickens were kept in free-range conditions to evaluate carcass and meat quality at 49 days and 90 days of age. Live weight, carcass yield, breast meat yield and the proportion of abdominal fat were significantly higher (<I>P</I> < 0.001) in RS at both ages. The proportions of fat in the breast meat were significantly lower (<I>P</I> < 0.01) in IB at both ages. The value of pH 24 h was significantly higher in IB and the meat was darker (<I>P</I> < 0.001) in these chickens. The overall acceptability was significantly better (<I>P</I> < 0.01) in IB at 90 days of age. The laying males are acceptable for an alternative system of poultry meat production from the aspect of meat quality. The quality was comparable or even higher in comparison with fast-growing chickens.

Sign in / Sign up

Export Citation Format

Share Document