1Department of Animal Medicine, Production and Health,University of Padova,Agripolis,Viale dell'Università 16,35020 Legnaro,Padova,Italy.
2Department of Veterinary Medicine,University of Perugia,Via San Costanzo 4,06126 Perugia,Italy.
Animal. 2018 Mar;12(3):640-647. doi: 10.1017/S1751731117001860. Epub 2017 Jul 24.
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.
从提高肉类生产可持续性的角度来看，昆虫作为一些牲畜物种（包括家禽）的创新饲料成分迅速崭露头角。然而，目前对于由此产生的肉类的质量和感官特性仍然知之甚少。因此，本研究测试了在生长肉鸡鹌鹑（Coturnix coturnix japonica）饲料中部分替代豆粕和油与脱脂黑水虻（Hermetia illucens）幼虫粉（H）对肉的近似成分、胆固醇、氨基酸和矿物质含量、脂肪酸谱、氧化状态和感官特性的影响。为此，设计了三种饮食处理：对照饮食（C）和两种饮食（H1 和 H2），分别对应 10%和 15%的 H 含量，从 10 天到 28 天龄给生长鹌鹑喂食。在 28 天龄时，鹌鹑被屠宰并使用胸肉进行肉质评估。H 补充对肉质的近似成分、胆固醇含量和氧化状态以及感官特性和异味感知没有影响。然而，随着饮食中 H 含量的增加，总饱和脂肪酸和总单不饱和脂肪酸的比例增加，而多不饱和脂肪酸的比例降低，从而降低了胸肉的健康程度。H2 饮食增加了天冬氨酸、谷氨酸、丙氨酸、丝氨酸、酪氨酸和苏氨酸的含量，从而进一步提高了肉蛋白的生物学价值。由于 Ca 和 P 的饮食含量，用最高 H 水平喂养的鹌鹑肉表现出最高的 Ca 和最低的 P 值。因此，肉质评估证实 H 是鹌鹑的一种有前途的昆虫蛋白来源。给肉鸡鹌鹑喂食 H 的唯一潜在缺点是肉的脂肪酸谱，因此需要进一步研究，以了解 H 的脂肪酸谱在多大程度上可以得到改善。
