Department of Animal Medicine, Production and Health, University of Padova, Legnaro, Padova 35020, Italy.
Department of Animal Medicine, Production and Health, University of Padova, Legnaro, Padova 35020, Italy.
Poult Sci. 2024 Jul;103(7):103812. doi: 10.1016/j.psj.2024.103812. Epub 2024 Apr 27.
The present experiment was conducted to test the effect of a 4% defatted silkworm (Bombyx mori) pupae meal (SWM) incorporation into chickens' diets at different growth phases on meat quality characteristics and sensory traits. Ninety ROSS 308 day-old male broiler chickens were randomly assigned to 3 dietary groups, with 5 replicated pens/diet: the first group received a control (C) diet throughout the growing period of 42 d, the second group received a diet with 4% SWM (SWM1) during the starter phase (1-10 d) and the C diet up to slaughter, whereas the third group was fed the C diet during the starter phase and 4% SWM during the grower and finisher phases (SWM2). Diets were isonitrogenous and isoenergy, and birds had free access to feed and water throughout the experimental trial. At 42 d of age, 15 chickens/treatment were slaughtered at a commercial abattoir. Fatty acid (FA) and amino acid (AA) profiles and contents of meat, as well as its oxidative status, were determined in both breast and leg meat cuts. Also, a descriptive sensory analysis was performed on breast meat by trained panelists. Results highlighted that the SWM2 treatment increased the n-3 proportion and content in both breast and leg meat, thereby improving the omega-6/omega-3 (n-6/n-3) ratio in both cuts (P < 0.001). However, the dietary treatment had no significant effect on the oxidative status of either breast or leg meat (P > 0.05). The SWM had a limited impact on overall sensory traits of breast meat, but it contributed to improve meat tenderness in SWM-fed chickens (P < 0.01). Furthermore, SWM1 meat exhibited higher juiciness (P < 0.05) and off flavor intensity (P < 0.05) compared to the control meat. Overall, the present experiment indicated that defatted SWM holds promise as an alternative ingredient in chicken rations, ensuring satisfactory meat quality. Furthermore, administering SWM during the grower-finisher phase demonstrated beneficial effects on meat healthiness, ultimately enhancing n-3 fatty acids content and reducing the n-6/n-3 ratio.
本实验旨在研究在不同生长阶段将 4%脱脂蚕蛹粉（SWM）掺入鸡饲料中对肉品质特性和感官特性的影响。90 只 ROSS 308 日龄雄性肉鸡被随机分配到 3 个日粮组，每组 5 个重复笼/日粮：第一组在 42 天的生长期内一直接受对照（C）日粮，第二组在生长期内的前 10 天接受 4%SWM（SWM1）日粮，然后一直到屠宰时接受 C 日粮，而第三组在生长期内接受 C 日粮，在生长期和育肥期接受 4%SWM（SWM2）日粮。日粮的氮和能量含量相等，试验期间鸡可以自由采食和饮水。在 42 日龄时，每组 15 只鸡/处理在商业屠宰场屠宰。测定了胸肉和腿肉的脂肪酸（FA）和氨基酸（AA）谱和含量以及肉的氧化状态，同时对胸肉进行了经过训练的品评小组的描述性感官分析。结果表明，SWM2 处理增加了胸肉和腿肉中的 n-3 比例和含量，从而提高了两种切块的ω-6/ω-3（n-6/n-3）比例（P<0.001）。然而，日粮处理对胸肉或腿肉的氧化状态没有显著影响（P>0.05）。SWM 对胸肉的整体感官特性有一定的影响，但它有助于提高 SWM 喂养的鸡的肉嫩度（P<0.01）。此外，与对照肉相比，SWM1 肉的多汁性更高（P<0.05），异味强度更高（P<0.05）。总的来说，本实验表明脱脂 SWM 作为鸡饲料的替代成分具有潜力，可以保证满意的肉品质。此外，在生长期和育肥期添加 SWM 对肉的健康状况有有益影响，最终增加了 n-3 脂肪酸的含量，降低了 n-6/n-3 比例。
