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Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat

GROSS - BOŠKOVIĆ, Andrea ; MEDIĆ, Helga ; PLEADIN, Jelka ; JANJEČIĆ, Zlatko ; ŠPERANDA, Marcela ; REBEKIĆ, Andrijana ; KOŠEVIĆ, Manuela ; GALOVIĆ, Dalida ; MARGETA, Vladimir ; RADIŠIĆ, Žarko ; BOŠKOVIĆ, Ivica ; PETRIĆ, Jasenka

Journal of Central European agriculture, 2024-01, Vol.25 (1), p.55-69 [Periódico revisado por pares]

University of Zagreb, Faculty of Agriculture

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  • Título:
    Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat
  • Autor: GROSS - BOŠKOVIĆ, Andrea ; MEDIĆ, Helga ; PLEADIN, Jelka ; JANJEČIĆ, Zlatko ; ŠPERANDA, Marcela ; REBEKIĆ, Andrijana ; KOŠEVIĆ, Manuela ; GALOVIĆ, Dalida ; MARGETA, Vladimir ; RADIŠIĆ, Žarko ; BOŠKOVIĆ, Ivica ; PETRIĆ, Jasenka
  • Assuntos: alternative protein source ; broilers ; meat quality ; production results
  • É parte de: Journal of Central European agriculture, 2024-01, Vol.25 (1), p.55-69
  • Descrição: Current knowledge concerning the possible use and impact of replacing the soybean proteins with those derived from a defatted black soldier fly (Hermetia illucens, HI) meal while feeding chickens to produce the meat for human consumption is very limited. This study’s objective was to examine the influence of partial replacement of the HI-defatted flour on chicken meat’s technological properties and quality. 180 one-day-old Ross 308 chicks were divided into three experimental groups (P1, P2, and P3) and one control group counting 45 chicks. The experimental groups were fed with the fattening mixtures containing 15, 25, and 45% of the HI-defatted flour, while the control group was fed in accordance with the standard chicken-fattening requirements. After 42 days, the chickens were slaughtered, and the breasts and drumsticks of 40 chickens were subjected to analysis. A statistically significant difference (P < 0.05) was observed in the P1 for the drip-loss values measured 24 hours after sampling, the muscle resistance to cutting, and the cooking loss values. The water-binding capacity for all three experimental groups did not demonstrate statistically significant differences for the pH1 and pH2 values. Considering the CIE L*a*b* color standard reference values, the results for the breast meat were normally to slightly lighter than normal ones. The basic chemical parameter (water, protein, fat, and collagen) results confirmed that there was no statistically significant difference in any of the experimental groups if compared to the control one.
  • Editor: University of Zagreb, Faculty of Agriculture
  • Idioma: Inglês;Búlgaro
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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