Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

We evaluated the effects of full-fat black soldier fly larvae (BSFL) on broiler carcass composition, cut yield, and breast meat quality. Broilers were fed for 42 days with up to 20% dietary inclusion of BSFL (0, 5, 10, 15, and 20%). On day 42, 120 broilers were slaughtered, and images were taken usi...

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Bibliographic Details
Main Authors: Jessica de Souza Vilela, Tharcilla I. R. C. Alvarenga, Nigel R. Andrew, Malcolm McPhee, Manisha Kolakshyapati, David L. Hopkins, Isabelle Ruhnke
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
eicosapentaenoic acid
insects
lauric acid
meat quality
poultry
omega-3
Online Access:https://www.mdpi.com/2304-8158/10/2/297

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