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Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study

Foods. 2018;7(3):34 DOI 10.3390/foods7030034

 

Journal Homepage

Journal Title: Foods

ISSN: 2304-8158 (Print)

Publisher: MDPI AG

LCC Subject Category: Technology: Chemical technology

Country of publisher: Switzerland

Language of fulltext: English

Full-text formats available: PDF, HTML

 

AUTHORS


Brianne A. Altmann (Department of Animal Sciences, Division Animal Product Quality, University of Göttingen, 37075 Göttingen, Germany)

Carmen Neumann (Department of Animal Sciences, Division Animal Nutrition Physiology, University of Göttingen, 37077 Göttingen, Germany)

Susanne Velten (Department of Animal Sciences, Division Animal Nutrition Physiology, University of Göttingen, 37077 Göttingen, Germany)

Frank Liebert (Department of Animal Sciences, Division Animal Nutrition Physiology, University of Göttingen, 37077 Göttingen, Germany)

Daniel Mörlein (Department of Animal Sciences, Division Animal Nutrition Physiology, University of Göttingen, 37077 Göttingen, Germany)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 11 weeks

 

Abstract | Full Text

The effects on meat quality resulting from alternative dietary protein sources (Spirulina and Hermetia meal) in poultry diets are studied to determine the overall suitability of these ingredients considering state-of-the-art packaging practices—highly oxygenated modified atmosphere packaging (HiOx MAP). We monitored standard slaughterhouse parameters, such as live weight, carcass weight, dressed yield, and pH at 20 min and 24 h post mortem. In addition, we studied the effects that 3 and 7-day storage in HiOx MAP has on the overall product physico-chemical and sensory properties. In addition to previously supported effects of HiOx MAP, we found that meat quality could be improved when Spirulina replaces 50% of the soy protein in broiler diets; however, this substitution results in a dark reddish-yellowish meat colour. On the other hand, the substitution with Hermetia larval meal results in a product that does not differ from the standard fed control group, with the exception that the breast filet has a more intense flavour that decreases over storage time. All-in-all Spirulina and Hermetia meal have the potential to replace soybean meal in broiler diets without deteriorating meat quality.