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.

BACKGROUNDIn order to combat environmental and food security concerns associated with the increasing demand for soymeal related to increasing meat consumption, this study determines the chicken meat quality derived when soymeal is substituted for either partially de‐fatted Hermetia illucens larval meal or spirulina (Arthrospira platensis) in broiler diets. Physicochemical parameters, sensory traits, and fatty acid composition of the meat are investigated, as well as an experiment to evaluate the impact of highly oxygenated atmosphere versus vacuum‐bag packaging on shelf life was conducted.RESULTSHermetia illucens did not compromise quality; meat was slightly more yellow (higher b*), had a slightly decreased pH, and was less adhesive during chewing compared to the soy‐fed control. Furthermore, Hermetia illucens resulted in higher saturated fatty acids proportions in thigh meat. Spirulina resulted in redder (higher a*) and more yellow (higher b*) meat with a slightly increased umami and chicken flavour. Spirulina‐fed chicken meat had higher lipid oxidation levels compared to the control after being packaged in a highly oxygenated atmosphere; although, differences between the spirulina‐fed and control fatty acid composition in thigh meat were minor.CONCLUSIONBoth alternative protein feeds show potential to replace soymeal in broiler diets; however, they do result in moderately altered products.

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