Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

Soya bean is the main protein source in poultry feed but rising prices make an alternative protein source necessary. Insects, such as the black soldier fly (Hermetia illucens), may be an attractive solution for hens, although little information is available on their effect on egg quality. The present study aims to fill this gap by testing the effect of 100% replacement of soya bean with H. illucens larva meal in the diet of Lohmann Brown Classic laying hens for 21 weeks. At the end of the trial, the eggs were characterized for parameters such as weight, colour, proximate composition of albumen and yolk, and content of carotenoids, tocopherols and cholesterol. The fatty acid profile of yolks was also determined. Hens fed the insect-based diet produced eggs (HIM group) with a higher proportion of yolk than the group fed the soya bean-based diet (SBM group). HIM was associated with redder yolks (red index 5.63 v. 1.36) than SBM. HIM yolks were richer in γ-tocopherol (4.0 against 2.4 mg/kg), lutein (8.6 against 4.9 mg/kg), β-carotene (0.33 against 0.19 mg/kg) and total carotenoids (15 against 10.5 mg/kg) than SBM yolks. The fatty acid composition of HIM yolks was almost identical to that of SBM yolks. Finally, HIM yolks contained 11% less cholesterol than SBM yolks. These results suggest that H. illucens larva meal is a suitable total substitute for soya bean meal in the diet of Lohmann Brown Classic laying hens. A sustainable alternative to the plant protein source therefore seems feasible.

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BACKGROUND: The aquafeed sector has been replacing conventional dietary ingredients with more economic and eco-friendly ingredients. Insects embody a promising alternative as a result of being highly nutritious and showing traits leading to a circular bioeconomy. Atlantic salmon (Salmo salar L.) at the sea-water stage were fed diets with a partial or complete substitution of fishmeal with meal of Hermetia illucens larvae reared on a media containing Ascophyllum nodosum mixed with organic wastes (60:40). The present study aimed to assess the quality of fillets by characterizing its physico-chemical traits with conventional and innovative methods, such as the proton transfer reaction-time of flight-mass spectrometer technique, allowing the analysis of samples at room temperature. Finally, steamed fillets underwent a consumer test to investigate the liking of consumers and their intention of re-consumption. RESULTS:The main findings showed that a complete dietary substitution of fishmeal with H. illucens larvae meal did not impair the physico-chemical quality of A. salmon fillets. Notably, neutral n-3 polyunsaturated fatty acids (PUFA) slightly but significantly increased in the fillets of A. salmon fed H. illucens, also as a result of the additional fish oil present in the diets containing insect. The volatile organic profile was not altered by the different diets. The consumer-liking test revealed that Italian consumers appreciated the tested salmon irrespective of the administered feed. CONCLUSION: Tailoring the insect fatty acid profile by rearing the larvae on a PUFA-rich substrate, coupled with a dietary modulation of the oily source, can successfully maintain or even increase the cardioprotective characteristics of fillets. Physical analysesThe pH was measured in two points of the cranial and caudal regions of each fillet by a pH-meter METTLER TOLEDO (Mettler-Toledo, Schwerzenbach, Switzerland). Fillet color measurement, expressed as L* (lightness), a* (redness) and b* (yellowness) indices, 17 was performed on two points of both cranial and caudal regions, using a Konica Minolta colorimeter (Chiyoda, Tokyo, Japan). Texture measurements were performed using a Zwick Roell ) equipped with a 1-kN load cell. A 4 × 4 cm section

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