Black soldier fly larva in Muscovy duck diets: effects on duck growth, carcass property, and meat quality

Gariglio, Marta; Dabbou, Sihem; Gai, Francesco; Trocino, A.; Xiccato, Gerolamo; Holodová, Monika; Grešaková, Ľubomíra; Nery, Joana; Oddon, Sara Bellezza; Biasato, Ilaria; Gasco, Laura; Schiavone, Achille

doi:10.1016/j.psj.2021.101303

Cited by 27 publications

(24 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, Muscovy ducks are high-quality meat ducks, which not only have a high lean meat rate and low subcutaneous fat content but are also rich in nutritional value. The meat from Muscovy ducks contains various amino acids, unsaturated fatty acids, exhibiting high content of vitamin B, vitamin E, and trace elements such as zinc, copper, iron, etc ( 7 ). Therefore, Muscovy ducks have a high commercial value in addition to the general characteristics of ducks.…”

Section: Introductionmentioning

confidence: 99%

Ileal Microbiota Alters the Immunity Statues to Affect Body Weight in Muscovy Ducks

Yang

Xiao

et al. 2022

Front. Immunol.

View full text Add to dashboard Cite

The ileum is mainly responsible for food absorption and nutrients transportation. The microbes in its intestinal lumen play an essential role in the growth and health of the host. However, it is still unknown how the ileal microbes affect the body weight of the host. In this study, we used Muscovy ducks as an animal model to investigate the relationship between the ileal microbes and body weight and further explore the potential mechanism. The ileum tissue and ileal contents of 200 Muscovy ducks were collected for mRNA extraction and real-time quantitative PCR, as well as DNA separation and 16S rRNA gene sequencing. With body weight being ranked, the bottom 20% (n = 40) and top 20% (n = 40) were set as the low and high groups, respectively. Our results showed that in the ileum of Muscovy ducks, the Bacteroides, Firmicutes, and Proteobacteria were the predominant phyla with the 10 most abundant genera, namely Candidatus Arthromitus, Bacteroides, Streptococcus, Vibrio, Romboutsia, Cetobacterium, Clostridium sensu stricto 1, Terrisporobacter, Escherichia-Shigella, and Lactobacillus. We identified Streptococcus, Escherichia-Shigella, Candidatus Arthromitus, Bacteroides, Faecalibacterium, and Oscillospira were closely correlated to the growth of Muscovy ducks. Streptococcus and Escherichia-Shigella were negatively related to body weight (BW), while Candidatus Arthromitus, Bacteroides, Faecalibacterium, and Oscillospira were positively associated with BW. In addition, we found that the relative expression levels of tight junction proteins (Claudin 1, Claudin 2, ZO-1 and ZO-2) in the high group showed an upward trend, although this trend was not significant (P > 0.05). The expression of pro-inflammatory factors (IL-1β, IL-2 and TNF-α) decreased in the high group, while the anti-inflammatory factor IL-10 increased. Of course, except IL-2, these differences were not significant (P > 0.05). Finally, the correlation analysis showed that Escherichia-Shigella was significantly positively correlated with IL-1β (P < 0.05). These findings may provide fundamental data for the development of next-generation probiotics and assist the development of strategies for changing the gut microbiota to promote the growth performance in the duck industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Ileal Microbiota Alters the Immunity Statues to Affect Body Weight in Muscovy Ducks

Yang

Xiao

et al. 2022

Front. Immunol.

View full text Add to dashboard Cite

show abstract

“…Similarly, the poultry meat proximate composition also showed alternate results, and they do not seem related to the insect meal inclusion level. Differences in meat nutrients composition were mainly observed for more protein content [42,50], for lowered [45] or increased [43,51] essential amino acids, and for enrichment in minerals, like calcium [51], sulfur [49], and cupper [40]. In general, the sensory evaluation of poultry meat derived from animals fed diets supplemented with black soldier flies did not differ from that obtained from control diets [41,44,51].…”

Section: Poultrymentioning

confidence: 99%

“…Based on numerous studies (Table 1), the black soldier fly as meal or fat in poultry diets has no [39][40][41][42][43][44][45][46][47][48] or limited influence [41,42,[47][48][49][50] on physical meat quality (pH, colour, water holding capacity (WHC), shear force) of broiler's chicken, quail, barbary partridge, and muscovy duck. Similarly, the poultry meat proximate composition also showed alternate results, and they do not seem related to the insect meal inclusion level.…”

Section: Poultrymentioning

confidence: 99%

“…In general, the sensory evaluation of poultry meat derived from animals fed diets supplemented with black soldier flies did not differ from that obtained from control diets [41,44,51]. Instead, the black soldier fly inclusion as meal or fat had a major contribution in modifying the FA profile of the lipids in the poultry meat [40][41][42][43]45,47,[50][51][52][53][54].…”

Section: Poultrymentioning

confidence: 99%

“…If the FA profile of the meat is changed by the inclusion of the black soldier fly in the poultry diet, changes in the lipid oxidation of the meat is also expected. However, most of the studies did not observe changes in the oxidation of meat lipids in animals fed black soldier fly [40,51,53]. However it is interesting to note that Choi et al [39] observed a significantly low TBARS value on fresh meat after 7 days of refrigerated storage, and authors attributed it to the improved antioxidant activity (measured through the DPPH radical scavenging activity) of the meat due to the inclusion of the black soldier fly in the diet.…”

Section: Poultrymentioning

confidence: 99%

See 2 more Smart Citations