Nutritional quality of meat from hen fed diet with full-fat black soldier fly (Hermetia illucens) larvae meal as a substitute to fish meal

Makokha, Marcasy P.; Muliro, Patrick S.; Ngoda, Peninah N.; Ghemoh, Changeh J.; Cheseto, Xavier; Tanga, Chrysantus M.

doi:10.1016/j.jff.2023.105430

Cited by 10 publications

(10 citation statements)

References 61 publications

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“…In our study, pectoral and leg muscles contained the most phosphorus and potassium. This was also confirmed in other studies, which showed that P and K are the main minerals found in poultry muscle [22,[32][33][34]. On the other hand, Kokoszy ński et al [10] showed that there was significantly less phosphorus potassium and zinc in the leg muscles of broiler chickens than in parental flocks of the same genotype.…”

Section: Discussionsupporting

confidence: 71%

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

Wegner,

Kokoszyński,

Kotowicz

et al. 2023

Agriculture

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The aim of this study was to compare the quality characteristics of the meat of two genotypes (Lohmann Brown and Lohmann White) of laying hens after the laying period. Studies were conducted on pectoral and leg muscles from 26 females, 13 of each genotype. Breast and leg muscles were evaluated in terms of their basic chemical composition, acidity (pH24), color attributes (L*, a*, b*), electrical conductivity (EC24) and macro- (K, P, Na, Mg, Ca) and microelements (Fe, Zn, Cu, Mn, Cr). Analysis of the texture of the pectoral muscle major and rheological properties (sum of viscosity modules and sum of elasticity modules) was also performed. Breast and leg meat were also subjected to sensory evaluation. The genotype of the birds significantly affected the percentage of intramuscular fat in the pectoral muscle and the percentage of protein, fat and water in the leg muscle. When analyzing pectoral and leg muscles for color attributes, we found no significant (p > 0.05) differences between genotypes. Differences were shown, however, between genotypes in EC24 and phosphorus content in leg muscle. Breast muscles differed significantly (p < 0.05) in iron and zinc content. Sensory analysis revealed significant differences between genotypes in leg muscle tenderness and juiciness, and breast muscle juiciness and aroma desirability. When analyzing the breast muscle in terms of texture, we did not observe any significant differences, nor did we find any differences in the assessment of rheological properties. Not depending on genotype, however, we noted significant differences between protein, fat, water and collagen content, sodium, magnesium, calcium, iron, zinc, copper, manganese, chromium, acidity, color parameters (L*, a*, b*), EC24 and tastiness desirability between breast meat and leg meat. The results of this study showed that meat from old hens obtained after the laying period is a good material for further technological processing, due to its favorable basic chemical composition and high nutritional value expressed in the content of macro- and microelements, and is also characterized by relatively good sensory characteristics, which can be improved by marinating or adding enzymatic preparations during its processing.

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Section: Discussionsupporting

confidence: 71%

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

Wegner,

Kokoszyński,

Kotowicz

et al. 2023

Agriculture

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“…Nowadays, fish is known as one of the major parts of the human diet throughout the world due to possessing sufficient values of necessary vitamins, minerals, carbohydrates, amino acids, fatty acids, and proteins [1]. Considering the extensive usage of fish in human societies, various kinds of drugs and chemicals are utilized in aquaculture to secure fish safety and increase the production rate [2].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A microwave‐assisted extraction method combined with magnetic ionic liquid‐based dispersive liquid–liquid microextraction for the extraction of chloramine–T from fish samples prior to its determination by high‐performance liquid chromatography

Panahi

Javadi

Mogaddam

2023

J of Separation Science

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In the present work, a combination of microwave-assisted extraction with magnetic ionic liquid-based dispersive liquid-liquid microextraction was developed for the extraction of chloramine-T from fish samples. In this method, the sample was mixed with a hydrochloric acid solution and exposed to microwave irradiations. By doing so, chloramine-T was converted to p-toluenesulfonamide and extracted from the sample into an aqueous phase. Then, a mixture of acetonitrile (as a dispersive solvent) and magnetic ionic liquid (as an extraction solvent) was rapidly injected into the obtained solution. In the following, the magnetic solvent droplets including the extracted analytes were isolated from the aqueous solution in the presence of an external magnetic field and after diluting with acetonitrile injected into high-performance liquid chromatography equipped with a diode array detector. Under the optimum extraction conditions, high extraction recovery (78%), low limits of detection (7.2 ng/g) and quantification (23.9 ng/g), good repeatability (relative standard deviations ≤5.8 and 6.8% for intra-and inter-day precisions, respectively), and wide linear range (23.9-1000 ng/g) were obtained.Finally, various fish samples marketed in Tabriz city (East Azarbaijan, Iran) were analyzed with the suggested method.

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“…The proportion of FW that was employed in meals (the replacement rate) ranged from 10% all the way up to 100% in the various feeding experiments that were conducted [ 124 ]. Responses in terms of animal weight increase and/or feed use efficiency vary based on the animal species and physiological stage, as well as the length of the feeding trial, the type of FW, and the substitution rate [ 125 ].…”

Section: Meat Quality and Animal Growthmentioning

confidence: 99%

Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy

Nath

Ojha

Debnath

et al. 2023

Animals

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The growing population and healthy food demands have led to a rise in food waste generation, causing severe environmental and economic impacts. However, food waste (FW) can be converted into sustainable animal feed, reducing waste disposal and providing an alternative protein source for animals. The utilization of FW as animal feed presents a solution that not only tackles challenges pertaining to FW management and food security but also lessens the demand for the development of traditional feed, which is an endeavour that is both resource and environmentally intensive in nature. Moreover, this approach can also contribute to the circular economy by creating a closed-loop system that reduces the use of natural resources and minimizes environmental pollution. Therefore, this review discusses the characteristics and types of FW, as well as advanced treatment methods that can be used to recycle FW into high-quality animal feed and its limitations, as well as the benefits and drawbacks of using FW as animal feed. Finally, the review concludes that utilization of FW as animal feed can provide a sustainable solution for FW management, food security, preserving resources, reducing environmental impacts, and contributing to the circular bioeconomy.

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Nutritional quality of meat from hen fed diet with full-fat black soldier fly (Hermetia illucens) larvae meal as a substitute to fish meal

Cited by 10 publications

References 61 publications

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

Influence of Genotype on Meat Quality in Laying Hens after the Egg Production Season

A microwave‐assisted extraction method combined with magnetic ionic liquid‐based dispersive liquid–liquid microextraction for the extraction of chloramine–T from fish samples prior to its determination by high‐performance liquid chromatography

Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy

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