Table 8.
Effects of dietary insect meal inclusion on egg and meat quality traits in comparison with the control diet used in the different trials.
| Avian Species | Insect Species | Insect Form | % of Substitution (Ingredient) | % Insect Inclusion | Days of Feeding | Impact on Carcass Characteristics and Meat Quality | Reference |
|---|---|---|---|---|---|---|---|
| Broiler chickens | HI | Larva meal | 100% (SBM) | 29.65% | 32 | No influence on the carcass characteristics and broiler meat color. | [26] |
| Larva meal | 50% (SBM) | 7.8% | 75 | No influence on the carcass characteristics. Cooking loss increased with the HI plus pea protein diet compared with the control. |
[49] | ||
| Larva meal | No specific ingredientswere substituted (comparison with maize grain, wheat pollard, FM and SBM- based diets) | 5%, 10% and 15% | 49 | No influence on the carcass characteristics and sensory properties (taste and aroma) of the cooked breast meat. | [50] | ||
| Larva meal | 50% (SBM) | 11.9% and 14.5% | 34 | HI 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 flavor that decreases over storage time. | [93] | ||
| Pre-pupa meal | NS | 5%, 10% and 15% | 32 | No influence on the carcass characteristics. No significant differences for the pH, color, thaw loss and cooking loss as well on the sensory characteristics (aroma, flavor, juiciness, and tenderness) of the breast muscle of the broilers fed HI meal. |
[90] | ||
| Larva meal | No specific ingredientswere substituted (comparison with corn, gluten and SBM- based diets) | 5%, 10 % and 15% | 35 | Higher live and carcass weight up to 10% than the other groups. Lower yellowness values in HI groups than the control diet. Higher CP and lower moisture contents than the other diets. Higher percentages of C12:0, C14:0 and C16:0 but lower PUFA rates than the control diet. |
[91] | ||
| TM | Larva meal | No specific ingredientswere substituted (comparison with corn meal, gluten and SBM- based diets) | 5%,10% and 15% | 40 | Increase in the carcass weight, abdominal fat weight and percentages. | [61] | |
| Larva meal | No specific ingredientswere substituted (comparison with corn meal, gluten and SBM- based diets) | 5%,10% and 15% | 40 | No influence on the carcass characteristics. | [62] | ||
| Larva meal | 100% (SBM) | NS | 32 | Higher percentages of C12:0 and C14:0 in the intramuscular fat of broilers fed the TM larva meal diet than the control diet. | [96] | ||
| Not specified | 0.5%, 1%, 2% and 10% | NS | 35 | Improvement inthe slaughter yield, dressed carcass and eviscerated weights in birds fed TM diets at 2% inclusion level. High TM levels affect the CL content. | [65] | ||
| MD | Larva meal | 100% (Fish meal) | 10% | 32 | Higher live and carcass weights, and breast and thigh yield than the control diet. Meat quality parameters were not affected except for the redness and drip loss that were the lowest in the HI meal-treated group. Higher metallic aroma and aftertaste, and sustained juiciness values were found in the MD larva-fed chickens than the control group. |
[92] | |
| Maggot meal | 50%, 75 % and 100% | 2.25%, 4.50% and 6.75% | 49 | No significant difference on the hot carcass yield or proportion of different parts of the carcass, but higher proportion of the liver and gizzard than the control group. | [67] | ||
| BM MD TM |
Larva meal | 100% (SBM) | 7.8% (BM) 8.0% (MD) 8.1% (TM) |
35 | Tenderness and juiciness of meat were higher in the TM group compared to the control and other treatments. | [64] | |
| HI | Fat | 50% and 100% | 3.45% and 6.9% | 35 | No influence on the carcass characteristics and chemical and physical meat quality parameters. Increase in the SFA content to the detriment of the PUFA fraction in the breast meat of the HI fat groups. |
[99] | |
| TM | Oil | 5% of the basal diet | NS | 28 | Positive effect on the SFA, MUFA and PUFA contents, but negative effect on the AI and TI values. | [31] | |
| Barbary partridges | HI TM |
Larva meal | 10% and 19% | 25% and 50% | 64 | No effect on the raw meat color, but increase in the yellowness index of the cooked meat was observed. No differences in the chemical composition of the raw and cooked meat. Higher SFA and MUFA rates and lower PUFA rates than the control diet. |
[94] |
| HI TM |
Larva meal | 10% and 19% | 25% and 50% | 55 | The carcass weights of all the insect groups were higher than the SBM group. | [52] | |
| Quail | HI | Larva meal | 24.8% (SBM) | 10% and 15% | 28 | Breast meat weight and yield did not differ, while the inclusion of HI meal affected the meat pH and redness value. Meat proximate composition, cholesterol content and oxidative status remained unaffected by HI supplementation, as well as its sensory characteristics and off-flavors perception. Increase in the SFA content and decrease in the PUFA rates in the breast meat of the HI-fed quails. |
[24,95] |
| Laying hens | HI | Larva meal | NS | 0.5% and 1% | NS | A significant improvement of the appearance, texture and the taste and odor of eggs. | [54] |
| Larva meal | 100% (SBM) | 17% | 147 | Hens fed the insect-based diet (HI) produced eggs with a higher proportion of yolk than the group fed the SBM group. HIM was associated with redder yolks, richer in γ-tocopherol, lutein, β-carotene and total carotenoids than SBM yolks. | [97] | ||
| Larva meal | 41% (SBM) | 5% and 7.5% | 182 | Hens fed the HI-based diet linearly increased the yolk color, egg shell-breaking strength and egg thickness. | [56] | ||
| Free range laying hens | HI | Live larvae | 42 | Decrease in the egg weight, shell weight and thickness, and yolk color. | [98] |
Note: HI: Hemetia illucens; TM: Tenebrio molitor; BM: Bombyx mori; MD: Musca domestica; EE: ether extract; CL: crude lipid; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids: AI: atherogenicity index; TI: thrombogenicity index; SBM: soybean meal; FM: fish meal; NS: not specified.