Table 3.
Physico-chemical quality of the leg meat of chickens fed with 0% (C), 50% (HI50) and 100% (HI100) substitution of soybean oil with Hermetia illucens (HI) larvae fat in their finisher diets.
| Physico-Chemical Traits | Experimental Groups | p-Value | RSD 1 | ||
|---|---|---|---|---|---|
| C | HI50 | HI100 | |||
| No. | 15 | 15 | 15 | ||
| Weight, g | 391 | 403 | 413 | 0.0785 | 0.68 |
| Thawing loss, % | 0.42 | 0.32 | 0.39 | 0.4231 | 0.08 |
| Cooking loss, % | 3.95 | 3.60 | 3.45 | 0.5511 | 0.33 |
| Total loss, % | 4.37 | 3.92 | 3.84 | 0.4783 | 0.33 |
| pH | 6.39 | 6.41 | 6.41 | 0.8633 | 0.03 |
| L* | 47.1 | 46.8 | 48.1 | 0.3814 | 0.70 |
| a* | 2.21 | 2.60 | 2.33 | 0.8036 | 0.43 |
| b* | 12.9 | 14.3 | 14.5 | 0.0653 | 0.56 |
1 Residual standard deviation; L*: lightness; a*: redness; b*: yellowness.