Table 4.
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.
| Chemical Traits | Experimental Groups | p-Value | RSD 1 | ||
|---|---|---|---|---|---|
| C | HI50 | HI100 | |||
| No. | 15 | 15 | 15 | ||
| Water, % | 75.8 | 75.7 | 75.8 | 0.9017 | 0.19 |
| Protein, % | 16.8 | 17.0 | 16.7 | 0.7762 | 0.26 |
| Lipids, % | 6.31 | 6.18 | 6.31 | 0.9435 | 0.30 |
| Ash, % | 1.13 | 1.13 | 1.13 | 0.9603 | 0.02 |
| No. | 6 | 6 | 6 | ||
| Cholesterol, mg/100 g meat | 80.2 | 79.7 | 81.5 | 0.3258 | 4.47 |
| TBARs 2, mg/MDA 3 kg meat | 0.068 | 0.073 | 0.061 | 0.7104 | 0.01 |
1 Residual standard deviation; 2 Thiobarbituric acid reactive substances; 3 MDA = malondialdehyde.