Table 7.

Effects of BSFL on the meat quality and nutritional content of poultry.

References	Breed	Type	Level, %	Age	Performance
[113]	Ross 708	FF	50, 100	21–48 days	No difference in moisture, protein, lipids and ash of meat. No difference in cholesterol and TBARs. No difference in pH, L*, a*, b*, thawing loss and cooking loss.
					Increases the total SFA and n-6/n-3 ratio. Decreases MUFA, PUFA and n-3 PUFA.
[105]	Ross 308	FF	50, 75, 100	1–42 days	Increases pH, a* and b*. Reduces cooking losses. No difference in aroma intensity or desirability.
[114]	Ardennaise	FF	2	30–80 days	Increases total FA (BSF 36.7%, control 33.8%) and C20: 4ω6. No difference in ω6/ω3 ratio. No difference in the protein content of meat (control 24%, BSF 26%).
[116]	Quails	FF	10, 15	10–28 days	Increases alanine, serine, aspartic acid, glutamic acid, tyrosine and threonine. Increases the SFA (C10: 0, C12: 0, C14: 0, C16: 0 and C20: 0) and n-6/n-3 ratio.
					Decreases PUFA, especially n-3.
[115]	Ross 308	FF	5, 10, 15	1–35 days	Increases a*, protein and the FA/ PUFA ratio. Reduces b* and moisture.
[110]	Canedins R71 L White	DF	3, 6, 9	3–50 days	No difference in pH 24 and the color of the breast and thigh muscles. Increases C12: 0, C14: 0 and α- linolenic acid. No difference in SFA brisket. Decreases C18:3 n-3, the lowest in the 9% group, the ratio of ∑n-6/∑n-3 decreases linearly.

a* = red/green value, b* = blue/yellow value, DF = defatted, FA = fatty acid, FF = full fat, L* = lightness, MUFA = monounsaturated fatty acid, PUFA = polyunsaturated fatty acids, SFA = saturated fatty acid, TBARs = thiobarbituric acid reactant. ∑n-6/∑ n-3 = ∑PUFA n-6/∑PUFA n-3 ratio.