| Title: |
Effects of provisioning black soldier fly whole larvae or larvae meal on carcass and meat quality traits in fast-growing broilers |
| Authors: |
Baéza, Elisabeth; Belloir, Pauline; Bordeau, Thierry; Chartrin, Pascal; Gérard, Clément; Meme, Nathalie; Guidou, Côme; Trespeuch, Christophe; Berri, Cécile; Meda, Bertrand |
| Contributors: |
Biologie des Oiseaux et Aviculture (BOA - UMR 0083); Université de Tours (UT)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Université de Tours (UT); Avipôle (AVIPOLE); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Mutatec; CASDAR; WPSA |
| Source: |
XVI. European Poultry Conference ; https://hal.inrae.fr/hal-04631543 ; XVI. European Poultry Conference, WPSA, Jun 2024, Valencia (Espagne), Spain. pp.134 |
| Publisher Information: |
CCSD |
| Publication Year: |
2024 |
| Collection: |
Université François-Rabelais de Tours: HAL |
| Subject Terms: |
insect larvae; nutrition; broiler; carcass quality; meat quality; [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Subject Geographic: |
Valencia (Espagne); Spain |
| Description: |
International audience ; Black soldier fly larvae (BSFL) represent a promising protein source for poultry. The aim of this study was to assess in Ross 308 male broilers, the effects on carcass and meat quality traits of feeding strategies using products derived from BSFL. Birds were reared from D1 in floor pens (402 birds; 6 pens). Six strategies were tested: a control (C) vs. the inclusion of 10% defatted BSFL meal in the feed (M) vs. the provision of live (L) or dry (D) BSFL either in starter phase (1-13d; LLS vs. DLS) or during the entire trial (LL vs. DL). For strategies with BSFL, a pelleted diet with adjusted composition was provided ad libitum and larvae were distributed twice a day to represent 15% of daily DM intake. The growth performances were registered. At D36, 34 birds per strategy were slaughtered. Abdominal fat pad percentage and meat yields were measured, as well as, the ultimate pH and color of breast and leg meat. For breast meat, structural defects (white striping, wooden breast and spaghetti meat), drip loss, and tenderness were also evaluated. Finally, the sensory traits of roasted leg meat from C, M, and LL strategies were assessed with a trained jury. At D36, DL birds were lighter than C ones (2056 vs. 2272 g; P |
| Document Type: |
conference object |
| Language: |
English |
| Availability: |
https://hal.inrae.fr/hal-04631543 |
| Accession Number: |
edsbas.A4EA4D25 |
| Database: |
BASE |