Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Carcass traits, meat quality, and fatty acid profiles of broiler chickens fed diets with increasing inclusion levels of microwave-dried black soldier fly (Hermetia illucens) larvae meal

  • Byeonghyeon, Kim (Animal Nutrition & Physiology Division, National Institute of Animal Science, Rural Development Administration) ;
  • Minji, Kim (Animal Nutrition & Physiology Division, National Institute of Animal Science, Rural Development Administration) ;
  • Hye Ran, Kim (Animal Nutrition & Physiology Division, National Institute of Animal Science, Rural Development Administration) ;
  • Jin Young, Jeong (Animal Nutrition & Physiology Division, National Institute of Animal Science, Rural Development Administration) ;
  • Hyunjung, Jung (Animal Nutrition & Physiology Division, National Institute of Animal Science, Rural Development Administration) ;
  • Seol Hwa, Park (Animal Nutrition & Physiology Division, National Institute of Animal Science, Rural Development Administration)
  • Received : 2022.02.24
  • Accepted : 2022.04.26
  • Published : 2022.06.01
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Abstract

The present study investigates the effects of different inclusion levels of a microwave-dried black soldier fly (Hermetia illucens) larvae meal (HILM) on the carcass characteristics, breast meat quality, and fatty acid profiles of leg meat in broiler chickens. A total of 150 male broilers were randomly assigned to three dietary treatment groups (10 replicates·treatment-1 and 5 birds·replicate-1). HILM was included at increasing levels (0, 2, and 4%; CON, 2HILM, and 4HILM, respectively) in diets formulated for three feeding phases: starter (1 - 7 d), grower (7 - 21 d), and finisher (21 - 35 d). One bird per replicate was slaughtered at d 35; the carcasses and organs were weighed, and breast and leg meats were excised for a meat analysis. A linear decrease (p < 0.01) was observed for live and carcass weights for the whole period of the experiment, with no difference between the CON and 2HILM groups. Broilers fed HILM showed no significant differences in meat quality parameters, except for an increase in yellowness (b*) in the 2HILM and 4HILM groups compared to the CON group (p < 0.01). With an increase in the HILM inclusion level, the proportion of saturated fatty acids (SFAs) such as lauric, myristic, stearic, arachidic, and heneicosylic acids showed a linear increase (p < 0.01); however, total SFA, monounsaturated fatty acid, and polyunsaturated fatty acid did not differ among the dietary treatments. Thus, microwave-dried HILM can be considered as a possible alternative ingredient to soybean meal in broiler diets up to a 2% inclusion level.

Keywords

Acknowledgement

본 연구는 농촌진흥청 연구사업(세부과제명: 유용곤충 가공 사료소재별 닭 이용성평가, 세부과제번호: PJ01456002)의 지원과 2022년도 농촌진흥청 국립축산과학원 전문연구원 과정 지원사업에 의해 수행되었습니다.

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