Abstract
The aim of this study was to investigate the differences in the volatile profile of meat from chickens fed with alternative protein diets (such as algae or insect) through two different trials. In Trial 1, broiler chicken at one day of age were randomly allocated to three experimental groups: a basal control diet (C) and two groups in which the soybean meal was replaced at 75% (in the starter phase) and 50% (in the grower phase) with partially defatted Hermetia illucens (HI) larvae or Arthrospira platensis (SP). In Trial 2, broiler chickens were housed and reared similar to Trial 1, with the exception that the experimental diets replaced soybean meal with either 100% partially defatted HI or 100% SP. In both trials, chickens were slaughtered at day 35. Per group, 10 chickens were submitted to volatile analysis by using solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC-MS) analysis. Results in both trials showed that levels of several lipid-derived compounds were found to be lower in chickens fed an HI diet, which could be linked to a possibly lower level of polyunsaturated fatty acid content in HI-fed chicken. In addition, the dietary treatments could be discriminated based on the volatile profile, i.e., the substitution of soy with HI or SP distinctively affected the levels of flavor compounds.
Highlights
Intake of high-quality protein, in the range of 1.2–1.6 g per kg body weight per day, has been associated with health benefits, with poultry identified as one of the main sources [1]
Chicken meat consumption is popular for a number of reasons, not least of which are its nutritional value (i.e., the lower content of saturated fat and the higher proportion of polyunsaturated fatty acids (PUFA) compared to other types of meat), its affordable price, and its lack of religious and cultural constraints associated with its consumption [2]
Chicken meat composition and quality are highly associated with animal diet [3], which once supplemented with functional ingredients may enhance the nutritional value of meat [4]
Summary
Intake of high-quality protein, in the range of 1.2–1.6 g per kg body weight per day, has been associated with health benefits, with poultry identified as one of the main sources [1]. Chicken meat consumption is popular for a number of reasons, not least of which are its nutritional value (i.e., the lower content of saturated fat and the higher proportion of polyunsaturated fatty acids (PUFA) compared to other types of meat), its affordable price, and its lack of religious and cultural constraints associated with its consumption [2]. Chicken meat composition and quality are highly associated with animal diet [3], which once supplemented with functional ingredients (e.g., antioxidants, n-3 PUFA) may enhance the nutritional value of meat [4]. In light of the forthcoming increase of the global population (expected to reach nine billion by 2050) [9], the rising consumer demand for high quality protein, along with the on-going environmental deterioration and climate change, there is an urgent need to switch to more sustainable feeds in animal production systems [10,11]
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