Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats
Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
Department of Veterinary Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
Institute of Science of Food Productions, National Research Council, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università 16, I-35020 Legnaro, Padova, Italy
Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell’Università 16, I-35020 Legnaro, Padova, Italy
Author to whom correspondence should be addressed.
Received: 18 July 2019 / Revised: 23 August 2019 / Accepted: 26 August 2019 / Published: 29 August 2019
Insect lipids are an interesting, potential feed ingredient for animal farming and maybe a suitable alternative to less eco-friendly fat sources (i.e., soybean, palm kernel, coconut, and fish oil). The possible utilization of insect fats in rabbit diets has been poorly investigated so far, and only a few papers that show encouraging results, in terms of growth performance, diet digestibility, and the intestinal morphology of rabbits, are available. The present study evaluated the effect of a partial (50%) or total (100%) substitution of soybean oil by two insect fats (Black soldier fly, H and Yellow mealworm, T) on the characteristics, proximate composition, lipid peroxidation, and fatty acid profile of the meat of rabbits, as well as on consumer acceptance. The results are encouraging as the meat of the rabbits fed the diets containing insect fats was less susceptible to oxidation, while the meat of the rabbits given diets with H fat had higher concentrations of saturated fatty acid rate and a lower polyunsaturated fatty acid rate than those fed the diets with soybean and T fat. Overall, these results highlighted the possibility of replacing soybean oil with H and T fats in rabbit diets without affecting consumer acceptance.