Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animals and Experimental Design
2.2. Slaughtering Procedures and Sampling
2.3. Meat Quality Traits
2.4. Proximate Composition and FA Profile of the LTL Muscle
2.5. Lipid Peroxidation
2.6. Consumer Test
2.7. Statistical Analysis
3. Results
3.1. Carcass Characteristics, Meat Quality Traits, and Chemical Composition
3.2. Fatty Acid Profile of the LTL Muscle
3.3. Dietary Indexes and Lipid Oxidation
3.4. Consumer Test
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Items | Experimental Diets | ||||
---|---|---|---|---|---|
C | H50 | H100 | T50 | T100 | |
Dehydrated alfalfa meal (17 g CP/100 g) | 32 | 32 | 32 | 32 | 32 |
Alfalfa hay | 7.5 | 7.5 | 7.5 | 7.5 | 7.5 |
Wheat bran | 23.5 | 23.5 | 23.5 | 23.5 | 23.5 |
Barley meal | 10 | 10 | 10 | 10 | 10 |
Dried sugar beet pulp | 16 | 16 | 16 | 16 | 16 |
Soybean meal (44 g CP/100 g) | 7 | 7 | 7 | 7 | 7 |
Soybean oil | 1.5 | 0.75 | - | 0.75 | - |
Hermetia illucens fat | - | 0.75 | 1.5 | - | - |
Tenebrio molitor fat | - | - | - | 0.75 | 1.5 |
Cane molasses | 1.2 | 1.2 | 1.2 | 1.2 | 1.2 |
Dicalcium phosphate | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
Sodium chloride | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 |
L–methionine (98 g methionine/100 g) | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
Vitamin-mineral premix a | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
Chemical Composition | |||||
Dry matter (%) | 89.4 | 90 | 89.2 | 89.5 | 89.6 |
Ash (% DM) | 8.58 | 7.67 | 7.77 | 8.18 | 7.75 |
Crude protein (% DM) | 17 | 16.4 | 16.8 | 16.8 | 16.3 |
Ether extract (% DM) | 4.22 | 4.07 | 3.92 | 4.13 | 3.87 |
Neutral detergent fiber (aNDF) (% DM) | 40.2 | 42.5 | 41.7 | 39.8 | 40.5 |
Acid detergent fiber (ADF) (% DM) | 21.7 | 23.8 | 23 | 21.4 | 22.8 |
Acid detergent lignin (ADL) (%DM) | 4.81 | 5.09 | 5.09 | 4.87 | 5.02 |
Gross Energy (MJ/kg DM) | 18.50 | 18.63 | 18.50 | 18.75 | 18.62 |
Items | Dietary Fats | Experimental Diets | ||||||
---|---|---|---|---|---|---|---|---|
S | H | T | C | H50 | H100 | T50 | T100 | |
C12:0 | 0.02 | 48 | 0.23 | 0.05 | 9.12 | 20.3 | 0.75 | 0.30 |
C14:0 | 0.08 | 10.3 | 2.22 | 0.09 | 2.11 | 4.47 | 0.97 | 1.33 |
C16:0 | 10.4 | 12.7 | 17.6 | 12.1 | 15.7 | 16.1 | 17.3 | 18.4 |
C18:0 | 4.43 | 1.90 | 2.31 | 2.84 | 2.62 | 2.08 | 2.65 | 2.22 |
BCFA | 0.01 | 0.29 | 0.08 | 0.24 | 0.52 | 0.41 | 0.38 | 0.34 |
C16:1 n-7 | 0.09 | 3.20 | 1.66 | 0.12 | 1.31 | 1.99 | 0.70 | 1.04 |
C18:1 n-9 | 23 | 9.11 | 37.8 | 20.1 | 17.3 | 12.7 | 24.6 | 27.3 |
C18:2 n-6 | 51.5 | 9 | 33.2 | 52.1 | 40.9 | 31 | 42.9 | 38.9 |
C18:3 n-3 | 7.03 | 1.01 | 1.80 | 7.43 | 6.79 | 6.28 | 5.29 | 5.51 |
SFA | 15.8 | 74.8 | 23.1 | 16.5 | 31.5 | 45.4 | 23.4 | 24 |
UFA | 84.2 | 25.2 | 76.9 | 83.5 | 68.5 | 54.6 | 76.6 | 76 |
MUFA | 25.4 | 14.1 | 41.1 | 23.6 | 20.5 | 16.9 | 27.9 | 30.9 |
PUFA | 58.8 | 11.1 | 35.8 | 59.9 | 48 | 37.7 | 48.7 | 45.1 |
Σn3 | 7.05 | 1.17 | 1.83 | 7.47 | 6.82 | 6.28 | 5.31 | 5.51 |
Σn6 | 51.6 | 9.11 | 33.3 | 52.3 | 41 | 31.1 | 43.1 | 39.1 |
Items | Experimental Diets | SEM | p-Value | ||||
---|---|---|---|---|---|---|---|
C | H50 | H100 | T50 | T100 | |||
Live weight at slaughter (SW) (g) | 2942 | 2873 | 2911 | 2859 | 2945 | 28.09 | 0.727 |
Chilled Carcass (CC) (g) | 1683 | 1626 | 1642 | 1643 | 1697 | 17.29 | 0.668 |
Dressing out percentage (% SW) | 57.2 | 56.6 | 56.4 | 57.6 | 57.2 | 0.23 | 0.529 |
Head (% CC) | 8.24 | 8.17 | 8.10 | 7.91 | 8.19 | 0.09 | 0.783 |
Liver (% CC) | 5.95 | 5.60 | 5.35 | 5.91 | 5.66 | 0.08 | 0.099 |
Kidneys +thoracic organs (% CC) | 3.59 | 3.47 | 3.42 | 3.51 | 3.32 | 0.05 | 0.502 |
Reference carcass (RC) (g) | 1404 | 1348 | 1368 | 1370 | 1359 | 20.67 | 0.937 |
Perirenal fat (% RC) | 2.09 | 2.18 | 2.29 | 2.31 | 4.73 | 0.49 | 0.405 |
Items | Experimental Diets | SEM | p-Value | ||||
---|---|---|---|---|---|---|---|
C | H50 | H100 | T50 | T100 | |||
Meat Quality Traits | |||||||
pHu | 5.69 | 5.68 | 5.71 | 5.69 | 5.70 | 0.01 | 0.805 |
L * | 58.7 | 58.2 | 59.3 | 59.6 | 59.6 | 0.27 | 0.442 |
a * | −0.64 | −0.40 | −0.79 | −0.47 | −0.62 | 0.15 | 0.935 |
b * | 5.62 | 5.48 | 5.55 | 5.52 | 5.53 | 0.10 | 0.995 |
C * | 5.73 | 5.62 | 5.75 | 5.72 | 5.79 | 0.09 | 0.987 |
H * | 96.4 | 95 | 98.5 | 95.6 | 97.3 | 1.16 | 0.964 |
Thawing losses (%) | 11.6 | 12.8 | 12 | 13.5 | 12.7 | 0.24 | 0.105 |
Cooking losses (%) | 28.3 | 28.3 | 28.3 | 28.6 | 28.3 | 0.17 | 0.968 |
Shear force (Newtons) | 30.36 | 31.71 | 28.32 | 29.74 | 30.64 | 0.76 | 0.723 |
Chemical composition (%) | - | - | - | - | - | - | - |
Water | 74.8 | 75 | 75.1 | 74.9 | 75 | 0.07 | 0.539 |
Protein | 22.6 | 22.5 | 22.6 | 22.5 | 22.4 | 0.05 | 0.867 |
Fat | 1.20 | 0.98 | 0.88 | 1.18 | 1.19 | 0.07 | 0.493 |
Ash | 1.25 | 1.29 | 1.27 | 1.27 | 1.25 | 0.01 | 0.237 |
Items | Experimental Diets | SEM | p-Value | ||||
---|---|---|---|---|---|---|---|
C | H50 | H100 | T50 | T100 | |||
C12:0 | 0.20 c | 1.22 b | 2.53 a | 0.20 c | 0.19 c | 0.11 | <0.001 |
C14:0 | 2.41 d | 4.06 b | 5.97 a | 2.71 c | 2.82 c | 0.16 | <0.001 |
C16:0 | 27.5 c | 29.2 b | 32.1 a | 28 b,c | 28.9 b,c | 0.29 | <0.001 |
C18:0 | 6.53 | 6.36 | 6.11 | 6.55 | 6.28 | 0.08 | 0.346 |
BCFA | 0.83 b | 0.95 a | 0.97 a | 0.88 b | 0.82 b | 0.02 | 0.002 |
C16:1 n-7 | 2.96 b | 3.51 a,b | 4.01 a | 2.86 b | 3.45 a,b | 0.14 | 0.048 |
C18:1 n-9 | 22.1 b | 20.5 c | 19.4 d | 23.1 b | 24.8 a | 0.27 | <0.001 |
C18:2 n-6 | 27.7 a | 24.2 b,c | 19.4 d | 26.3 a,b | 23.8 c | 0.49 | <0.001 |
C18:3 n-3 | 3.85 a | 3.76 a | 3.31 b | 3.67 a,b | 3.35 b | 0.06 | 0.006 |
C20:4 n-6 | 0.57 | 0.66 | 0.51 | 0.55 | 0.57 | 0.03 | 0.545 |
C20:5 n-3 | 0.02 | 0.03 | 0.03 | 0.03 | 0.03 | 0 | 0.508 |
C22:6 n-3 | 0.04 | 0.04 | 0.04 | 0.04 | 0.05 | 0 | 0.913 |
SFA 1 | 39.7 c | 44.1 b | 50 a | 40.5 c | 41.1 c | 0.50 | <0.001 |
UFA 1 | 60.3 a | 55.9 b | 50 c | 59.5 a | 58.9 a | 0.50 | <0.001 |
MUFA 1 | 27.6 a,b | 26.7 a,b | 26.2 b | 28.4 b | 30.7 a | 0.34 | <0.001 |
PUFA 1 | 32.7 a | 29.2 b,c | 23.8 d | 31.1 a,b | 28.2 c | 0.55 | <0.001 |
Σ n-3 | 3.98 a | 3.91 a | 3.45 b | 3.82 a,b | 3.49 b | 0.06 | 0.008 |
Σ n-6 | 28.7 a | 25.3 b,c | 20.3 d | 27.3 a,b | 24.7 c | 0.50 | <0.001 |
Σ n-6/Σ n-3 | 7.21 a | 6.47 b | 5.93 b | 7.20 a | 7.11a | 0.09 | <0.001 |
ΣPUFA/ΣSFA | 0.85 a | 0.68 c | 0.49 d | 0.79 a,b | 0.72 b,c | 0.02 | <0.001 |
Total FA (mg/100 g meat) | 3146 | 3387 | 4282 | 3178 | 3166 | 233 | 0.492 |
Dietary indexes and oxidative status | |||||||
AI 2 | 0.62 d | 0.84 b | 1.17 a | 0.66 c,d | 0.69 c | 0.03 | <0.001 |
TI 2 | 0.92 c | 1.05 b | 1.31 a | 0.95 c | 1 b,c | 0.02 | <0.001 |
PI 2 | 39.6 a | 36.3 a,b | 29.9 c | 37.8 a,b | 34.7 b | 0.62 | <0.001 |
TBARS (mg MDA/kg meat) | 0.39 a | 0.24 b | 0.27 b | 0.23 b | 0.22 b | 0.02 | 0.004 |
Items | Experimental Diets | p-Value | ||||
---|---|---|---|---|---|---|
C | H50 | H100 | T50 | T100 | ||
Mean score 1 | 6.8 | 6.7 | 6.5 | 6.7 | 6.8 | 0.621 |
Rank sum 2 | 347.6 | 377.5 | 371 | 357.5 | 346.5 | 0.557 |
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Gasco, L.; Dabbou, S.; Gai, F.; Brugiapaglia, A.; Schiavone, A.; Birolo, M.; Xiccato, G.; Trocino, A. Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats. Animals 2019, 9, 629. https://doi.org/10.3390/ani9090629
Gasco L, Dabbou S, Gai F, Brugiapaglia A, Schiavone A, Birolo M, Xiccato G, Trocino A. Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats. Animals. 2019; 9(9):629. https://doi.org/10.3390/ani9090629
Chicago/Turabian StyleGasco, Laura, Sihem Dabbou, Francesco Gai, Alberto Brugiapaglia, Achille Schiavone, Marco Birolo, Gerolamo Xiccato, and Angela Trocino. 2019. "Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats" Animals 9, no. 9: 629. https://doi.org/10.3390/ani9090629
APA StyleGasco, L., Dabbou, S., Gai, F., Brugiapaglia, A., Schiavone, A., Birolo, M., Xiccato, G., & Trocino, A. (2019). Quality and Consumer Acceptance of Meat from Rabbits Fed Diets in Which Soybean Oil is Replaced with Black Soldier Fly and Yellow Mealworm Fats. Animals, 9(9), 629. https://doi.org/10.3390/ani9090629