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Open AccessArticle

The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat

1
Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany
2
Breeding Informatics Group, Department of Animal Sciences, Georg-August University, Margarethe von Wrangell-Weg 7, 37075 Göttingen, Germany
3
Center for Integrated Breeding Research (CiBreed), University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1235; https://doi.org/10.3390/foods9091235
Received: 17 July 2020 / Revised: 25 August 2020 / Accepted: 1 September 2020 / Published: 4 September 2020
(This article belongs to the Special Issue Impact of Pre-Mortem Factors on Meat Quality)
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. View Full-Text
Keywords: volatile compounds; sustainable feeds; spirulina; Arthrospira platensis; insect; Hermetia illucens volatile compounds; sustainable feeds; spirulina; Arthrospira platensis; insect; Hermetia illucens
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MDPI and ACS Style

Gkarane, V.; Ciulu, M.; Altmann, B.A.; Schmitt, A.O.; Mörlein, D. The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat. Foods 2020, 9, 1235. https://doi.org/10.3390/foods9091235

AMA Style

Gkarane V, Ciulu M, Altmann BA, Schmitt AO, Mörlein D. The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat. Foods. 2020; 9(9):1235. https://doi.org/10.3390/foods9091235

Chicago/Turabian Style

Gkarane, Vasiliki; Ciulu, Marco; Altmann, Brianne A.; Schmitt, Armin O.; Mörlein, Daniel. 2020. "The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat" Foods 9, no. 9: 1235. https://doi.org/10.3390/foods9091235

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