Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets.
Black soldier fly
Fatty acid composition
Modified atmosphere packaging
Sensory analysis
Spirulina
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Jul 2019
Jul 2019
Historique:
received:
02
08
2018
revised:
10
02
2019
accepted:
01
03
2019
pubmed:
13
3
2019
medline:
31
7
2019
entrez:
13
3
2019
Statut:
ppublish
Résumé
Pork quality characteristics related to the dietary substitution of soybean meal by the micro-alga Spirulina (Arthrospira platensis) or black soldier fly (Hermetia illucens) partly-defatted larval meal were observed. Through a duplicated study totalling 48 individually-fed barrows (Pietrain × (Large White × Landrace)) allocated into two experimental groups and a control, the effect of dietary protein source on physico-chemical and sensory pork quality was monitored under current industrial packaging conditions (highly‑oxygenated modified atmosphere packaging). The results show that physico-chemical characteristics are not degraded by including alternative protein sources in pig diets. Hermetia illucens increased lauric acid levels in backfat indicating that this fatty acid may be suitable as a biomarker for Hermetia illucens-fed pork. This goes to show that protein alternatives do not compromise pork quality.
Identifiants
pubmed: 30861487
pii: S0309-1740(18)30751-4
doi: 10.1016/j.meatsci.2019.03.001
pii:
doi:
Substances chimiques
Dietary Proteins
0
Lauric Acids
0
lauric acid
1160N9NU9U
Types de publication
Journal Article
Langues
eng
Pagination
26-34Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.