S. Busti, M. Magnani, A. Badiani, M. Silvi, G. Baldi, F. Soglia, M. Petracci, F. Sirri, L. Gasco, F. Brambilla, P.P. Gatta, L. Parma, A. Bonaldo
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引用次数: 0
摘要
近年来,昆虫粉因其宝贵的营养成分,作为饲料配方中替代鱼粉的创新蛋白质来源引起了越来越多的关注。本研究旨在比较不同膳食添加量(5%、10% 和 15%)的白头翁(HI)幼虫粉对鲈鱼(初始体重:98.6 ± 0.6 g)感官、技术和营养鱼片质量的影响。鱼类在实验日粮中喂养了 113 天。结果表明,添加脱脂 HI 幼虫粉不会导致金头鲷鱼片产生异味。在外观、口感和质地方面没有发现明显差异,而在 "熟鸡胸肉 "的气味和风味特征方面出现了差异。此外,鱼片的品质特征和近似成分分析也未显示出不同处理之间的显著差异。鸡排的脂肪酸含量表明,HI 粉的添加量越高,饱和脂肪酸含量越高,而多不饱和脂肪酸含量在不同处理间无显著差异。结果具有积极意义,因为膳食中的 HI 不会对鲷鱼片的脂肪酸组成或质量产生负面影响。
Effect of different inclusion levels of defatted Hermetia illucens larvae meal on fillet quality of gilthead sea bream (Sparus aurata)
In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulation due to its valuable nutritional profile. This research aimed to compare the effects of different dietary inclusion levels (5, 10, and 15%) of Hermetia illucens (HI) larvae meal on Sparus aurata (initial weight: 98.6 ± 0.6 g) sensorial, technological, and nutritional fillets quality. Fish were fed experimental diets over 113 days. Results showed that the inclusion of defatted HI larvae meal did not induce off-flavours in gilthead sea bream fillets. No significant differences were found in appearance, mouthfeels, and texture, while a difference emerged in the trait ‘cooked chicken breast’ for odour and flavour characteristics. Moreover, fillets’ quality traits and proximate composition analyses performed did not show significant differences between the treatments. The fillets’ fatty acid content showed that higher inclusion of HI meal leads to higher saturated fatty acids content, while no significant difference in polyunsaturated fatty acids was observed among treatments. Results have a positive implication as dietary HI did not negatively affect the fatty acids composition or quality of sea bream fillets.
期刊介绍:
The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.