Evaluation of Meat Quality of Spent Hens Fed On Black Soldier Fly (Hermetia Illucens) Larvae Based Diet and Of Bread From Wheat Flour Enriched With Spent Hen Meat Powder

Abstract

The utilization of insect protein in poultry feed is globally gaining momentum. However, the meat quality of hens fed on diet with black soldier fly larvae meal (BSFLM) as fishmeal (FM) substitute has received limited research attention. Off layers are usually sold at a very cheap price and hence the need to diversify their use. Wheat bread is among stable foods that are low in essential amino acids, thus enrichment is crucial. The birds were subjected to four diets –FM substituted with varying rations of black soldier fly larvae meal (T1-0% BSFLM- control, T2-25% BSFLM, T3-50% BSFLM, T4-75% BSFLM and T5-100% BSFLM). Fifteen birds per feeding group were slaughtered after 80 weeks and processed into meat powder. Refined wheat flour was then blended with 0%, 20%, 25%, 30% levels of the meat powder from hens fed on diet with 50% Black Soldier Fly Larvae Meal to produce high-valued bread products. The meat powders and bread from each treatment were subjected to proximate composition, mineral, amino acids, fatty acids and vitamin profiles analysis. The processed loaves of bread were further analysed for microbial quality and consumer acceptability. Results showed that the feed substitution did not affect the proximate compositions of the meat products. Omega 3 fatty acids were uninfluenced (P < 0.05) whilst the total monounsaturated fatty acids progressively increased with increasing dietary inclusion of Black Soldier Fly Larvae Meal. Lysine, methionine, and isoleucine were significantly higher (P < 0.05) in insect-fed hen meat products. The levels of zinc and B vitamins except B1 were proportionally enhanced in the chicken fed Black Soldier Fly Larvae Meal incorporated diet. Crude protein, ash, Omega 3 fatty acids and vitamins (retinol, nicotinic acid, and pantothenic acid) were significantly increased in supplemented bread products. Limiting amino acids like lysine and threonine in enriched bread products increased by 3.0–4.5 and 1.8–3.1-folds, respectively. Iron, zinc, and calcium increased by 1.1, 1.2 and 3.0-folds in bread with 30% meat powder. Overall acceptability of breads prepared with 25 and 30% meat powder were highly ranked. These results provide valuable information on the applicability and suitability of meat powder from hen fed insect based meal (IBM) as novel ingredient in the development of new functional food products to address rampant global malnutrition.