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

Authors
  • Gkarane, Vasiliki1
  • Ciulu, Marco1
  • Altmann, Brianne A1
  • Schmitt, Armin O2, 3
  • Mörlein, Daniel1
  • 1 Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany. , (Germany)
  • 2 Breeding Informatics Group, Department of Animal Sciences, Georg-August University, Margarethe von Wrangell-Weg 7, 37075 Göttingen, Germany. , (Germany)
  • 3 Center for Integrated Breeding Research (CiBreed), University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany. , (Germany)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Sep 04, 2020
Volume
9
Issue
9
Identifiers
DOI: 10.3390/foods9091235
PMID: 32899706
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

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.

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