The influence of insect-derived and marine-based diets on sensory quality of poultry meat and egg: a systematic review

• Published in: Journal of food science and technology Vol. 60; no. 7; pp. 1903 - 1922
• Main Author: Shaviklo, Amir Reza
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.07.2023; Springer Nature B.V
• Subjects: Algae; Amino acids; Animal nutrition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; chickens; corn; Diet; Eggs; Fatty acids; fish; Fish meal; Fish oils; fish silage; Food Science; Hydrolysates; Ingredients; Insects; Literature reviews; Meat; Nutrition; oils; Poultry; poultry industry; poultry meat; Poultry nutrition; Protein sources; Proteins; Review; Review Article; Seaweeds; sensory evaluation; Sensory properties; Soybeans; Systematic review; Vitamins; Insect-derived diet; Seaweed; Marine-based feed; Poultry; Sensory evaluation
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-022-05484-3

The poultry industry is trying to reduce feed costs by replacing soybeans and corn with new protein sources like insect-derived (ID) and marine-based (MB) ingredients. This strategy requires evaluating not only chicken performance and carcass characteristics, but also the sensory properties of the produced meat and eggs. The MB and ID products are potentially valuable sources of proteins, amino acids, fatty acids, vitamins and minerals in animal nutrition. This systematic review reports the effects of using these ingredients including fishmeal and oil, fish protein hydrolysates, fish silage, and seaweeds and insect products like insects’ protein and oil on the sensory properties of poultry meat and eggs. Studies show that excessive use of these compounds in poultry diet has a significant effect on the sensory properties of meat and eggs. However, there are conflicting reports regarding the use of ID and MD ingredients and their effects on the sensory properties of poultry meat and eggs. Therefore, it is necessary to have a systematic literature review on the subject and draw a clear conclusion. The study emphasizes the importance of using sensory assessment in the poultry nutrition studies’ when using new ingredients and providing practical information for poultry nutritionists and processing professionals.