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Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets

2019; Elsevier BV; Volume: 153; Linguagem: Inglês

10.1016/j.meatsci.2019.03.001

1873-4138

Brianne A. Altmann, Carmen Neumann, Susanne Rothstein, F. Liebert, Daniel Mörlein,

Agriculture Sustainability and Environmental Impact

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.