Meat productivity and quality of duck meat when used in feeding black lionfly fly larvae

The article presents material on the use of Black Soldier fly larvae in feeding ducks to increase meat productivity and improve the chemical composition of meat and its functional and technological characteristics. It has been shown that the use of dried larvae in the diet of ducks helps to increase their pre-slaughter weight by 120.0 g, and the use of the biomass of native larvae - by 145.0 g per bird in comparison with control analogues. It was established that the use of additives ensured an improvement in the chemical composition of meat (breast and thigh) with an increase in its protein content by 4.7-5.7 %, fat - by 1.1-3.0 % and ash - by 5.1- 13.9 % compared to control values. The functional and technological properties of duck meat fed with black soldier fly larvae in dried and native forms were characterized by an increase in moisture-holding properties and a decrease in losses during culinary processing. In the meat (breast) of ducks, the content of water- and salt-soluble fractions increased in comparison with control indicators. The best result in terms of a set of indicators was achieved when using biomass of native larvae.