The influence of a new animal feed supplement on the chemical and organoleptic characteristics of poultry meat

Numerous studies by scientists have shown that the biomass of insect larvae, in particular M. domestica can be used as an alternative source of protein in animal feeding. In this context, the solution of global food security issues is of particular importance and relevance. Insect biomass contains from 40 to 60 % crude protein and up to 36 % lipids which can be extracted and used for various purposes. In addition, protein digestibility is of great importance this indicator for insect protein is 86-89 %, which is much higher than that of plant proteins. The purpose of this research was to study the effect of a new animal feed supplement on the chemical and organoleptic parameters of poultry meat. When studying the chemical composition of poultry meat it was revealed that the mass fraction of fat from meat of farm animals obtaining a new animal feed supplement from M. domestica larvae in the diet was less, compared with other groups of farm animals. The protein content in poultry meat which obtained flour from the biomass of M. domestica larvae as an supplement to the main diet was almost 5 % higher. An assessment of the sensory properties of poultry meat and broths from it was carried out. It turned out that the juiciness of the control sample of poultry meat was «liked» because it has an «average degree of tenderness». The results of the prototypes are slightly lower in acceptability due to a more delicate consistency. The broths of all samples were cloudy with sufficient digestibility and the required taste and aroma. In general, the hedonistic scale ratings of all products allow to assert their acceptability.