Consumers’ perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens)

• Insects and algae have emerged as viable sources of alternative proteins for feed. • Poultry industry needs to find alternative meals for broiler diets. • Feed is determining in influencing sensory quality of poultry meat. • Hedonic and CATA questions were used to set consumers’ preferences and perception. • Pink color and juiciness were found to be drivers of liking. Recent studies investigate the possibility of including alternative protein sources in broiler chicken diets, e.g., insect and algae. Given the important relationship between feed and sensory quality of the meat, it is crucial to assess consumer perception and preferences. To this aim, five chicken breast samples – i) one control ii) two from chickens fed diets containing 9% and 18% of Hermetia illucens larvae meal and iii) two from chickens fed diets including 3% and 6% of dehydrated microalgae meal ( Arthrospira spp.) in partial replacement for soybean meal - were tested by 84 subjects. Each sample was portioned, individually packaged under vacuum and sous-vide cooked. Subjects were asked to provide hedonic (9-point hedonic scale) and Check-All-That-Apply (CATA) responses and to indicate the perceived intensities of four selected attributes. Instrumental analyses were carried out by means of image and texture analysis. No statistically significant differences were registered regarding flavor and texture, while breasts from chickens fed with microalgae meal had the highest visual liking. Cochran's tests, conducted on CATA results, revealed that six attributes were significant (p≤0.05). By Penalty Analysis, pink color and juiciness were found to be drivers of liking, while grey, white, dry and pale had a negative impact.