Effects of black soldier fly larvae with and without algal oil on sensory and physical-chemical properties of Chinook salmon fillets

Abstract The rising global demand for seafood products has increased the need for aquafeed ingredients from both traditional and novel sources, as fishmeal and fish oil production cannot significantly expand to support the industry growth. In light of this challenge, our study investigated the feasibility of the partial replacement of fishmeal and fish oil by black soldier fly larvae meal ( Hermetia illucens , BSFLM), with and without supplemental algal oil (AO), in diets for Chinook salmon ( Oncorhynchus tshawytscha ). The control diet (Diet 1) contained higher amounts of fishmeal and fish oil than the experimental diets. In Diet 2, 10% of the diet was replaced with BSFLM, resulting in 26.9% fish oil reduction. Diet 3 included both 10% BSFLM and 4.2% AO, leading to 46.3% fish oil reduction. Six hundred Chinook salmon were randomly distributed across 12 tanks, with each tank assigned to one of the three diets. The experiment spanned 52 weeks, allowing the fish to grow to near-market size. A 19-member sensory panel performed the evaluations of difference from control (DFC). Additionally, the physical properties of fillets were assessed, and nutrient compositions of diets and muscle tissues were analysed. Panellists reported several differences related to salmon colour, overall appearance and overall taste attributes in the fish fed the experimental diets. Specifically, the fish from the experimental diets exhibited weaker salmon colour and less overall taste. Physical-chemical analyses further reported differences among the diets: the fatty acid profiles in muscle tissues closely resembled those of their respective diets, and cooked muscle tissues from the Diet 3 were softer, corresponds to their lower shrinkage and higher moisture content. Results indicated the feasibility of the use of BSFLM and AO for partial replacement of fishmeal and fish oil. Exploring these alternative ingredients helps enhance aquafeed sustainability and meet the rising demand for aquaculture products.

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Publication Details

Journal
Journal of Insects as Food and Feed
Published
2025-05-06
DOI
https://doi.org/10.1163/23524588-bja10202
Primary Topic
Insect Utilization and Effects
Type
article
Field-Weighted Citation Impact
0.00
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article

Effects of black soldier fly larvae with and without algal oil on sensory and physical-chemical properties of Chinook salmon fillets

Ian Forster, Wendy E. Vandersteen, Masoumeh Bejaei, B. Cannon
Journal of Insects as Food and Feed
Insect Utilization and Effects
article

Effects of black soldier fly larvae with and without algal oil on sensory and physical-chemical properties of Chinook salmon fillets

Ian Forster, Wendy E. Vandersteen, Masoumeh Bejaei, B. Cannon
article en

Abstract

Abstract The rising global demand for seafood products has increased the need for aquafeed ingredients from both traditional and novel sources, as fishmeal and fish oil production cannot significantly expand to support the industry growth. In light of this challenge, our study investigated the feasibility of the partial replacement of fishmeal and fish oil by black soldier fly larvae meal ( Hermetia illucens , BSFLM), with and without supplemental algal oil (AO), in diets for Chinook salmon ( Oncorhynchus tshawytscha ). The control diet (Diet 1) contained higher amounts of fishmeal and fish oil than the experimental diets. In Diet 2, 10% of the diet was replaced with BSFLM, resulting in 26.9% fish oil reduction. Diet 3 included both 10% BSFLM and 4.2% AO, leading to 46.3% fish oil reduction. Six hundred Chinook salmon were randomly distributed across 12 tanks, with each tank assigned to one of the three diets. The experiment spanned 52 weeks, allowing the fish to grow to near-market size. A 19-member sensory panel performed the evaluations of difference from control (DFC). Additionally, the physical properties of fillets were assessed, and nutrient compositions of diets and muscle tissues were analysed. Panellists reported several differences related to salmon colour, overall appearance and overall taste attributes in the fish fed the experimental diets. Specifically, the fish from the experimental diets exhibited weaker salmon colour and less overall taste. Physical-chemical analyses further reported differences among the diets: the fatty acid profiles in muscle tissues closely resembled those of their respective diets, and cooked muscle tissues from the Diet 3 were softer, corresponds to their lower shrinkage and higher moisture content. Results indicated the feasibility of the use of BSFLM and AO for partial replacement of fishmeal and fish oil. Exploring these alternative ingredients helps enhance aquafeed sustainability and meet the rising demand for aquaculture products.

Journal of Insects as Food and FeedVol. 11(13)
Fisheries and Oceans Canada (CA), Agriculture and Agri-Food Canada (CA)
Openalex Percentile: Top 91%
Insect Utilization and Effects
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