Feed-based strategies for regulating shrimp production quality: Partial replacement of fish meal with black soldier fly pulp in feed elevates the key quality attributes of farmed Pacific white shrimp (Litopenaeus vannamei)

Six groups with isonitrogenous and isolipidic experimental diets were formulated by adding 1%, 3%, 5%, 7%, and 9% black soldier fly pulp (BSFP), which replaced 3%, 6%, 9%, 11%, and 14% of fish meal in the basal diet (corresponding to groups BSFP1, BSFP3, BSFP5, BSFP7, and BSFP9, respectively). The basal diet containing 18% fish meal was named BSFP0. This study aimed to investigate the effects of BSFP on the production quality of shrimp (initial body weight, 0.38 ± 0.01 g) after 10 weeks of feeding the experimental diets. The results showed that the addition of BSFP in the diet increased the redness value (a*) of cooked shrimp. The a* value in the BSFP3 group was the highest, which was significantly higher than that in the BSFP0 group ( P < 0.05). There was no significant difference in the cooking loss of shrimp muscle among all treatment groups ( P > 0.05). The muscle chewiness of all BSFP groups was significantly higher than that of the BSFP0 group ( P < 0.05). The muscle adhesiveness, springiness, and hardness in the BSFP3 group were significantly higher than those in the BSFP0 group and BSFP7 group ( P < 0.05). Muscle fiber diameter showed no significant difference among the BSFP0, BSFP1 and BSFP3 groups, but was significantly smaller than that in the BSFP5 and BSFP7 groups (P < 0.05). Compared with the BSFP1 group, the mRNA expression levels of slow-twitch muscle fiber-related genes smych5 and smych15 in the BSFP3-BSFP9 groups were significantly upregulated ( P < 0.05). The contents of valine and proline in the muscle of the BSFP3–BSFP9 groups were significantly decreased ( P < 0.05); whereas the aspartic acid content in the BSFP5 group was significantly higher than that in the BSFP1, BSFP3, and BSFP7 groups ( P < 0.05). The results of this study indicated that using 3% BSFP to replace partial fish meal could improve the production quality of shrimp. • Shrimp product quality is directly influenced by diet source and composition. • Body color and muscle texture of the shrimp were significantly enhanced by dietary inclusion of 3% BSF. • Collagen content in the muscle was also notably increased, thereby contributing to improved meat quality