Effects of dietary low-fat Tenebrio molitor meal on the quality attributes in frozen broiler meat during different storage periods

The study aimed to explore the changes in hydrolytic and oxidative changes in broiler meat during frozen storage as affected by the dietary levels of low-fat Tenebrio molitor meal (LFTM). A total of 120 male one-day-old Ross 308 broilers were involved in the trial and allocated to 5 groups. After 14 days of adaptation, the broilers were fed a basal diet (C) and diets including LFTM in amounts of 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10). After 35 days, the broilers were slaughtered. For the purposes of the experiment 18 broilers per dietary group wеre used. The carcasses were frozen into freezing cabinet (-18 °C). Six of the carcasses were stored for 1 month, another 6 were stored for 3 months, and the last 6 were stored for a period of 5 months. Breast and thigh meat of the broilers were used to analyze the effect of the dietary LFTM and storage on the changes of pH, color, lipid and protein hydrolysis and oxidation. The results of this study demonstrated а strong interaction effect of the dietary LFTM and the storage on the quality traits and stability of the lipids and proteins of the meat in broilers, also depending on the type of meat. Overall, the higher levels of LFTM (7.5% and 10%) reduced pH and led to brighter color of the breast during the storage. Furthermore, the insect meal in levels higher than 5% decreased the hydrolysis and primary lipid oxidation in the breast during the later stages of the storage, as well as the initial proteolysis. However, in thighs, such levels of LFTM promoted lipid hydrolysis and secondary oxidation during the earlier storage periods. The results point to future research, which will help to establish the most appropriate conditions so that LFTM can exert its positive effect and help restrict the hydrolysis and oxidation in meat to preserve its healthy and nutritional value.