Abstract：
1. This study investigated the effects of incorporating yellow mealworm (Tenebrio molitor) larval meal as a partial and/or complete substitute for soybean meal on carcass and meat quality in slow-growing chickens.2. A total of 256 one-day-old male broilers were randomly allocated to 1 of 32 experimental units distributed among four treatments (n = 8): the control treatment (C), where soybean (SB) meal was the protein source, and three experimental treatments, in which SB meal was replaced by Tenebrio molitor (TM) larval meal at levels of 50% (T1), 75% (T2) and 100% (T3), respectively. Three different feed phases (1-29; 29-57 and 57-92 d of age) were used for each treatment. All chickens were slaughtered at 92 d of age, with eight animals per treatment randomly selected to assess carcass and meat quality. Near-infrared reflectance spectroscopy (NIR) was used to classify meat quality.3. Carcass traits were not significantly different between treatments, except for head and thigh weight, which were higher in the control group (p < 0.01). In terms of physicochemical characteristics, treatment T2 showed less yellowness (p < 0.05), while water and cooking losses were lower in treatments T1 and T2 (p < 0.01). Meat from both T1 and T2 groups had lower shear forces (p < 0.01), higher moisture content (p < 0.01) and less protein (p < 0.05) compared to treatments C andT3. Birds fed T3 had the highest meat ash content (p < 0.01). Chickens consuming TM had higher monounsaturated fatty acid (MUFA) levels and lower polyunsaturated fatty acid (PUFA) and n-6 acidsPUFA (p < 0.01).4. Substitution of SB with TM is a protein alternative for slow-growing chickens that supports carcass and meat quality comparable to those fed a conventional diet.
摘要：
1.这项研究调查了掺入黄粉虫（黄粉虫）幼虫粉作为大豆粉的部分和/或完全替代品对缓慢生长的鸡car体和肉品质的影响。将总共256只一天大的雄性肉鸡随机分配到分布在四个处理（n=8）中的32个实验单元中的1个：对照处理（C），大豆（SB）粉是蛋白质来源，和三种实验性治疗，其中SB粉被黄粉虫（TM）幼虫粉代替，含量为50％（T1），75%（T2）和100%（T3），分别。每种处理使用三个不同的饲料阶段（年龄为1-29；29-57和57-92d）。所有的鸡都是在92日龄宰杀的，每种治疗随机选择八只动物来评估car体和肉的质量。利用近红外反射光谱(NIR)对肉类品质进行分类。Car体性状在处理之间没有显着差异，除了头和大腿的重量,对照组较高(p<0.01)。就物理化学特征而言，处理T2显示较少的黄度（p<0.05），而处理T1和T2的水和烹饪损失较低(p<0.01)。来自T1和T2组的肉具有较低的剪切力(p<0.01),与处理C和T3相比，水分含量更高（p<0.01），蛋白质含量更低（p<0.05）。饲喂T3的禽肉灰分含量最高(p<0.01)。食用TM的鸡具有较高的单不饱和脂肪酸（MUFA）水平，较低的多不饱和脂肪酸（PUFA）和n-6酸PUFA（p<0.01）。用TM代替SB是生长缓慢的鸡的蛋白质替代品，可与常规饮食的鸡相比，其car体和肉的质量可媲美。
