Browsing by Author "Mchunguzi, Odetha Lawrence"

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    Assessment of black soldier fly larvae meal as a dietary protein source for enhancing broiler meat quality
    (Research square, 2026-03-26) Mchunguzi, Odetha Lawrence; Kerario, Isack I.; Frank, Whitefrank M.; Lyimo, Charles Moses
    This study evaluated the effects of different inclusion levels of black soldier fly larvae meal (BSFLM) on slaughter characteristics, meat quality, and fatty acid profiles of broiler chickens. A total of 360 one-day- old chicks were randomly assigned to six dietary treatments, including a commercial feed (TCOM) as a positive control, a formulated feed with 0% BSFLM (negative control), and experimental diets containing 25%, 50%, 75% and 100% BSFLM as a replacement for soybean meal. The findings revealed that 25% BSFLM inclusion resulted in the highest slaughter weight (2964.33 g), dressing percentage (80.72%), and carcass weight (2404.20 g), whereas higher inclusion levels (75% and 100%) led to reductions in these parameters. Body parts’ weights (breast, thigh and drumstick) and viscera organ weights were significantly influenced, with optimal performance observed at moderate BSFLM levels (25%-50%). Proximate analysis showed significant variations in dry matter (DM), crude protein (CP), and ether extract (EE) among treatments. The highest CP (50.49%) was recorded in 100% BSFLM, while 75% BSFLM had the highest EE (1.95%). Fatty acid composition (total fatty acids, oleic acid, and linoleic acid) did not differ significantly across treatments. Meat lightness and yellowness varied in drumsticks, while shear force values were highest in 50% BSFLM. Cooking loss decreased with increasing BSFLM inclusion, with the lowest loss at 100% BSFLM (9.14%). No significant differences were observed in meat temperature and pH across treatments. The study concludes that BSFLM can serve as a viable protein alternative in broiler diets, with 25%-50% inclusion levels recommended to optimize growth performance and maintain desirable meat quality for consumers.