prikaz prve stranice dokumenta Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat
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Scientific paper - Original scientific paper
Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat
Journal of Central European Agriculture, 25 (2023), 1; 55-59. https://doi.org/10.5513/JCEA01/25.1.4115
GROSS - BOŠKOVIĆ, Andrea; MEDIĆ, Helga; PLEADIN, Jelka; JANJEČIĆ, Zlatko; ŠPERANDA, Marcela; REBEKIĆ, Andrijana; KOŠEVIĆ, Manuela; GALOVIĆ, Dalida; MARGETA, Vladimir; RADIŠIĆ, Žarko; BOŠKOVIĆ, Ivica; PETRIĆ, Jasenka

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GROSS BOŠKOVIĆ, A., MEDIĆ, H., PLEADIN, J., JANJEČIĆ, Z., ŠPERANDA, M., REBEKIĆ, A. ... PETRIĆ, J. (2023). Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat. Journal of Central European Agriculture, 25. (1), 55-59. doi: 10.5513/JCEA01/25.1.4115

GROSS BOŠKOVIĆ, Andrea, et al. "Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat." Journal of Central European Agriculture, vol. 25, no. 1, 2023, pp. 55-59. https://doi.org/10.5513/JCEA01/25.1.4115

GROSS BOŠKOVIĆ, Andrea, Helga MEDIĆ, Jelka PLEADIN, Zlatko JANJEČIĆ, Marcela ŠPERANDA, Andrijana REBEKIĆ, Manuela KOŠEVIĆ, et al. "Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat." Journal of Central European Agriculture 25, no. 1 (2023): 55-59. https://doi.org/10.5513/JCEA01/25.1.4115

GROSS BOŠKOVIĆ, A., et al. (2023) 'Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat', Journal of Central European Agriculture, 25(1), pp. 55-59. doi: 10.5513/JCEA01/25.1.4115

GROSS BOŠKOVIĆ A, MEDIĆ H, PLEADIN J, JANJEČIĆ Z, ŠPERANDA M, REBEKIĆ A, and sur.. Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat. Journal of Central European Agriculture [Internet]. 2023 March 25 [cited 2024 July 11];25(1):55-59. doi: 10.5513/JCEA01/25.1.4115

A. GROSS BOŠKOVIĆ, et al., "Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat", Journal of Central European Agriculture, vol. 25, no. 1, pp. 55-59, March 2023. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:761406. [Accessed: 11 July 2024]

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Metadata
Title (english)Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat
AuthorAndrea GROSS - BOŠKOVIĆ https://orcid.org/0009-0009-3099-9891
AuthorHelga MEDIĆ
AuthorJelka PLEADIN
AuthorZlatko JANJEČIĆ
AuthorMarcela ŠPERANDA
AuthorAndrijana REBEKIĆ
AuthorManuela KOŠEVIĆ
AuthorDalida GALOVIĆ
AuthorVladimir MARGETA
AuthorŽarko RADIŠIĆ
AuthorIvica BOŠKOVIĆ
AuthorJasenka PETRIĆ
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Production and Processing of Animal Products
Abstract (english)
Current knowledge concerning the possible use and impact of replacing the soybean proteins with those derived from a defatted black soldier fly (Hermetia illucens, HI) meal while feeding chickens to produce the meat for human consumption is very limited. This study’s objective was to examine the influence of partial replacement of the HIdefatted flour on chicken meat’s technological properties and quality. 180 one-day-old Ross 308 chicks were divided into three experimental groups (P1, P2, and P3) and one control group counting 45 chicks. The experimental groups were fed with the fattening mixtures containing 15, 25, and 45% of the HI-defatted flour, while the control group was fed in accordance with the standard chicken-fattening requirements. After 42 days, the chickens were slaughtered, and the breasts and drumsticks of 40 chickens were subjected to analysis. A statistically significant difference (P < 0.05) was observed in the P1 for the drip-loss values measured 24 hours after sampling, the muscle resistance to cutting, and the cooking loss values. The water-binding capacity for all three experimental groups did not demonstrate statistically significant differences for the pH1 and pH2 values. Considering the CIE L*a*b* color standard reference values, the results for the breast meat were normally to slightly lighter than normal ones. The basic chemical parameter (water, protein, fat, and collagen) results confirmed that there was no statistically significant difference in any of the experimental groups if compared to the control one.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - domestic
Publication versionPublished version
Journal titleJournal of Central European Agriculture
Numberingvol. 25, no. 1, pp. 55-59
e-ISSN1332-9049
DOIhttps://doi.org/10.5513/JCEA01/25.1.4115
URN:NBNurn:nbn:hr:151:761406
Publication2023-03-25
Document URLhttps://hrcak.srce.hr/315469
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-06-26 12:43:53