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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, br. 1, 2023, str. 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, br. 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), str. 55-59. doi: 10.5513/JCEA01/25.1.4115

GROSS BOŠKOVIĆ A, MEDIĆ H, PLEADIN J, JANJEČIĆ Z, ŠPERANDA M, REBEKIĆ A, i sur.. Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat. Journal of Central European Agriculture [Internet]. 25.03.2023. [pristupljeno 12.07.2024.];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, br. 1, str. 55-59, Ožujak 2023. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:761406. [Citirano: 12.07.2024.]

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Podaci o radu
Naslov (engleski)Effect of Black Soldier Fly (Hermetia illucens) defatted flour on technological properties and quality of chicken meat
AutorAndrea GROSS - BOŠKOVIĆ https://orcid.org/0009-0009-3099-9891
AutorHelga MEDIĆ
AutorJelka PLEADIN
AutorZlatko JANJEČIĆ
AutorMarcela ŠPERANDA
AutorAndrijana REBEKIĆ
AutorManuela KOŠEVIĆ
AutorDalida GALOVIĆ
AutorVladimir MARGETA
AutorŽarko RADIŠIĆ
AutorIvica BOŠKOVIĆ
AutorJasenka PETRIĆ
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za animalnu proizvodnju i biotehnologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Proizvodnja i prerada animalnih proizvoda
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of Central European Agriculture
Brojčani podacivol. 25, br. 1, str. 55-59
e-ISSN1332-9049
DOIhttps://doi.org/10.5513/JCEA01/25.1.4115
URN:NBNurn:nbn:hr:151:761406
Datum objave publikacije2023-03-25
URL dokumentahttps://hrcak.srce.hr/315469
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-06-26 12:43:53