N Balance Studies Emphasize the Superior Protein Quality of Pig Diets at High Inclusion Level of Algae Meal (Spirulina platensis) or Insect Meal (Hermetia illucens) when Adequate Amino Acid Supplementation Is Ensured.

Two age-dependent nitrogen (N) balance studies (average body mass 25 and 60 kg) utilized 16 male castrated piglets and 16 barrows to measure N utilization parameters of diets with complete substitution of SBM by alternative protein sources (SM, HM), but different AA fortifications. Lysine supplementation up to 80% of the recommended lysine (Lys) supply in diets HM (A) and SM (A) yielded similar protein quality data (63.6 ± 2.1 and 63.7 ± 3.4). Surprisingly, only in piglet diet HM (AA) did the extended AA supplementation (Lys, methionine (Met), threonine (Thr)) enhance protein quality (72.8 ± 6.7) significantly (p = 0.004). Similar trends were observed in growing pigs. However, when the level of histidine (His) in diet SM (AA) was increased, feed protein quality (71.8 ± 1.3) was significantly (p < 0.001) improved indicating the importance of adequate His supply in diets with a complete substitution of SBM by the algae meal (SM) under study. AA efficiency data extend the possibilities to explain the observed responses on protein quality. When an adequate AA balancing in the diet is guaranteed, from nutritional point of view both of the alternative proteins may replace SBM in pig diets.

Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study.

The effects on meat quality resulting from alternative dietary protein sources (Spirulina and Hermetia meal) in poultry diets are studied to determine the overall suitability of these ingredients considering state-of-the-art packaging practices-highly oxygenated modified atmosphere packaging (HiOx MAP). We monitored standard slaughterhouse parameters, such as live weight, carcass weight, dressed yield, and pH at 20 min and 24 h post mortem. In addition, we studied the effects that 3 and 7-day storage in HiOx MAP has on the overall product physico-chemical and sensory properties. In addition to previously supported effects of HiOx MAP, we found that meat quality could be improved when Spirulina replaces 50% of the soy protein in broiler diets; however, this substitution results in a dark reddish-yellowish meat colour. On the other hand, the substitution with Hermetia larval meal results in a product that does not differ from the standard fed control group, with the exception that the breast filet has a more intense flavour that decreases over storage time. All-in-all Spirulina and Hermetia meal have the potential to replace soybean meal in broiler diets without deteriorating meat quality.