Quality and Consumer Acceptance of Products from Insect-Fed Animals

Abstract

Fish and soybean meal are the most common protein sources in aquaculture and poultry feed ingredients, but these conventional sources are no longer sustainable and will be further limited by increasing prices. New and sustainable protein sources for animal feeds are necessary, and insects seem a promising, novel option due to their good nutritional profile and lower environmental impact. After a brief introduction, this chapter critically reviews the latest knowledge about the dietary use of insect meals in fish, shellfish and avian species. Particular focus is put on their impact on the flesh and meat of aquaculture and poultry products in terms of sensorial perception and quality traits. In general, analysis of sensory properties shows that for both products no differences were perceived if untrained panelists were involved in the sensorial analysis. Concerning meat and flesh quality, results are controversial, but a dramatic influence of insect meal fatty acid (FA) profile with a decrease in long chain n-3 FA content has been observed in both species. Moreover, an overview on the available data about consumer acceptance towards food products from insects-fed animals is provided.