Evaluation of the fat oxidation quality of commercial Hermetia illucens meal

Abstract

Hermetia illucens meal is one of the most promising alternatives to fishmeal and soymeal. Fat oxidation quality of these products is crucial, as it directly influences the palatability of feed, and health of animals consuming it. During this study, oxidative quality of commercial H. illucens meal, fishmeal and soymeal was evaluated by measuring fatty acid profile, free fatty acid content, peroxide value, p-anisidine value and electron spin resonance spectra of lipid free radicals. Fishmeal and soymeal used in this study had antioxidants, either added (in fishmeal), or naturally present (in soymeal), whereas H. illucens meal had no added antioxidants. Results indicate that fishmeal contain high levels of lipid free radicals and secondary oxidation products, which may adversely affect the health of the animal consuming it. In contrast, H. illucens meal and soymeal are stable in terms of oxidative quality. The majority of soymeal consumed in Europe originates from South America, where soy farming is linked to several social and environmental challenges. H. illucens meal could be a local and sustainable alternative to fishmeal and soymeal. Oxidative stability of H. illucens meal could be attributed to the short supply chain and careful design of the thermal processing step. In case of H. illucens meal, thermal processing is effective enough to deactivate sn-1,3-lipase, while causing minimal damage to unsaturated triglycerides. H. illucens meal contain high levels of saturated fats and is thermally processed at mild conditions in comparison to fishmeal and soymeal. This may offer advantage to H. illucens meal in terms of fat oxidation quality.