SENSORY EVALUATION OF BREAST MEAT FROM BIANCA DI SALUZZO CHICKEN SUPPLEMENTED WITH LIVE AND DRIED BLACK SOLDIER FLY LARVAE

Insects are currently recognised as one of the most promising alternative and sustainable protein source in poultry nutrition. Along with the necessity to find an alternative and sustainable feed source in animal nutrition, the same is occurring in the meat sector, showing a renovating interest towards rearing slowgrowing chicken genotypes. Although scarce information existing on slow-growing chickens' slaughter performances and meat quality, they are known for their natural adaptability in alternative farming systems (i.e., organic farming) and natural resource utilisation, that can affect the sensorial profile of their meats, largely appreciated by consumers. Various sensory studies have been performed on meat derived from insects fed poultry, and the results showed the absence of negative effects on meat sensory attributes . However, any studies have investigated the effects of live and dried Black Soldier Fly (BSF) larvae supplementation on meat sensory properties of a slow-growing chicken genotype, reared in organic systems, at different slaughtering ages.