DATASET meat quality of guinea pig fed with Hermetia illucens as protein source
The hypothesis was that black soldier fly larvae meal (BSF) could replace the soybean meal as protein source in guinea pig nutrition. Meat quality parameters were analyzed (proximate composition, pH, color, water holding capacity, amino acids and fatty acids profile) and statistical analysis was performed looking for significant differences among treatments (T0: diet having soybean meal as the protein source; T1: diet having 50% of BSF and 50% of soybean meal as protein sources; T2: diet having BSF as the protein source (100% replacement of soybean meal)). For statistical analysis, the software Statgraphics Centurion 18 and non parametric test (kruskal-wallis) were selected to assess the impact of soybean replacement by BSF in meat quality.
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Skin, bones, viscera and underskin fat were removed from guinea pigs before analyses. Meat color was measured using a Konica Minolta Chroma meter CR-400 (CIELab space color) in the rectus abdominis. Color measures were taken in the CIE L*a*b* colour space (illuminant: D65; visual angle: 10; SCI mode; 11-mm aperture for illumination and 8 mm for measurement; chromometer was calibrated with the white calibration tile provided with the equipment). pH was measured using a SI Analytics HandyLab 100 portable pH meter in the Longissimus lumborum; water holding capacity (WHC) was measured through weight difference in meat after pressing the biceps femoris and expressed as the percentage of fluid released. WHC, pH and color were measured after 8 hours of slaughtering. Right after these analyses were finished, meat samples were immediately frozen and stored at -18°C for 2 weeks. Prior to proximate composition, amino acids, and fatty acids analyses, guinea pigs meat samples were defrosted and homogenized. Moisture was measured according to AOAC 950.46 method; Protein was measured according to AOAC 928.08 method; Fat was measured according to AOAC 960.39 method; Ashes were measured according to AOAC 920.153 method. Amino acid profiles of guinea pig meat awere analyzed using a HPLC (Chromaster, Hitachi®, Japan), with fluorescence detector (wavelength was fixed at 254nm) and a reversed-phase column (300x3.9mm, pore size 60 Å, Novapack Ci8, 4j, Waters) according to the method described by (Heinrikson and Meredith, 1984), using (A) Sodium acetate 25mM -0.02% NaOH and (B) Acetonitrile as solvents. The gradient was set as follows: 0-3 min linear gradient A:B (91:9) to A:B (86:14), 3-13min A:B (86:14), 13-30 min linear gradient A:B (86-14) to (69:31), 30-35min A:B (69:31). Samples were previously hydrolyzed with HCl 6N for 24h at 100°C and then derivatization was performed using Diethyl ethoxymethylenemalonate. For identification and quantitation, it was used a external standard mix of amino acids. Fat from meat samples (100 g) was extracted with chloroform (100ml), methanol (200ml) and water (100ml). The extract was then filtered using a Whatman N°1, transferred into a separatory funnel for 3 h and filtered with Whatman N°41 and washed with 5g of sodium sulfate (to remove water). After extraction, 50 mg of fat samples were treated with 2.5 ml of petroleum ether and saponification and methylation was performed using 0.25 ml of sodium hydroxide 2N in methanol and then neutralized with 0.3 ml of hydrochloric acid 2N in methanol. Fatty acid profile was then analyzed according to AOAC 996.06 using a GC (Autosystem XL, Perkin Elmer, USA) with flame ionization detector (FID), a 30mx0.25mmx0.25µm Spelcowax-10 column (Supelco, SigmaAldrich, USA). Fatty acid external standards (Sigma Aldrich) were used for quantification. Oven temperature was set from 160°C to 230°C in 65 min, split mode 100:1 with 2 µl injection volume and hydrogen as carrier gas.