Quality of Eggs and Albumen Technological Properties as Affected by Hermetia Illucens Larvae Meal in Hens’ Diet and Hen Age

摘要

Concurrently with the actual challenges in the poultry industry, we aimed to assess the changes induced by the inclusion of an alternative protein source (partially defatted larva meal, HI) at two different levels as well as hen age on the overall egg quality and deepened their effect of albumen technological properties. This study could provide useful information for the egg supply chain in order to optimize egg utilization, as a whole or as egg products, thus preventing food losses or undesirable wastes. Specifically, based on the obtained results, the eggs laid by hens fed the highest inclusion of HI would be directed towards egg product industry due to their reduced eggshell percentage and thickness which could increase their fragility. Contrariwise, due to the impaired albumen technological properties, as foaming, found in the egg laid by 27–35 wk-old hens, they could be preferentially sold as a whole.