Effect of Dietary Inclusion of House Cricket (Acheta domesticus) Meal on Carcass Characteristics and Meat Quality in Rabbits

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Abstract
The search for sustainable feed ingredients has increased interest in insect-derived proteins for livestock production. This study evaluated the effects of replacing 3% soybean meal with house cricket (Acheta domesticus) meal on carcass traits, meat quality, proximate composition, and fatty acid profile of growing rabbits. Twenty-four weaned New Zealand White rabbits were assigned to either a control (CNT) or a cricket meal diet (ADM) from 35 to 85 days of age. Physical meat quality was evaluated in the Longissimus thoracis et lumborum (LTL), while proximate composition and fatty acid profile were determined in LTL and thigh muscles. Carcass performance was not affected by dietary treatment, whereas the cricket meal diet increased adiposity, resulting in greater scapular and perirenal fat deposition (p < 0.001) and a higher fat proportion in the hind leg (p = 0.011). Physical meat quality traits were unaffected, except for higher cooking loss in ADM-fed rabbits (p = 0.039). Cricket meal increased crude fat and modified the fatty acid composition by increasing n-6 PUFA (p = 0.013) and reducing n-3 PUFA (p < 0.001), resulting in a less favorable n-6/n-3 ratio. Overall, cricket meal modified lipid deposition and fatty acid composition without compromising carcass performance, although its greater lipid contribution should be considered when interpreting these effects.

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