M. Silvi
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
M. Silvi has a total of 12 co-authors. Here are the top co-authors by number of shared publications:
- Alessio Bonaldo
Department of Veterinary Medical Sciences DIMEVET , University of Bologna , Ozzano dell’Emilia , Bologna , Italy , unibo.it
1 shared publication - Anna Badiani
Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di sopra 50, 40064 Ozzano Emilia, Bologna, Italy
1 shared publication - Fabio Brambilla
VRM S.r.l. Naturalleva, 37044 Cologna Veneta, VR, Italy
1 shared publication - Federico Sirri
Dipartimento di Scienze e Tecnologie Agro-Alimentari, Alma Mater Studiorum, Università di Bologna
1 shared publication - Francesca Soglia
Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Piazza Goidanich 60, Cesena, (FC), 47521, Italy
1 shared publication - Giulia Baldi
Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Bologna, Italy
1 shared publication
Latest Publications
- Open Access
- 14 August 2023
- Published by Walter de Gruyter GmbH in Journal of Insects as Food and Feed
- Vol. 9 (12) , 1615-1629
Effect of different inclusion levels of defatted Hermetia illucens larvae meal on fillet quality of gilthead sea bream (Sparus aurata)
In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulation due to its valuable nutritional profile. This research aimed to compare the effects of different dietary inclusion levels (5, 10, and 15%) of Hermetia illucens (HI) larvae meal on Sparus aurata (initial weight: 98.6 ± 0.6 g) sensorial, technological, and nutritional fillets quality. Fish were fed experimental diets over 113 days. Results showed that the inclusion of defatted HI larvae meal did not induce off-flavours in gilthead sea bream fillets. No significant differences were found in appearance, mouthfeels, and texture, while a difference emerged in the trait ‘cooked chicken breast’ for odour and flavour characteristics. Moreover, fillets’ quality traits and proximate composition analyses performed did not show significant differences between the treatments. The fillets’ fatty acid content showed that higher inclusion of HI meal leads to higher saturated fatty acids content, while no significant difference in polyunsaturated fatty acids was observed among treatments. Results have a positive implication as dietary HI did not negatively affect the fatty acids composition or quality of sea bream fillets.
- 14 August 2023
- Published by Walter de Gruyter GmbH in Journal of Insects as Food and Feed
- Vol. 9 (12) , 1615-1629
Open AccessEffect of different inclusion levels of defatted Hermetia illucens larvae meal on fillet quality of gilthead sea bream (Sparus aurata)
In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulation due to its valuable nutritional profile. This research aimed to compare the effects of different dietary inclusion levels (5, 10, and 15%) of Hermetia illucens (HI) larvae meal on Sparus aurata (initial weight: 98.6 ± 0.6 g) sensorial, technological, and nutritional fillets quality. Fish were fed experimental diets over 113 days. Results showed that the inclusion of defatted HI larvae meal did not induce off-flavours in gilthead sea bream fillets. No significant differences were found in appearance, mouthfeels, and texture, while a difference emerged in the trait ‘cooked chicken breast’ for odour and flavour characteristics. Moreover, fillets’ quality traits and proximate composition analyses performed did not show significant differences between the treatments. The fillets’ fatty acid content showed that higher inclusion of HI meal leads to higher saturated fatty acids content, while no significant difference in polyunsaturated fatty acids was observed among treatments. Results have a positive implication as dietary HI did not negatively affect the fatty acids composition or quality of sea bream fillets.