Effect of algae and pea protein on carcass quality (breast meat yield), meat quality, shelf life, and consumer acceptance – Results from practical trials

Summary

Microalgae and pea protein show promise as sustainable alternatives to soy in organic chicken feed. This study examined consumer perceptions of organic broiler chickens raised on three grower feed diets containing different protein sources: (A) soybean and pea, (B) microalgae and pea, and (C) pea. A total of 122 consumers were recruited and participated in this study, and 176 chickens were cut up for carcass evaluation. While consumers had an equal preference for the appearance, taste, and texture of the cooked chicken samples, younger consumers (18-49 years, n=50) preferred the microalgae-pea fed chicken (B) over soybean-pea chicken (A) (p = 0.010). The choice experiment indicated a preference for the appearance of the yellow microalgae-pea and pink pea fed chickens (B, C) over soybean-pea chicken (A) (p < 0.001). Younger consumers had a more positive perception towards microalgae fed chickens, particularly its taste, nutrition, and safety. Aside from the consumers, the carcass analysis showed a tendency of enhanced growth and breast meat yield (%) for the chickens fed the microalgae-pea diet, compared to the control (p = 0.025). In conclusion, the microalgae fed chickens had a higher breast meat yield (%) than the soybean fed and Danish consumers appear receptive to organic chickens raised on microalgae-supplemented feed.