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Simple Summary: Tenebrio molitor, or yellow mealworm, has demonstrated strong potential as a sustainable protein source in the diet of poultry. This study aims to investigate the effect of different doses of low-fat Tenebrio molitor meal included in the diet of Ross 308 broilers on their growth performance and carcass composition. We found that the inclusion of low-fat Tenebrio molitor meal at an amount of 10% in the diet affected negatively the body weight gain (BWG) and the feed conversion ratio (FCR) of the birds. The doses of 7.5% and 10% of the insect meal were associated with lower carcass weight, a lower percentage of the breast, and a higher percentage of the back in the broilers. Tenebrio molitor is considered a sustainable protein source for diets in poultry. It has been investigated in regard to the performance, health status, and product quality in different poultry species. This study was designed to evaluate the effect of low-fat Tenebrio molitor meal (LFTM) included in the broilers' diet on the growth performance and carcass composition of the birds. The trial was conducted at the Institute of Animal Science-Kostinbrod, Bulgaria. A total of 120 male one-day-old Ross 308 broilers were allocated to 5 groups. After an adaptation period of 14 days, the birds were fed a basal diet (C) and diets including LFTM in amounts of 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10). The growth performance of the birds was measured during the trial. At 35 days of age, 8 birds per group were slaughtered, and their carcass quality was evaluated. We found a linear response of BWG and FCR towards the inclusion of Tenebrio molitor meal (TM) in the diet. For the whole period (14–35 d), the BWG decreased (p = 0.0002), while the values of FCR increased (p = 0.0001) with the increase in the levels of the insect meal. The doses of 7.5% and 10% of the insect meal were associated with lower carcass weight and also decreased the yield of the breast. The results of the study indicated that the incorporation of LFTM, especially in amounts of 7.5–10%, could not be appropriate for broilers due to adverse effects on the growth performance and carcass composition. [ABSTRACT FROM AUTHOR]

Breeding of chickens is divided in two categories: meat production with focus on the males, and egg production – targeting the females. Culling of male layer-type chickens is a long-standing practice but is now ban some European countries. The dual-purpose cocks (based on Bresse Gauloise) are potential solution to the problem with banned culling practices. The aim of this work is to compare the cooked smoked cockerel products derived from male layer-type chickens (MLC) and dual-purpose cocks (DPC). The highest sensory scores were awarded to the thighs and fillets of the DPC. The hardness, springiness, gumminess, and chewiness, were greater in the thighs of the MLC. In contrast, these parameters were lower in the fillets. The degree of proteolysis in the thighs and fillets of the MLC was greater. The protein content in the tight was not affected by the breed of the cockerels. In contrast higher protein content in MLC fillets was found. Fat or ash content was not affected significantly by the breed of the cockerels. Overall, both breeds of cockerels used for the production of cooked smoked products had a similar and sufficiently high yield, establishing an opportunity for their industrial utilization.

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH (p = 0.0025) and stability (p < 0.0001) but a darker colour (p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter (p = 0.0017), while YMF decreased its structural strength (p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages (p = 0.0010) and increased over time (p = 0.0136), whereas the elasticity was lower in the YMF group (p < 0.0001). The protein and fat contents were higher (p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers. [ABSTRACT FROM AUTHOR]

An experiment was carried out in the Institute of Animal Science—Kostinbrod, Bulgaria, to investigate the growth performance of male layer-type chickens (Lohmann Brown Classic), raised to 6 and 9 weeks of age, to evaluate the economic aspects of this rearing, as well as to present changes in the quality characteristics of the meat during frozen storage. The chickens were reared in a controlled microclimate with an initial stocking density of 9 birds/m2. After 6 weeks of age, fragmentation of the stocking density was applied, and then it diminished to 3 birds/m2. The chickens were slaughtered at 6 and 9 weeks of age. Ten 9-week-old chickens were subjected to carcass analysis. Meat quality parameters (pH, color), degree of proteolysis (free amino groups), and lipid oxidation (content of peroxides and TBARS) were assessed in fresh breast and thigh meat (0 d) and in samples stored for 60 and 120 days at −18 °C in chickens slaughtered at 6 and 9 weeks old. The mean live weight of the male layer-type chickens at 6 weeks was 608.81 g, while the 9-week-old chickens reached 1115.93 g. The feed conversion ratio (FCR) for the whole period of rearing was 2.75. There were no considerable deviations in the meat traits, indicating quality deterioration over the course of the frozen storage. There was a significant increase in the pH of the breast and thighs, reaching maximum values for 60 days of storage in the 6-week-old chicks, while in the 9-week-old birds, pH peaked in the samples stored for 120 days. The changes in the dynamics of pH corresponded to those of proteolysis. There was an increase in lightness (L*), allowing for higher values in the samples stored for 60 days to be reached regardless of the type of meat and age of the chickens. The content of the peroxides increased considerably for 60 days of frozen storage and decreased afterwards. During storage, there was a constant increase in the secondary products of lipid oxidation. Our results indicated that the application of practices such as the fragmentation of stocking density and finding the suitable age for slaughter have significant importance for the profitability of producing meat product from male layer-type chickens. We found that rearing this type of bird until 9 weeks of age resulted in lower costs and higher economic efficiency. [ABSTRACT FROM AUTHOR]

A pilot study as a survey about the attitude of the participants towards the widespread practice of culling male layer-type chickens was carried out. An alternative solution to the problem has been proposed by raising these birds for meat. The layer cockerels of Lohmann Brown Classic were reared in the Institute of Animal Science-Kostinbrod, Bulgaria, and slaughtered at the age of 5 and 9 weeks. Two products “Little Cockerel” (200 g) and “Big Cockerel” (900 g) were prepared from the 5 and 9 week old chickens, respectively. The opinion of the respondents was in favor of the product with the higher weight. It was further cooked and sensory evaluation was done. The volume of the production that the respondents would buy at different price ranges was determined. According to the results of the case described, we can conclude that the “Big Cockerel” test product corresponded to a greater extent to the preferences of the participants in the survey for an innovative poultry meat product. It demonstrated potential for successful market realization with maximum utilization of the product manufactured in the country. [ABSTRACT FROM AUTHOR]

A mathematical model has been developed to assess the digitization of the beekeeping sector. For this purpose, the summarized results of questionnaire surveys of 37 apiaries located in the regions of Plovdiv and Pleven municipalities in Bulgaria were used. For evaluation on the degree of digitization of the apiaries we took under consideration only what software and hardware products are used. The results showed a low degree of digitization of the studied apiaries - in 27 out of 37 studied apiaries there were no data about the use of software and hardware applications, and the average level of digitization for the studied apiaries according to the model we developed was within 8-9 %. A survey on the awareness of those employed in the beekeeping about some basic digital products for collecting, storing and distributing information and their willingness to use them in the future was also conducted. It was found that between 21% and 35% of the respondents were not familiar with the basic digital products. Far more worrying was that between 50 % and 70% of respondents stated that they were familiar with the listed digital products, but did not intend to use them in the near future. [ABSTRACT FROM AUTHOR]

A mathematical model was tested to assess the digitization of stock farms in various sub-sectors of animal husbandry from the region of southwestern Bulgaria. In the assessment of the farm, only the software and hardware devices used by the persons employed in the respective farm were taken into account. The farms consisted of 5 departments located in a hierarchical structure on 4 levels. The results showed a relatively low degree of digitization of the surveyed farms. Comparisons were made for effective transfer and use of incoming information within each department of the surveyed farms. A unified 20-digit code is proposed for use to estimate the degree of digitization. [ABSTRACT FROM AUTHOR]

Digitalization as a process of information transformation does not happen suddenly, but has historical stages of development. These stages are interrelated, and each is fundamental to the next one. Although there is no clear boundary between the stages, the technological advantages that characterize each of them can be considered as clearly marked characteristics of the periods. Thus we can divide the historical development of the digital technologies so far into 5 different stages. Based on this we have built a timeline, showing the sequence of their appearance and the estimated time of their implementation into poultry practice. The study also confirmed the fact that digital technologies are entering extremely fast, due to several things: 1) The ability to collect increasing amounts of information, which requires the creation of a new type of carriers, such as digital. 2) The large amount of information generated daily in poultry practice further favours their rapid assimilation. 3) The low added value of the final product and the risky nature of the investment also make the owners in the sector extremely receptive. All that has been said so far characterizes the poultry industry as a favourable field for testing new digital applications and their entry into animal husbandry. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the effect of the type of rearing (sex separate vs. straight-run) in broiler chicks on their performance, carcass and meat quality. The trial was carried out in the experimental poultry farm of the Institute of Animal Science - Kostinbrod with the fast growing hybrid Cobb-500. The one day old chickens were sexed, marked and separated into three groups (n = 100): two sex separate groups containing male and female chickens respectively and one straight-run reared into deep litter. The chickens were fed ad libitum starter, grower and finisher diet and the major zootechnical parameters were controlled. The carcass quality and meat chemical composition were analyzed at 35 d of age. The effect of the rearing system was slight in the male birds and was mainly related to the weight gain and the feed intake per kg weight gain at 35 days of age showing certain advantage for the straight-run chickens. The female straight-run birds, on the other hand, showed lower weight gain at 35 and 49 days of age (P < 0.05) as well as higher feed intake per kg body weight and weight gain (P < 0.001) at 49 days. Significant difference between the sex separate reared groups and the straight-run one were observed in regard to the content of the abdominal fat (lowest in the male sexed chicks) and leg (highest in the male sexed and straight run chicks). Except for the ash content, the type of rearing did not exert any significant differences in the major chemical components of the breast and leg meat between the groups. [ABSTRACT FROM AUTHOR]

The purpose of the current research was to study the influence of dietary supplementation of nettle (Urtica dioica) on laying performance, egg quality and blood serum biochemical parameters of layers. A total of 60 laying hens (42 weeks old) from Lohman Klassik Brown breed were randomly allocated into three groups: a control and two experimental groups (n = 20 hens per group). All layers received compound feed with the following nutritional value: 2710 Kcal/kg metabolizable energy; 16.44% crude protein; 3.32% crude fats; 4.58% crude fibres; 3.73% Ca; 0.49% P. The hens from the experimental groups received 0.3% (experimental group 1) and 0.5% (experimental group 2) of dried nettle with the diet. Both experimental groups had significantly higher egg yolk pigmentation (p < 0.001) compared with the control group. A significantly lower egg yolk cholesterol content was found in hens from experimental group 1 (p < 0.05). Nettle addition reduced significantly blood serum glucose (p < 0.01 and p < 0.05 in experimental groups 1 and 2, respectively) as well as the total serum cholesterol content (p < 0.001). [ABSTRACT FROM AUTHOR]