We evaluated the effect of dietary inclusion of different ratios of Desmodium intortum (DI) and black soldier fly larvae meal (BSFLM) on sensory traits and physicochemical qualities of broiler chicks meat. Three formulations: T1:75%BSFL:25%DI; T2:50%BSFL:50DI, and T3:25BSFL:75% DI as a protein source were tested. A conventional feed was used as the control diet. On day 42, the chickens were slaughtered, and thigh muscles were used for sensory and physicochemical evaluations. T1 was preferred for its flavour and tenderness, T2 for its juiciness and T3 for its colour, flavour, taste and overall acceptability scores. In terms of physical properties, all three types of meat had significantly lower moisture content and a higher water holding capacity than the control. T3 had the lowest moisture content, cooking loss and pH, whereas the meat from control diet had the highest cooking loss and pH. No significant differences were found in terms of meat lightness;...

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