Hermetia illucens pupal exuviae and extracted chitin as functional feed for laying hens: application of artificial senses for evaluating the organoleptic quality of eggs

The growing demand for chitin, due to its properties and applications, has encouraged the search for sustainable alternatives to the traditional commercial source (crustaceans). Bioconverter insects, such as Hermetia illucens, are ideal candidates because chitin derived from pupal exuviae is a byproduct of insect farms, which primarily serve feed applications. This study aimed to assess the organoleptic characteristics of eggs produced by laying hens fed pupal exuviae and chitin functionalized feeds derived from Hermetia illucens larvae reared on agricultural waste substrates, using an artificial sensory platform composed of an E-Eye and an E-Tongue. These artificial senses replicate human sensory abilities, enabling the perception and interpretation of sight and taste through advanced sensors, similar to the human experience. A total of 72 ISA Brown laying hens were randomly assigned to three groups (six replicates with four hens per replicate): group CT (fed a basal diet), group CH (basal diet with 1g of chitin per head per day), and group EX (basal diet with 2.5g of exuviae per head per day). The trial lasted 70 days, and at the end of the study, 24 eggs were sampled to evaluate their organoleptic characteristics (yolk color, raw yolk, albumen and whole egg taste). These characteristics were assessed using the E-Eye (RGB color code) and E-Tongue (with seven potentiometric sensors). Data were analyzed with discriminant function analysis (DFA) to assess the differences between groups. The results from the E-Eye revealed a significant change in yolk color in the CH group, especially highlighted by color code 1872. Regarding taste, clear distinctions were observed among the three groups for both yolk, albumen, and whole egg. Notably, the CH group differed more significantly from the CT group in taste. While these results are preliminary, they are important for understanding the effects of novel feed sources on the organoleptic properties of eggs, which could influence consumer acceptance.