Supplementation of Hermetia Illucens Larvae to Improve Growth Performance, Meat Quality, and Intestinal Microbiology of Broiler in a Cost‐Effective Manner

Background The inclusion of Hermetia illucens larvae meal (HIL) in diets can offer a cost‐efficient strategy to improve broiler performance. Objectives This research was designed to evaluate the impacts of supplementing broiler chicken with HIL on their growth performance, meat quality, cecal microbiology and profitability. Methods A total of 200 ROSS‐308 broiler chicks were reared for 35 days and consigned to 4 treatment groups (0%, 4%, 8%, and 12% HIL), each with 5 replicates of 10 chicks. Body weight, feed intake, weight gain, and feed conversion ratio were assessed during the starter and grower phases. On day 35, three birds per replication were executed to investigate carcass attributes, meat quality, meat fatty acid profile, and intestinal microbiota. The economic analysis was conducted using current market price for inputs and products. Results Our results showed that the 12% HIL‐supplemented group had significantly higher BW at day 35 and higher ADWG during grower and overall period, along with improved overall FCR ( p < 0.05). All HIL levels significantly increased dressing percentage, as well as breast and thigh meat yields ( p < 0.05). The 8% and 12% HIL groups had higher crude protein in both breast and thigh meat, while only 12% group showed increased fat content and cooking loss ( p < 0.05). Dietary 8% and 12% HIL increased saturated fatty acid and reduced monounsaturated and ɷ‐3 fatty acids in meat ( p < 0.05). These levels also elevated the ɷ‐6/ɷ‐3 ratio, atherogenic and thrombogenic indices ( p < 0.05). All HIL levels reduced cecal E. coli and Salmonella ( p < 0.05), higher inclusion levels improved cost–benefit ratio and return on investment of broiler production ( p < 0.05). Conclusion HIL can be included in broiler diets up to 12% to improve growth performance, gut microbiology, and economic efficiency; however, 4% HIL confers a health‐favourable fatty acid profile in meat.