The aim of this study is to evaluate the influence of caterpillar (Imbrasia oyemensis) and fish (Thunnus albacares) meals on the sensorial quality of broiler meat. This caterpillar meal (Imbrasia oyemensis) has been incorporated into chicken feed as a substitute for fish meal (Thunnus albacares)..The substitution rate was 0, respectively; 1/3; 2/3 and 3/3 in Ro diets; R33; R66 and R100. Four batches of 25 chickens (cobb 500) of 2 weeks of age were fed with these four rations during 5 weeks of experimentation. The thighs, wings and breasts of the 3 chickens slaughtered in batches were cut, fried in oil for 20 min at 150 ° C. The organoleptic quality of the chicken meat was evaluated by a jury. The sensory evaluation method of the samples was the hedonic test. The results of the chemical analysis of the two meals showed that the caterpillar (Imbrasia oyemensis) is richer in protein (53.57 ± 0.23% vs 38.56 ± 0.14%) that of fish (Thunnus albacares). It was poorer in ash (2.17 ± 1.41 vs 7.73 ± 0.09) than fishmeal. Results of the organoleptic quality of chicken meats, indicated that the color and taste did not undergo any significant changes. On the other hand, the increasing rates of caterpillar meal were slightly correlated with the smell of the meat and moderately with the firmness of the meat. Chenille odor and firmness increased with increasing rates of caterpillar meal in chicken rations. Mortality was not correlated with caterpillar meal levels in chicken diets. Thus the caterpillar (Imbrasia oyemensis) can be validly incorporated into the diet of broilers without the risk of significantly modifying the production and characteristics of the meat. It may be recommended to poultry farmers as an alternative source of protein for poultry in tropical countries.
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