Regarding meat quality, no significant linear or quadratic responses were found for lightness (L*), redness (a*), or yellowness (b*), though a trend toward reduced yellowness at the highest BSFL level approached significance ( p = 0.066).
The near-significant reduction in yellowness at the highest inclusion level may be explained by reduced dietary carotenoid intake and shifts in lipid deposition, as BSFL contains fewer carotenoid precursors and a different fatty-acid profile than soybean-based diets; however, the overall stability of color parameters aligns with previous reports showing limited effects of BSFL on meat appearance at practical inclusion rates [ 27 , 30 , 31 , 32 ].