On a more serious note I wonder what you could feed livestock animals that could alter the taste of their meat. It seems clear that there is a difference between grain fed animals and range fed animals. I bet bug-fed chickens taste different than corn-fed chickens.
I don't know that there's a detectable "bug flavor" in pasture chickens, but chickens are natural carnivores, and meat diets, meaning bugs, worms, small snakes, etc., do change the flavor of eggs. I know wild turkeys can eat so many chili pequins in season that the meat becomes too hot for a lot of people to eat.
There's the already mentioned widely known improvement in pork from turning them out in oak forests to eat acorns. And there are a number of varieties of cheeses in which an expert can tell you which season it was made because of the pasture plants available at those times. Of course, that's milk, and milk is closer to the intake, so to speak, than meat.
From my own limited but memorable experience, I know that beef running in wilderness and living on rough plants where there's little or no grass and certainly no trace of grain produce a depth and complexity of meat flavor that is absent in both grass and grain fed. But because of the traditional method of butchering laid out on a tarp without being hung, some of that flavor might have been in the blood.
Wild meat always has more flavor. Some, like feral hog, can become too strong, presumably from diet, since they are the same domestic species. It may not be entirely diet. Wild animals exert themselves more and more frequently, in additional eating an extremely wide variety of food that often changes with the season and that is almost always of more "interesting" taste than corn or pasture grasses. The two traits combined, might move the flavors created by foods into the constantly renewed muscles more rapidly and more thoroughly than in an animal that just stands there and eats all day.