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Tognocchi M, Abenaim L, Adamaki-Sotiraki C, Athanassiou GC, Rumbos IC, Mele M, Conti B, Conte G. Effect of different diet composition on the fat profile of two different black soldier fly larvae populations. Animal 2024; 18:101205. [PMID: 38905779 DOI: 10.1016/j.animal.2024.101205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 06/23/2024] Open
Abstract
Black soldier fly larvae (Hermetia illucens; BSFL) can transform organic wastes into nutritional biomass useful in animal feeding. The aim of this work was to study the effect of five diets (meat, fruit, vegetable substrates, a mix of them and control) on the profile of fatty acids (FAs) and sterols of BSFL. For a more exhaustive characterization of the nutritional properties, the profile of esterified FAs in the sn-2 position of the triglycerides, the most absorbed lipid component during animal digestion was evaluated. The dietary effect was estimated on two different Hermetia illucens populations (Greek - UTH and Italian - UNIPI). The diet affected all the lipid fractions examined. Regardless of diet, the fat was characterized mainly of lauric acid and other saturated FAs, which were found to be synthesized by the larvae, as it was not present in any of the five substrates. In general, UTH larvae contained a higher level of lipids (7.38 vs 2.48 g/100 g of larvae; P < 0.001) and saturated FAs (49.71 vs 36.10 g/100 g of Total Lipids; P < 0.001) and a lower percentage of monounsaturated FAs (14.74 vs 26.70 g/100 g of Total Lipids), C18:3n-3 (0.67 vs 1.13 g/100 g of Total Lipids; P < 0.001), and C18:2c9t11 (2.02 vs 2.80 g/100 g of Total Lipids; P < 0.001). Irrespective of the populations, BSFL reared on control and fruit substrates showed higher level of lipids (8.06 and 5.61 g/100 g of larvae, respectively), and saturated FA (38.99 and 71.19 g/100 g of Total Lipids, respectively), while the presence of meat increased the level of C20:4n-6, C20:5n-3 and C22:5n-3 (0.70, 0.13 and 0.45 g/100 g of Total Lipids, respectively). The results confirmed that BSFL accumulate phytosterols in their lipid fraction. The sterol profile was strongly influenced by the substrate on which the larvae were reared, with higher levels of cholesterol in the larvae of the meat group (38.55 mg/100 g of Total Lipids) and of stigmasterol and campesterol (9.04 and 15.23 mg/100 g of Total Lipids, respectively) in those of the vegetable group. The sterol content between the two populations was significantly different, with a higher percentage in UTH larvae (113.28 vs 34.03 mg/100 g of Total Lipids; P < 0.001). Finally, BSFLs showed a high plasticity of the lipid profile depending on both the substrate and the metabolism linked to the different populations. This variability allows the nutritional characteristics of the BSFL to be shaped by modifying the substrate, to adapt it to the technological and feeding needs to which the larvae are destined.
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Affiliation(s)
- M Tognocchi
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto, 80, 56124 Pisa, Italy
| | - L Abenaim
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto, 80, 56124 Pisa, Italy
| | - C Adamaki-Sotiraki
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Phytokou Str., 38446 Volos, Greece
| | - G C Athanassiou
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Phytokou Str., 38446 Volos, Greece
| | - I C Rumbos
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Phytokou Str., 38446 Volos, Greece
| | - M Mele
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto, 80, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - B Conti
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto, 80, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - G Conte
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto, 80, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.
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Murugu DK, Onyango AN, Ndiritu AK, Nyangena DN, Osuga IM, Cheseto X, Subramanian S, Ekesi S, Tanga CM. Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries. FUTURE FOODS 2024; 9:None. [PMID: 38932931 PMCID: PMC11197024 DOI: 10.1016/j.fufo.2024.100316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 02/06/2024] [Accepted: 02/06/2024] [Indexed: 06/28/2024] Open
Abstract
The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234-246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8-56.9% -) and fat (31.7-33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9-31.2 mg/100 g-) and oleic acids (10.9-11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries.
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Affiliation(s)
- Dorothy K. Murugu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
| | - Arnold N. Onyango
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
| | - Alex K. Ndiritu
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
- Department of Public Health, University of Kabianga, P.O. Box 2030-20200 Kericho, Kenya
| | - Dorothy N. Nyangena
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Isaac M. Osuga
- Department of Animal Science, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya
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Škvorová P, Kulma M, Božik M, Kurečka M, Plachý V, Slavíková D, Šebelová K, Kouřimská L. Evaluation of rapeseed cake as a protein substitute in the feed of edible crickets: A case study using Gryllus assimilis. Food Chem 2024; 441:138254. [PMID: 38194792 DOI: 10.1016/j.foodchem.2023.138254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/12/2023] [Accepted: 12/19/2023] [Indexed: 01/11/2024]
Abstract
This paper aimed to investigate the optimization of Gryllus assimilis farming production by examining the effects of replacing soybean meal with rapeseed cake (25-100%) and supplementing it with rapeseed oil. The results reveal no adverse effects of soybean meal replacement on the feed conversion ratio and weight of the harvested crickets. However, incorporating larger quantities of rapeseed cake into the diet increased crude protein and decreased fat content. Moreover, the composition of fatty acids varied significantly, with increased levels of oleic acid and decreased levels of palmitic acid, while a high rapeseed cake content led to a decrease in the atherogenic and thrombogenic index values. The amino acid composition remained unaffected. In conclusion, the study demonstrates that rapeseed cake can serve as a viable substitute for soybean meal in the diet of Gryllus assimilis.
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Affiliation(s)
- Petra Škvorová
- Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Praha - Suchdol, Czech Republic.
| | - Martin Kulma
- Department of Zoology and Fisheries, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Praha - Suchdol, Czech Republic.
| | - Matěj Božik
- Department of Food Science, Czech University of Life Sciences, Prague Kamýcká 129, 165 00, Praha - Suchdol, Czech Republic.
| | - Michal Kurečka
- Department of Zoology and Fisheries, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Praha - Suchdol, Czech Republic.
| | - Vladimír Plachý
- Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Praha - Suchdol, Czech Republic.
| | - Daniela Slavíková
- Department of Zoology and Fisheries, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Praha - Suchdol, Czech Republic.
| | - Kateřina Šebelová
- Department of Food Science, University of Chemistry and Technology Prague, Technická 5, 166 28, Prague 6 - Dejvice, Czech Republic.
| | - Lenka Kouřimská
- Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Praha - Suchdol, Czech Republic.
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Promwee A, Chinarak K, Panpipat W, Panya A, Phonsatta N, Harcet M, Chaijan M. Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil ( Rhynchophorus ferregineus) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets. Foods 2023; 12:3474. [PMID: 37761183 PMCID: PMC10529308 DOI: 10.3390/foods12183474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/09/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Herein, the effect of supplementing ground sago palm trunk (GSPT) with varying concentrations of plant-based ingredients (PIs), including rice bran (RB), soybean meal (SM), and perilla seed (PS), on the nutritional profile of sago palm weevil larvae (SPWL) was investigated. Increased PS intake induced an increase in α-linolenic acid level and a reduction in the n-6/n-3 ratio in SPWL (p < 0.05). The presence of fatty acids in SPWL was determined predominantly by the fatty acid profile in the feed. The activities of Δ5 + Δ6 desaturases and thioesterase were not different among SPWL fed different diets (p < 0.05); however, PI intake resulted in low suppression of fads2 gene expression. RB, SM, and PS at the appropriate concentrations of 17.5%, 8.8%, and 7.0% in GSPT (F3 diet), respectively, boosted both protein quantity and quality of SPWL, as indicated by higher levels of essential amino acids, particularly lysine, than the FAO protein reference. Therefore, incorporating PIs into a regular diet is a viable method for enhancing the nutritional value and sustainability of farm-raised SPWL as a potential alternative source of high-quality lipid and protein.
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Affiliation(s)
- Athakorn Promwee
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
| | - Khanittha Chinarak
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; (A.P.); (N.P.)
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand; (A.P.); (N.P.)
| | - Matija Harcet
- Division of Molecular Biology, Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (A.P.); (K.C.); (M.C.)
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Chinarak K, Panpipat W, Panya A, Phonsatta N, Cheong LZ, Chaijan M. A Novel Strategy for the Production of Edible Insects: Effect of Dietary Perilla Seed Supplementation on Nutritional Composition, Growth Performance, Lipid Metabolism, and Δ6 Desaturase Gene Expression of Sago Palm Weevil ( Rhynchophorus ferrugineus) Larvae. Foods 2022; 11:foods11142036. [PMID: 35885278 PMCID: PMC9318320 DOI: 10.3390/foods11142036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/05/2022] [Accepted: 07/08/2022] [Indexed: 11/16/2022] Open
Abstract
The nutritional value, growth performance, and lipid metabolism of sago palm weevil larvae (Rhynchophorus ferrugineus, SPWL) raised on plant-based diets (soybean, rice bran, and ground sago palm trunk (GSPT)), supplemented with various concentrations (0, 3, 7, 15, and 20%) of perilla seed (PS) were compared with traditional diets i.e., regular GSPT (control) and GSPT supplemented with pig feed. All supplemented diets rendered SPWL with higher lipid and protein contents (p < 0.05). Supplementing with 7−20% PS enhanced α-linoleic acid content in SPWL, resulting in a decrease in the n-6:n-3 ratio to a desirable level. Dietary PS supplementation increased Δ9 (18), total Δ9 and Δ5 + Δ6 desaturase indexes, fatty acid (FA) unsaturation, and the polyunsaturated FA:saturated FA ratio in SPWL, while lowering atherogenicity index, thrombogenicity index, and Δ6 desaturase (fads2) gene expression. Boosting with 7% PS improved the majority of growth parameters and enhanced essential amino acid and mineral contents (p < 0.05).
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Affiliation(s)
- Khanittha Chinarak
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (K.C.); (M.C.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (K.C.); (M.C.)
- Correspondence: ; Tel.: +66-7567-2319; Fax: +66-7567-2302
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand; (A.P.); (N.P.)
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand; (A.P.); (N.P.)
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (K.C.); (M.C.)
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Zhuang Y, Dong J, He X, Wang J, Li C, Dong L, Zhang Y, Zhou X, Wang H, Yi Y, Wang S. Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing. Front Nutr 2022; 9:913297. [PMID: 35719170 PMCID: PMC9201814 DOI: 10.3389/fnut.2022.913297] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Accepted: 05/09/2022] [Indexed: 11/13/2022] Open
Abstract
Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive oil (OO), and lard oil (LO) as the research objects, with an aim to investigate the impact of heating temperature and fatty acid type on the generation of LOPs (α-dicarbonyl compounds, malondialdehyde (MDA), α,β-unsaturated aldehydes, and 16 volatile aldehydes). Results showed that LOPs increased significantly (p < 0.05) with the increase in temperature (100 ~ 200°C). Furthermore, the amount of 2,3-butanedione (159.53 μg/g), MDA (3.15 μg/g), 4-hydroxy-hexenal (3.03 μg/g), 2-butenal (292.18%), 2-pentenal (102.26%), hexanal (898.72%), and 2,4-heptadienal (E, E) (2182.05%) were more at 200°C in SO rich in polyunsaturated fatty acids (PUFAs) than other oils. Results from heat map analysis indicated that the 2, 4-heptadienal, and glyoxal related to the myristic acid of oil. Moreover, the MDA was in close association with PUFAs. Based on the effect of temperature and fatty acid type on the generation of LOPs, this study could serve as a control method to reduce harmful LOPs.
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Affiliation(s)
- Yuan Zhuang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Jun Dong
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaomei He
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Junping Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Changmo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Xiaofei Zhou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Hongxun Wang
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Yang Yi
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
- *Correspondence: Shuo Wang
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Chinarak K, Panpipat W, Panya A, Phonsatta N, Cheong LZ, Chaijan M. Improved long-chain omega-3 polyunsaturated fatty acids in sago palm weevil (Rhynchophorus ferrugineus) larvae by dietary fish oil supplementation. Food Chem 2022; 393:133354. [PMID: 35667178 DOI: 10.1016/j.foodchem.2022.133354] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 04/29/2022] [Accepted: 05/28/2022] [Indexed: 01/21/2023]
Abstract
The nutritional values of sago palm weevil larvae (SPWL) reared on mixed plant-based diets (ground sago palm trunk (GS), cornmeal, rice bran, soybean, and perilla seed), containing different levels of dietary fish oil (FO) were compared to those reared on commercial pig feed (PF) and GS. Increased FO content resulted in an increase in ω-3 fatty acids (FA) in SPWL (p < 0.05), especially α-linolenic acid and eicosapentaenoic acid. When fed FO-fortified diets instead of PF, the health-promoting indices of the SPWL lipid improved significantly (e.g., decreased ω-6/ω-3 ratio, thrombogenicity index, and hypercholesterolemic FA with increased PUFA content). The lipid, protein, and mineral contents of SPWL were increased while growth performance was maintained on a 1.5% FO-fortified diet. Higher FO levels (3-5%) had a negative impact on the nutritional values and growth performance of the SPWL. Thus, there was a reasonable chance of developing a high-nutrient alternative insect for human consumption.
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Affiliation(s)
- Khanittha Chinarak
- Food Technology and Innovation Research Centre of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Centre for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Centre for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Rd., Khlong Nueng, Khlong Luang, Pathumthani 12120, Thailand
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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Alfiko Y, Xie D, Astuti RT, Wong J, Wang L. Insects as a feed ingredient for fish culture: Status and trends. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2021.10.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Jayanegara A, Gustanti R, Ridwan R, Widyastuti Y. Fatty acid profiles of some insect oils and their effects on in vitro bovine rumen fermentation and methanogenesis. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1841571] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Anuraga Jayanegara
- Department of Nutrition and Feed Technology, IPB University, Bogor, Indonesia
| | - Rinda Gustanti
- Department of Nutrition and Feed Technology, IPB University, Bogor, Indonesia
| | - Roni Ridwan
- Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, Indonesia
| | - Yantyati Widyastuti
- Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong, Indonesia
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Oonincx DG, Laurent S, Veenenbos ME, van Loon JJ. Dietary enrichment of edible insects with omega 3 fatty acids. INSECT SCIENCE 2020; 27:500-509. [PMID: 30801963 PMCID: PMC7216978 DOI: 10.1111/1744-7917.12669] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 01/07/2019] [Accepted: 01/24/2019] [Indexed: 05/15/2023]
Abstract
Edible insects are advocated as sustainable and healthy food and feed. However, commercially produced insects are often low in n-3 fatty acids and have suboptimal n-6/n-3 ratios. A certain amount and proportion of these FAs is required to optimize human health. Flaxseed oil consists primarily (57%) out of alpha-linolenic acid. An experiment was conducted to quantify the effect of flaxseed oil provision on fatty acid composition and to determine the quantity needed to attain a beneficial n-6/n-3 ratio. Three species were used in the experiment: house crickets (Acheta domesticus [L.]), lesser mealworms (Alphitobius diaperinus [Pfanzer]) and black soldier flies (Hermetia illucens [L.]). These were provided with either a control diet or a diet enriched with 1%, 2%, or 4% flaxseed oil during their larval/nymphal stage. Fatty acid profiles of diets and insects were determined via GC-MS. The three species had distinct fatty acid profiles on all four diets, but responded similarly to flaxseed oil addition. For each percent added to the diet, the alpha-linolenic acid content of the insects increased by 2.3%-2.7%. Four percent addition increased the n-3 fatty acid content 10-20 fold in the three species and thereby strongly decreased n-6/n-3 ratios from 18-36 to 0.8-2.4. A ratio below 5 is considered optimal for human health and was achieved by 2% flaxseed oil inclusion for house crickets and lesser mealworms, and at 1% inclusion for black soldier flies. Adding a source of n-3 fatty acids to insect diets can thus improve the nutritional quality of insects.
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Affiliation(s)
- Dennis G.A.B. Oonincx
- Department of Animal Sciences, Animal Nutrition GroupWageningen UniversityWageningenthe Netherlands
- Laboratory of EntomologyDepartment of Plant SciencesWageningen UniversityWageningenthe Netherlands
| | - Sophie Laurent
- Laboratory of EntomologyDepartment of Plant SciencesWageningen UniversityWageningenthe Netherlands
- Sophie Laurent, ONIRISFood Process EngineeringUMR CNRS 6144 GEPEANantes Cedex 3France
| | - Margot E. Veenenbos
- Laboratory of EntomologyDepartment of Plant SciencesWageningen UniversityWageningenthe Netherlands
| | - Joop J.A. van Loon
- Laboratory of EntomologyDepartment of Plant SciencesWageningen UniversityWageningenthe Netherlands
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Starcevic K, Lozica L, Gavrilovic A, Heruc Z, Masek T. Fatty acid plasticity of black soldier fly ( Hermetia Illucens) larvae reared on alternative feeding media: crude olive cake and processed animal protein. JOURNAL OF ANIMAL AND FEED SCIENCES 2019. [DOI: 10.22358/jafs/114434/2019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations. Foods 2019; 8:foods8090400. [PMID: 31505883 PMCID: PMC6769811 DOI: 10.3390/foods8090400] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 09/05/2019] [Accepted: 09/06/2019] [Indexed: 01/14/2023] Open
Abstract
Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.
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Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food. Foods 2017; 6:foods6100091. [PMID: 29057841 PMCID: PMC5664030 DOI: 10.3390/foods6100091] [Citation(s) in RCA: 262] [Impact Index Per Article: 37.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/01/2017] [Accepted: 10/02/2017] [Indexed: 11/23/2022] Open
Abstract
Food futurists accept that sustainability-minded humanity will increasingly incorporate insects as alternative protein. The most studied and easily reared species are not necessarily the most sustainable, acceptable, or delicious. Here, we review the literature on the black soldier fly, Hermetia illucens, which is capable of efficiently converting a wide variety of organic materials, from food waste to manure, into insect biomass. They can be grown and harvested without dedicated facilities and are not pestiferous. Their larvae are 42% crude protein and 29% fat, although they are higher in saturated fats than most insects. They do not concentrate pesticides or mycotoxins. They are already grown and recommended for use as animal feed, but with regional legal restrictions on how this is done. For commercial use in human foods, larvae could potentially be milled and converted into a textured protein with a strong flavor. Their biggest advantage over other insects is their ability to convert waste into food, generating value and closing nutrient loops as they reduce pollution and costs. This general advantage is also their greatest disadvantage, for the social stigmas and legal prohibitions against eating organisms that eat waste are added to extant taboos facing insect consumption.
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Jayanegara A, Sholikin MM, Sabila DAN, Suharti S, Astuti DA. Lowering Chitin Content of Cricket (<I>Gryllus assimilis</I>) Through Exoskeleton Removal and Chemical Extraction and its Utilization as a Ruminant Feed <I>in vitro</I>. Pak J Biol Sci 2017; 20:523-529. [PMID: 30187729 DOI: 10.3923/pjbs.2017.523.529] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE Cricket contains high crude protein level but it also contains considerable amount of chitin that may impede nutrient digestion and decrease production performance of animal. This experiment aimed to decrease chitin content of cricket (C) through exoskeleton removal (CER) or by chemical extraction (CCE). MATERIALS AND METHODS Nutritional evaluation of cricket was performed in two experiments. In experiment 1, three forms of cricket were prepared, i.e., C, CER and CCE. These were subjected to chemical composition determination and in vitro rumen fermentation incubation as individual substrates. In experiment 2, C and CER were included in concentrate rations at different proportions to substitute soybean meal (SBM), i.e., R1 (concentrate containing 30% SBM), R2 (50% SBM was substituted by C), R3 (100% SBM was replaced by C) and R4 (100% SBM was replaced by CER). The concentrates were then evaluated in vitro for their rumen fermentation and digestibility characteristics. Data were analyzed with analysis of variance and Duncan's test. RESULTS Cricket was high in crude protein(CP), ether extract (EE) and chitin contents. Removal of exoskeleton decreased CP and chitin contents of cricket. Chemical extraction of cricket increased its CP and completely removed its chitin. Main fatty acids observed in cricket were linoleic acid, palmitic acid, oleic acid and stearic acid and the composition was unaltered due to exoskeleton removal or chemical extraction. Cricket was relatively highly digestible and exoskeleton removal and chemical extraction did not further improve in vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD) of cricket. The R1 and R2 revealed similar IVDMD and IVOMD, but R3 and R4 resulted in lower values for both parameters than those of R1 and R2 (p<0.05). CONCLUSION Exoskeleton removal or chemical extraction effectively reduced chitin content of cricket and the insect may be used to substitute SBM up to 50% in concentrate for ruminant.
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