Applications of insect nutrition resources in animal production

Zou, Xu; Liu, Mengyao; Li, Xiangxin; Pan, Fei; Wu, Xinning; Fang, Xiaoming; Zhou, Feng; Peng, Wenjun; Tian, Wenli

doi:10.1016/j.jafr.2024.100966

Cited by 4 publications

(1 citation statement)

References 142 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The world population is experiencing significant growth and is projected to reach 9 billion by 2050 ( 1 ). With an increasing population, there is an anticipated surge in the demand for food, particularly for high-quality proteins essential for optimal human metabolism.…”

Section: Introductionmentioning

confidence: 99%

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Lampová,

Doskočil,

Kulma

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources. Edible insects are a promising solution, owing to their nutritional richness and sustainability. However, their digestibility and protein quality, particularly after culinary treatment, remains underexplored. In the present study, we investigated the effects of various culinary treatments on the protein digestibility of two insect species, Tenebrio molitor and Gryllus assimilis. Our findings revealed that culinary treatments such as boiling, roasting, drying, and microwave heating significantly influenced the digestibility of both insect species. Notably, drying emerged as the most effective method, leading to a substantial increase in digestibility. Furthermore, we assessed protein quality using the digestible indispensable amino acid score (DIAAS) and found that the choice of the calculation method significantly influenced the evaluation of protein quality. By including the sum of the anhydrous amino acids, we eliminated the potential overestimation of protein content and obtained a more reliable assessment of protein quality. Our results underscore the importance of culinary treatments and calculation methods in determining the suitability of insects as protein sources for human nutrition.

show abstract

Section: Introductionmentioning

confidence: 99%

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Lampová,

Doskočil,

Kulma

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

show abstract

Temperature‐Based Extraction, Characterization by Gas Chromatography–Mass Spectrometry and Fourier Transform Infrared Spectroscopy With Prospective Antibacterial Properties of Eri (Philosamia ricini) Pupal Oil

Mishra,

Verma,

Srivastava

et al. 2024

Chemistry & Biodiversity

View full text Add to dashboard Cite

Lepidopteran insects are novel source of omega‐3 fatty acids as revealed by the studies recently. In the current study, we assessed the effects of four different drying temperatures (50, 60, 70, and80 ºC) of eri silkworm (Philosamia ricini) pupal oil (EPO)abbreviated asEPO50, 60, 70, and 80 followed by conducting the characterization and antibacterial efficacy studies. Gas chromatography‐mass spectroscopy (GC‐MS) and Fourier transform infrared (FTIR) were used for chemical profiling of EPOs. The agar‐well diffusion method was performed to evaluate the antibacterial activities. The trend of this study clearly revealed that enhanced drying percentage of temperatures showed raising saturated fats and reduced unsaturated fats. However, the best suitable temperature was found at 60 ºC with high unsaturated fatty acids, including Omega‐3. Further, at higher temperature, FTIR analysis revealed an increasing complexity of functional groups with potential bioactive compounds. EPOs were found to have significant antibacterial activity against S. typhi and S. aureus at all tested (10, 20, 30, and 40 µL) volumes used in the study.

show abstract

Black soldier fly (Hermetia illucens L.) whole and fractionated larvae: In vitro protein digestibility and effect of lipid and chitin removal

Bonomini,

Prandi,

Caligiani

2024

Food Research International

View full text Add to dashboard Cite

Applications of insect nutrition resources in animal production

Cited by 4 publications

References 142 publications

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Temperature‐Based Extraction, Characterization by Gas Chromatography–Mass Spectrometry and Fourier Transform Infrared Spectroscopy With Prospective Antibacterial Properties of Eri (Philosamia ricini) Pupal Oil

Black soldier fly (Hermetia illucens L.) whole and fractionated larvae: In vitro protein digestibility and effect of lipid and chitin removal

Contact Info

Product

Resources

About