Evaluation of the Nutritional Potential of Snail (Achatina Spp.) Meat in Rat

Abstract

The chemical composition of Achatina achatina and Archachatina ventricosa, nutritional potential of snail (Achatina achatina) meat in growing rats was assessed. Five groups of six growing rats were fed for 21 days, with isoprotein diets (10 % protein). The control diet consisting of fish powder is substituted with snail powder levels of 25 %, 50 %, 75 %, and 100 %. The results of the chemical composition of Achatina achatina and Archachatina ventricosa show that they have a high protein content (68.65%±1.38 and 69.31%±1.82 Dry matter, respectively). Fat levels in Achatina achatina and Archachatina ventricosa were respectively 8.86±0.12 and 14.68±0.33% dry matter. These snails are rich in all minerals, but most mineral contents of Achatina achatina are higher than those of Archachatina ventricosa. The growth performance of rats decreased in proportion to the inclusion rates of snail powder in the control diet (25%, 50%, 75%, and 100%). Body weight gain of rats subjected to snail meat (-0.12±0.00 g) is lower than that of rats consuming fish powder (1.81±0.00 g). The optimal rate of recommendable snail powder incorporation is 75%. Over this threshold, animals start to lose weight. Snail meat alone cannot support growth performance in rats.

Proximate composition, microbiological quality and presence of total aflatoxins and aflatoxin B1 in the flesh of three snails’ species (Achatina achatina, Achatina fulica and Archachatina marginata) from a selected locality of Yaoundé, Cameroon

“…Independently of snail species, the lipid contents of fleshes although not significantly different (p˃0.05) were low (1.20 ± 0.73 to 1.60 ± 0.28%). This observation is similar to several reports in the literature ( Ejidike and Oyekunle, 2019 ; Marcel et al., 2020 ; Solomon et al., 2020 ) and suggests the suitability of that food for human consumption particularly in this context where the prevalence of non-communicable diseases associated to lipids such as cardiometabolic diseases, hypertension and obesity are very high and increases as time passes.…”

“…With regards to the snail species, the highest protein content (15.26 ± 0.54%) was obtained with flesh from A. achatina . The protein content of flesh from A. achatina obtained in this study (15.26 ± 0.54%) was higher than that reported by Marcel et al. (2020) with the flesh of A. achatina reared in Ivory Coast (12.74%).…”

“…(2006) highlighting that amongst snails’ species, A. marginata contained more iron. The iron contents of snails analyzed in this study independently of the species were higher than the 3.5 mg/100 g recommended by the USDA (2006) , and iron 1.42 mg/100 g reported by Marcel et al. (2020) .…”

“…The flesh from A. fulica scored a very low ash content (0.56 ± 0.01%) while the one from A. marginata scored the highest content (7.42 ± 0.02%). A low ash content (0.81%) was also observed by Marcel et al. (2020) with flesh from A. achatina.…”

Snail Shell Waste Threat to Sustainability and Circular Economy: Novel Application in Food Industries

“…(Figure 1) [12]. In several Asian countries, including China, Hong Kong, Japan, Thailand, Taiwan, and Indonesia, the use of snail meat in their cuisine has become an alimentary habit, but [13,14] the amount of shell waste has caused huge environmental damage, both on land and in water [15,16]. This condition has a high potential in terms of economic benefits because shells are discarded after the meat is removed, but an enormous quantity is often left in landfills, polluting soil and air [17].…”