Insects as Food for Insectivores

Finke, Mark D.; Oonincx, Dennis

doi:10.1016/b978-0-12-391453-8.00017-0

Cited by 75 publications

(92 citation statements)

References 127 publications

(401 reference statements)

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“…However, more studies are needed on the bioavailability of minerals in human subjects from edible insects. Concerning vitamins, insects are generally low in retinol but rich in riboflavin, pantothenic acid, biotin and in some cases folic acid (77,78) . The estimated number of newborns with sickle cell anaemia globally will increase by one-third from about 305 800 in 2010 to about 404 200 in 2015, of which 79 and 88 %, respectively, are in sub-Saharan Africa, particularly in Nigeria and the Democratic Republic of Congo (87) .…”

Section: Micronutrientsmentioning

confidence: 99%

Edible insects are the future?

2016

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The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.

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Section: Micronutrientsmentioning

confidence: 99%

Edible insects are the future?

2016

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“…2). Factors that contribute to differences in Fe and Zn concentrations are species (Table 1), developmental stage and diet (18) .…”

Section: Iron and Zinc Concentrations In Insects Compared With Livestmentioning

confidence: 99%

Insects as sources of iron and zinc in human nutrition

et al. 2018

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Dietary deficiencies in Fe and Zn are globally widespread, causing serious health problems such as anaemia, poor pregnancy outcomes, increased risk of morbidity and mortality, stunted growth and impaired physical and cognitive development. Edible insects, of which a diversity of over 2000 species is available, are dietary components for about 2 billion individuals and are a valuable source of animal protein.In the present paper, we review the available information on Fe and Zn in edible insects and their potential as a source of these micronutrients for the rapidly growing human population. The levels of Fe and Zn present in eleven edible insect species that are mass-reared and six species that are collected from nature are similar to or higher than in other animal-based food sources. High protein levels in edible insect species are associated with high Fe and Zn levels. Fe and Zn levels are significantly positively correlated. Biochemically, Fe and Zn in insects occur predominantly in non-haem forms, bound to the proteins ferritin, transferrin and other transport and storage proteins. Knowledge gaps exist for bioavailability in the human alimentary tract, the effect of anti-nutritional factors in other dietary components such as grains on Fe and Zn absorption and the effect of food preparation methods. We conclude that edible insects present unique opportunities for improving the micronutrient status of both resource-poor and Western populations.

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“…Currently, Ssepuuya et al (2017) observed that GH (Ruspolia Nitidula) contained 36-40% CP, 41-43% EE, 2.5-3.2% carbohydrate, 2.6-3.9% ash, 11.0-14.5% CF and 900-2300 μg/100 g total carotenoids on a DM basis. The food habits of GH influence their chemical composition (Finke and Oonincx 2014). Insects from the Acrididae, Pyrgomorphidae and Romaleidae families are mostly graminivores.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Studies have indicated that other factors such as sex, stage of life and environmental factors (temperature, day length, humidity, light intensity, etc.) can influence the chemical composition of insects (Finke and Oonincx 2014).…”

Section: Chemical Compositionmentioning

confidence: 99%

Recent advances in role of insects as alternative protein source in poultry nutrition

Khan¹

2018

Journal of Applied Animal Research

103

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Insects are considered as a potential substitute for fishmeal (FM) and soybean meal (SBM) in feeding mixtures for poultry diets. The intent of this paper is to appraise the current work relating to the use of insects as alternative protein in poultry feeding and the potential of large production of insects for the poultry feed industry. Certainly insects have a mammoth prospective as a protein source and other active substances (i.e. polyunsaturated fatty acids, antimicrobial peptides) for poultry. On the basis of numerous studies, insects meal belonging to the orders Diptera (black soldier fly, housefly), Coleoptera (mealworms), Megadrilacea (earthworm), Lepidoptera (silkworm and cirina forda) and Orthoptera (grasshoppers, locust and crickets), may be fruitfully used as feed ingredient in poultry diets. Information regarding their nutritional composition and biological evaluation was collected and compared it to SBM and FM.ARTICLE HISTORY

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Insects as Food for Insectivores

Cited by 75 publications

References 127 publications

Edible insects are the future?

Edible insects are the future?

Insects as sources of iron and zinc in human nutrition

Recent advances in role of insects as alternative protein source in poultry nutrition

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