Selected aspects of edible insect rearing and consumption - A review

Mlček, Jiří­; Adámková, Anna; Adámek, Milan; Borkovcová, Marie; Bednářová, Martina; Kouřimská, Lenka; Hlobilová, Veronika

doi:10.17221/288/2020-cjfs

Cited by 9 publications

(3 citation statements)

References 83 publications

(95 reference statements)

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“…In the perspective of sustainability, insects grow very fast with a short life cycle, and they can be fed organic wastes, including food waste, manure, garbage, or plastics [ 6 ]. Also, insects emit fewer greenhouse gases and ammonia and have a less carbon footprint than other livestock animals [ 7 , 8 ]. Additionally, the feed conversion efficiency and protein production efficiency for insects are greater than pigs and cattle [ 4 , 9 , 10 ].…”

Section: Insects As a Feed Ingredientmentioning

confidence: 99%

Insect as feed ingredients for pigs

Hong

Cho

2022

Anim Biosci

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Among edible insects, black soldier fly (Hermetia illucens), yellow mealworm (Tenebrio molitor), and common housefly (Musca domestica) have been considered as an alternative protein source for pigs.Because they are easy to breed and grow in the organic wastes, and they have well-balanced nutritional value as a protein source for pigs. The black soldier fly larvae and mealworm could replace the fish meal in the diets for weaned pigs without adverse effects on growth performance and nutrient digestibility. Black soldier fly could also be included in the finishing pig's diet without any negative effects on the growth performance and pork quality of the market pigs. Insect products showed a greater standardized ileal digestibility value of amino acids than conventional animal proteins in growing pigs. Due to the limited amount of insect products used for pig feeding study, most previous pig studies have been conducted in the weaned pigs. Thus, further study is needed about the optimal inclusion level of insect products in every phase diet from weaned pigs to sows. The use of insect products in swine diets has some challenges in terms of cost, supply, and safety. Lastly, intrinsic differences among insect species, processing method, and feeding phase should be taken into consideration for the use of insect products in the swine diets.

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Section: Insects As a Feed Ingredientmentioning

confidence: 99%

Insect as feed ingredients for pigs

Hong

Cho

2022

Anim Biosci

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“…As an example, the most consumed species of cockroaches, Periplaneta americana Linnaeus, 1758, can grow under extreme conditions with low oxygen and no lighting but still serves a high nutrition value that can be reared as a healthy food for both humans and feed livestock (Boate and Suotonye, 2020). It is also shown that Blaptica dubia De Geer, 1752 produced a lower amount of both GHG and CO2 per kilogram of meat obtained, compared with pigs (Mlcek et al, 2021). Urgent attention is required to address these environmental concerns, particularly those linked to livestock rearing (Van Huis, 2016).…”

Section: Environmental Benefits Of Consuming Edible Cockroachesmentioning

confidence: 99%

Edible cockroaches as food and feed – A systematic review on health benefits, nutritional aspects and consumer acceptance

Siddiqui,

Hadus,

Fitriani

et al. 2024

J. Insects Food Feed

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Cockroaches have been the subject of scientific investigation due of their potential as a protein source. While cockroaches are commonly associated with a repulsive image and can pose as pests in residential environments, several kinds of cockroaches have been classified as edible. There are several commonly encountered species of cockroaches, including Periplaneta americana Linnaeus, 1758, Periplaneta australasiae Fabricius, 1775, Blaberus craniifer Burmeister, 1838, Blatta orientalis Linnaeus, 1758, Neostylopyga rhombifolia Stoll, 1813, and Periplaneta fuliginosa Serville, 1839. While there is not universal acceptance of cockroaches as a food source, a significant number of individuals from many countries have developed a cultural practice of consuming them. The nations encompassed within this group are Vietnam, Thailand, and Mexico. The utilization of cockroach as a potential protein substitute is linked to its substantial nutritional composition, particularly its high protein and amino acid content. This paper offers a detailed overview of cockroaches, encompassing their characteristics, nutritional composition, bioactive properties, the utilization of cockroaches as a food source, processed food derived from cockroaches, their cultivation, and potential adverse effects associated with the consumption of cockroaches. This publication is anticipated to serve as a valuable reference for comprehending the utilization of cockroaches as a constituent in food.

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“…Te consumption of edible insects has been a traditional practice in many countries around the globe since time immemorial [8]. Findings from researchers on the nutritional content of edible insects show that insects are rich in digestible proteins, vitamins, minerals, and fats which are quite comparable to that of vertebrate meat and hence essential for human consumption [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya

Mmbone,

Gohole,

Fredrick Wanjala

2023

Psyche: A Journal of Entomology

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Edible insects play an important role as a protein source of high-nutritional value in the western region of Kenya. However, current knowledge on edible grasshopper/locust species consumed in western Kenya and the perception towards these insects as an alternative protein source are not well documented. A questionnaire was issued to 901 respondents in four counties of western Kenya. The results showed that 91.6% of the respondents had heard that grasshoppers/locusts are edible insects and that 51.2% of the respondents had consumed them. The most frequently identified edible species was Cyrtacanthacris tatarica, with 58.6% cases followed by Schistocerca gregaria (25.7%), while Ruspolia differens was the least identified (1.2%). The majority of the consumers (60.0%) were introduced to entomophagy by their relatives, fewer by their friends (34.0%), and 5.7% by themselves. For those who had never eaten them, 53.8% were unwilling to try, while 11.9% were willing. On availability in the market, 97.9% indicated having never bought, while only 2.1% had bought the insect. The highly preferred method of cooking was smoking/roasting at 53.3%. The majority at 50.1% indicated the willingness to rear, while 21.0% were undecided. The frequency of the respondents who highly preferred to rear the insect for food and feed was 50.4%. The results suggest that the study population has knowledge of edible grasshopper/locust species and is willing to rear edible insects as an alternative protein food source.

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Selected aspects of edible insect rearing and consumption - A review

Cited by 9 publications

References 83 publications

Insect as feed ingredients for pigs

Insect as feed ingredients for pigs

Edible cockroaches as food and feed – A systematic review on health benefits, nutritional aspects and consumer acceptance

Current Knowledge and Perception of Edible Grasshopper/Locusts’ Consumption in Western Kenya

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