The potential of various insect species for use as food for fish

Barroso, Fernando G.; Haro, Carolina de; Sánchez‐Muros, María José; Venegas, Elena; Martínez-Sánchez, Anabel; Pérez‐Bañón, Celeste

doi:10.1016/j.aquaculture.2013.12.024

Cited by 435 publications

(393 citation statements)

References 30 publications

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“…According to the data reported in the literature, the composition (dry base) of whole migratory locusts in terms of protein, fat, and ash content ranges from 55.5 to 65.9%, 17.9-29.6%, and 3.1-4.31% depending on age and diet [8,9]. The higher amount of crude protein in MLPF can be ascribed to the partial removal of fat during flour production resulting in a considerable lower crude fat content.…”

Section: Chemical Composition Of Migratory Locust Protein Flourmentioning

confidence: 99%

“…Species belonging to the order Orthoptera such as locusts, grasshoppers and crickets were reported to exhibit highest average protein concentrations up to 77% db (dry base) among all insect orders [5]. Next to mealworm species, crickets and the black soldier fly, the migratory locust (Locusta migratoria L.) is among the most promising candidates for the integration of edible insects in western food and feed industry due to auspicious crude protein content of 65% db, well-balanced amino acid profile and already existing rearing know-how on a commercial scale for pet food or even human nutrition [6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

106

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Enzymatic hydrolysis of migratory locust (Locusta migratoria L.) protein flour (MLPF) was investigated as a method to improve the techno-functional properties. Experiments were conducted under variation of the applied proteases (Alcalase, Neutrase, Flavourzyme, Papain) or combinations thereof, enzyme-substrate ratio (0.05-1.0% w/w), heat pre-treatment (60-80 °C; 15-60 min), and hydrolysis time (0-24 h). Protein degradation was monitored in terms of degree of hydrolysis (DH) and SDS-PAGE. Solubility, emulsifying, foaming and water/oil binding properties of the hydrolysates were determined. In comparison to the control (DH = 5%), hydrolysis resulted in considerably higher DH values up to 42%. SDS-PAGE profiles revealed a steady decrease of bands between 25 and 75 kDa and an increase of low molecular weight bands (10-15 kDa). However, different heat pre-treatments resulted in impaired hydrolytic cleavage as evidenced by lower DH values. Protein solubility of MLPF hydrolysates was improved over a broad pH range from initially 10-22% up to 55% at alkaline conditions. Furthermore, hydrolysis resulted in enhanced emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3 and advanced oil binding capacity. The results of this study have clearly demonstrated the potential of targeted enzymatic degradation to improve the techno-functionality of migratory locust protein in order to produce tailored insect-based ingredients for the use in food applications.

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Section: Chemical Composition Of Migratory Locust Protein Flourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

106

View full text Add to dashboard Cite

show abstract

“…Insects are part of fish natural diet (Howe et al, 2014;Whitley and Bollens, 2014), show a high sustainability (Oonincx and de Boer, 2012;Van Huis, 2013) and have a high protein and lipid content (van Huis, 2013;Barroso et al, 2014) even if the hygiene and safety aspects of their production as well as the consumer perception must be further investigated (ESFA Scientific Committee, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of Tenebrio molitor larvae meal on growth performance, in vivo nutrients digestibility, somatic and marketable indexes of gilthead sea bream (Sparus aurata)

Piccolo

Iaconisi

Marono

et al. 2017

Animal Feed Science and Technology

174

134

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The aim of this study was to evaluate the effects of the inclusion of Tenebrio molitor larvae meal in practical diets for gilthead sea bream on growth performance, nutrients digestibility, somatic and marketable indexes. Two separate trials were carried out: in the first a total of 153 gilthead sea bream (105.2 ± 0.17 g average initial body weight) were randomly allocated in 9 fiberglass 220 liter tanks (17 fish per tank) in an indoor water recirculating system. The fish were fed three isoenergetic and isoproteic diets formulated to contain increasing levels of TM meal inclusion and precisely: a control diet (TM0), in which fish meal was the main protein source; TM25 and TM50 diets, in which 25% and 50% of Tenebrio molitor larvae meal was added to the diet, respectively. These inclusion rates corresponded to 30% and 60% of inclusion on protein bases and 35% and 71% of fish meal substitution on protein bases for TM25 and TM50 diets, respectively. Each diet was randomly assigned to 3 tanks and the trial lasted 163 days. In the second trial the apparent digestibility coefficients of the 3 diets were measured on 72 fish randomly distributed to 3 digestibility tank-units (24 fish per unit, average body weight: 86.97±2.3 g) using an indirect method (acid insoluble ash).The group fed TM25 showed a higher (P < 0.05) final weight, specific growth rate, weight gain %, protein efficiency ratio, and a lower feed conversion ratio compared to the other 2 groups. The estimated apparent digestibility coefficients of crude protein and ether extract of the diets were lower (P < 0.01) in TM50 than in the other 2 groups. No significant differences have been found between TM0 and Tenebrio molitor larvae meal groups in morphometric and commodity-related characteristics, except for dressed yield and viscerosomatic index (VSI), that resulted the lowest and the highest, respectively, in TM50. The skin colour resulted to be affected by dietary inclusion of insect meal, especially at 50% of inclusion. The general evaluation of the results demonstrates that Tenebrio molitor larvae meal can replace fish meal up to 25% of inclusion in the diet for Sparus aurata without negative effects on weight gain, crude protein and ether extract digestibility, marketable indexes after 163 days feeding. On the contrary, when Tenebrio molitor larvae meal was included at 50%, nutrient digestibility, dressed yield, VSI and skin colour were penalized.

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“…Yi et al (2013) reported insect protein quality to be higher than soyabean and lower than casein proteins. Barroso et al (2014) stated that amino acid profile of some Diptera is superior to soyabean meal.…”

Section: Introductionmentioning

confidence: 99%

“…their fatty acid profiles and therefore the determination of lipids composition in insects is also important. Fatty acid composition of insects was analysed by several authors, e.g., Finke (2002), Barroso et al (2014) and Oonincx et al (2015). It is also known, that fatty acid profile could vary significantly, because it reflects the fatty acid composition of animal diet .…”

Section: Introductionmentioning

confidence: 99%