The effect of temperature on the nutritional quality and growth parameters of yellow mealworm larvae (Tenebrio molitor L.)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95111" target="_blank" >RIV/60460709:41210/23:95111 - isvavai.cz</a>

Výsledek na webu

<a href="https://insecta-conference.com/" target="_blank" >https://insecta-conference.com/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of temperature on the nutritional quality and growth parameters of yellow mealworm larvae (Tenebrio molitor L.)

Popis výsledku v původním jazyce

Nutritional quality of insects depends on many factors including rearing conditions. This study focusses on the effect of temperature on the basic nutritional value of Tenebrio molitor larvae. Dry matter and the ash content determined gravimetrically, lipids by the Soxhlet extraction, and total protein content by the Kjeldahl method were monitored in the yellow mealworm larvae farmed at three different temperatures (22, 25 and 28°C). Insect body length and body weight were measured as well. To evaluate deeply the protein quality amino acid profile of samples reared at all three different temperatures were determined using an amino acid analyser. Significant differences in the body weight and length of larvae, dry matter, ash content, and lipids and the protein contents per dry matter were found depending on the temperature. There was an increasing tendency in the larvae weight (from 0.09 g to 0.15 g), dry matter content (from 30.72 g to 36.55 g) and fat per dry matter content (from 22.46 g to 36.01 g) with increasing rearing temperature. On the contrary, the clear decreasing trend (from 64.33 g to 54.41 g) was seen in case of crude protein per dry matter content. From the results of the amino acid profile, it was found that edible insects contained all essential amino acids, and the effect of temperature was not found in the case of amino acids. Limiting amino acids are sulphury amino acids, and the essential amino acid index was close to rice or rye. The information about the effect of temperature on the larvae growth and nutritional parameters could be important for insect farmers to set the optimum rearing temperature for the purpose of the subsequent use of the insects as food or feed.

Název v anglickém jazyce

The effect of temperature on the nutritional quality and growth parameters of yellow mealworm larvae (Tenebrio molitor L.)

Popis výsledku anglicky

Nutritional quality of insects depends on many factors including rearing conditions. This study focusses on the effect of temperature on the basic nutritional value of Tenebrio molitor larvae. Dry matter and the ash content determined gravimetrically, lipids by the Soxhlet extraction, and total protein content by the Kjeldahl method were monitored in the yellow mealworm larvae farmed at three different temperatures (22, 25 and 28°C). Insect body length and body weight were measured as well. To evaluate deeply the protein quality amino acid profile of samples reared at all three different temperatures were determined using an amino acid analyser. Significant differences in the body weight and length of larvae, dry matter, ash content, and lipids and the protein contents per dry matter were found depending on the temperature. There was an increasing tendency in the larvae weight (from 0.09 g to 0.15 g), dry matter content (from 30.72 g to 36.55 g) and fat per dry matter content (from 22.46 g to 36.01 g) with increasing rearing temperature. On the contrary, the clear decreasing trend (from 64.33 g to 54.41 g) was seen in case of crude protein per dry matter content. From the results of the amino acid profile, it was found that edible insects contained all essential amino acids, and the effect of temperature was not found in the case of amino acids. Limiting amino acids are sulphury amino acids, and the essential amino acid index was close to rice or rye. The information about the effect of temperature on the larvae growth and nutritional parameters could be important for insect farmers to set the optimum rearing temperature for the purpose of the subsequent use of the insects as food or feed.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů