House fly (Musca domestica) larvae meal as an ingredient with high nutritional value: microencapsulation and improvement of organoleptic characteristics

AbstractTwo new approaches were examined, aimed at increasing survival of the house fly (Musca domestica L.) larvae under mass-rearing conditions of a biodegradation facility: modification of the larval substrate and dispersal of the eggs during inoculation. The two types of pig manure used in this study (manure with sawdust and manure without sawdust) differed in terms of larval survival and nutritional value for the house fly larvae. Larval survival in manure without sawdust in the control treatment was low (46.8 ± 2.1%) and its nutritional value for the larvae were high. Addition of 5.7% of previously biodegraded manure did not significantly affect larval survival (52.3 ± 1.9%), but larval development was faster and the pupae were significantly smaller (14.28 ± 0.4 mg) compared to the control (16.29 ± 0.5 mg). Using alternative substrate for incubation of eggs and first-instar larvae significantly increased larval survival (63.3 ± 3.3%) and decreased the mean weight of produced pupae (14.39 ± 0.71 mg). Overall, the weight of recovered biomass in the alternative substrate treatment increased by 14.3 kg ton−1 of manure compared to the control. Larval survival in manure with sawdust was generally higher than 70%, but its nutritional value for the larvae was lower than in manure without sawdust. Dispersal of eggs over the surface of manure with sawdust significantly affected larval survival and mean weight of pupae. Larval survival was significantly lower (59.2 ± 4.0%) and pupae were significantly heavier (18.45 ± 0.8 mg) when eggs were applied to a small area on the manure surface (spot treatment), as compared to diagonal, Z-line and multiple zig-zag dispersal (72.5 ± 2.4 to 74.6 ± 3.0% and 14.76 ± 0.6 to 15.97 ± 0.6 mg, respectively). No significant differences were observed in larval survival or mean weight of pupae when comparing the diagonal, Z-line and multiple zig-zag dispersal patterns. Implementation of the techniques which improve larval survival and increase the weight of produced fly biomass may decrease demand for production of house fly eggs and, therefore, reduce the maintenance costs of adult colony, as well as increase the revenue earned by selling the products.

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Evaluation of two novel non-nutritive sugars as potential pesticides against the house fly (Musca domestica)

10.1603/ice.2016.109031 ◽

2016 ◽

Author(s):

Edwin R. Burgess

Keyword(s):

Musca Domestica ◽

House Fly

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Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

JURNAL NUTRISIA ◽

10.29238/jnutri.v19i1.44 ◽

2017 ◽

Vol 19 (1) ◽

pp. 31-35

Author(s):

Frieda Rosita Majid ◽

Nur Hidayat ◽

Waluyo Waluyo

Keyword(s):

Physical Characteristic ◽

Nutritional Value ◽

Calcium Content ◽

Organoleptic Characteristics ◽

High Calcium ◽

Randomized Experimental Design ◽

Leaf Powder ◽

The Difference ◽

The Tropics ◽

Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist. Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

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