Potential of black soldier fly (Hermetia illucens) as alternative protein source in salmonid feeds - A review

2020 ◽  
Vol 67 (4) ◽  
Author(s):  
Tudor Papuc ◽  
Anca Boaru ◽  
Daniela Ladosi ◽  
Danut Struti ◽  
Bogdan Georgescu
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Soybean Meal ◽  
Protein Quality ◽  
Protein A ◽  
Cost Effective ◽  
Amino Acid Profile ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
Biological Value

The current constant pressure on fishmeal production for aquaculture feeds stresses the need to search for alternative sources of protein. A possible protein ingredient is insect meal, being more cost effective than fishmeal and soybean meal. Black soldier fly (Hermetia illucens) larvae meal is used in many studies with positive results regarding the bioproductive performances of salmonids. The balanced amino acid profile is comparable with the one of soybean meal. The crude protein and amino acid digestibility is high and similar to that of fishmeal. For rainbow trout (Oncorhynchus mykiss), the protein biological value of the larvae is qualitatively lower than that of fishmeal. Atlantic salmon fed with experimental diets with larvae meal showed high bioproductive performances and a better protein biological value compared with salmon fed with a standard fishmeal diet. However, the nutritional quality and chemical composition of the larvae can be drastically improved through the feeding media, which make it a very interesting candidate as a substitute for fishmeal. The aim of this review is to present the current stage of H. illucens use in salmonid feeds, detailing the chemical composition and protein quality. Furthermore, the effect of larvae meal based diets on salmonids is presented.

Artificial diets for neonatal black soldier fly (Hermetia illucens) larvae

2019 ◽  
Vol 5 (2) ◽  
pp. 99-105 ◽  
Author(s):  
M.J. Woods ◽  
L.C. Hoffman ◽  
E. Pieterse
Keyword(s):  
Amino Acid ◽  
Blood Meal ◽  
Control Diet ◽  
Amino Acid Profile ◽  
Animal Protein ◽  
Black Soldier Fly ◽  
Hermetia Illucens ◽  
Hermetia Illucens Larvae ◽  
Spray Dried ◽  
The Ideal

This study determined the optimal nursery diet for neonatal black soldier fly (BSF) (Hermetia illucens) larvae. The standard specifications of a poultry layer hen (feed source often used for larvae rearing) was used for the formulation of the control diet (L120), whilst an iso-nitrogenous and iso-energetic diet was formulated that included animal protein (10% spray dried blood meal; L120B). Also, the carcass milling technique was used to determine the ideal amino acid profile of the animals. Two diets were subsequently formulated according to this profile i.e. a plant protein based diet (IAAP) and a diet containing 10% spray dried blood meal (IAAPB). Thirdly, the addition of sterols to the diets were tested with the addition of sterols in the form of pork brains (3%) to both the L120 and IAAP diets. Lastly, a commercial store bought layer mash was used as a second control diet. These seven treatments were replicated eight times in 100 ml pill pots, each pot being inoculated with 100 neonates. Results obtained showed that the inclusion of animal protein in the diet significantly increased survivability by 25% from 69.8±3.98 to 91.3±4.26% in layer mash diets which was similar to that of the other blood meal diets (92.0±3.98 and 93.9±3.98%, respectively). The treatments that included a sterol source yielded the lowest number of larvae. The change in physical characteristics of these diets probably resulted in the low yield rather than the sterols per se and further research in this regard is recommended. In this study cheaper, more efficient feeds were developed for feeding BSF neonates using the ideal amino acid profile of the animals which resulted in the establishing of an initial matrix for the nutrient requirements of these animals.

scholarly journals Chemical composition and antioxidant potential of Acacia leucophloea Roxb

2013 ◽  
Vol 72 (1) ◽  
pp. 133-144 ◽  
Author(s):  
Muhammad Zia-Ul-Haq ◽  
Sanja Ćavar ◽  
Mughal Qayum ◽  
Inamullah Khan ◽  
Shakeel Ahmad
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Major Fatty Acid ◽  
Biologically Active ◽  
Antioxidant Potential ◽  
Limited Information ◽  
Methanolic Extracts ◽  
Antioxidant Agent ◽  
Acacia Leucophloea

Abstract The aim of this study was to evaluate the compositional and nutritional potential of methanolic extracts of various parts of Acacia leucophloea Roxb. concerning the chemical composition and antioxidant potential of which limited information is available. Compositional studies indicated carbohydrates as major components in both seed and pods. Despite differences in mineral content among the leaves, pods and seeds, calcium was found in the highest amount and zinc in the lowest. The amino acid profile indicated aspartic acid as the major amino acid and proline as the minor. Among protein fractions, globulin was present in higher amounts than other fractions. Linoleic acid was the major fatty acid detected in the oil from both pods and seeds, while g-tocopherol was the major component of the tocopherol observed from same oil. Moreover, significant antioxidant potential was observed from the extracts of all three parts investigated. The results obtained in this study clearly indicate that A. leucophloea has a sufficient potential for use as a natural antioxidant agent. Further phytochemical studies will be performed for specification of the biologically active principles.

scholarly journals CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)

2020 ◽  
Vol 2 (1) ◽  
pp. 12
Author(s):  
Nurjanah Nurjanah ◽  
Ruddy Suwandi ◽  
Taufik Hidayat ◽  
Vini Oktorina
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Rachycentron Canadum

scholarly journals Protein Digestibility of Cereal Products

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 199 ◽  
Author(s):  
Iris Joye
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Intact Cell ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Antinutritional Factors ◽  
Internal Factors ◽  
Cereal Products ◽  
Low Protein ◽  
Cell Structures

Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

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