Quality Characteristics and Protein Digestibility of Larvae

Overview

Journal J Anim Sci Technol

Date 2020 Oct 22

PMID 33089238

Citations 8

Authors

Seonmin Lee

Yun-Sang Choi

Kyung Jo

Tae-Kyung Kim

Hae In Yong

Samooel Jung

Affiliations

Soon will be listed here.

Abstract

Herein, the protein digestibility of lyophilized larvae flour with and without defatting using 70% ethanol was compared with beef loin. Proximate analysis showed that the defatted larvae contained the highest protein content ( < 0.05). The viable counts of total aerobic bacteria, , and coliform bacteria decreased significantly after defatting the larval samples with 70% ethanol ( < 0.05). Measurement of α-amino group content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed higher amounts of low molecular weight proteins in the larvae compared to beef loin (p < 0.05). After digestion, the degree of protein hydrolysis of the digesta was higher for both larvae samples compared to beef loin ( < 0.05). No change was observed in the larval protein digestibility after defatting. These results highlight the excellent protein digestibility of larvae with high protein content. Defatting insect flour with 70% ethanol could enhance microbial safety while maintaining excellent protein digestibility.

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