Effects of Biofermented Feed on Zophobas morio: Growth Ability, Fatty Acid Profile, and Bioactive Properties

Jana Čaloudová, Kateřina Křištofová, Matej Pospiech (), Tatiana Klempová, Ondrej Slaný, Milan Čertík, Slavomír Marcinčák, Andrej Makiš, Zdeňka Javůrková, Martina Pečová, Michaela Zlámalová, Lucie Vrbíčková and Bohuslava Tremlová
Additional contact information
Jana Čaloudová: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic
Kateřina Křištofová: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic
Matej Pospiech: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic
Tatiana Klempová: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
Ondrej Slaný: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
Milan Čertík: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
Slavomír Marcinčák: Department of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia
Andrej Makiš: Department of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia
Zdeňka Javůrková: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic
Martina Pečová: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic
Michaela Zlámalová: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic
Lucie Vrbíčková: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic
Bohuslava Tremlová: Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1, 612 42 Brno, Czech Republic

Sustainability, 2023, vol. 15, issue 12, 1-14

Abstract: The global population’s increasing demand for sustainable and nutritious food sources has led to the exploration of alternative approaches in livestock production. Edible insects have emerged as a promising solution due to their nutritional composition, including high protein content, balanced fats, minerals, vitamins, and bioactive peptides. Biofermentation offers a viable method to enhance the nutritional value of insect feed. This study aimed to investigate the effects of feeding biofermented feeds derived from less valuable raw materials on the yield and nutritional composition of Zophobas morio larvae. The focus was on assessing fat quality, omega-3 and omega-6 fatty acids, and bioactive compounds and monitoring the larvae’s weight and length increases. Three feed types were tested: wheat bran (control), fermented wheat bran, and a mixture of fermented corn and flaxseed in a five-week period. The findings demonstrated a noteworthy ( p < 0.05) elevation in polyunsaturated fatty acids, such as gamma-linolenic acid, alpha-linolenic acid, and eicosapentaenoic acid in Zophobas morio larvae fed with biofermented corn and flaxseed pomace, both pre- and postculinary treatment, as compared to the control group. The study also showed increased chelation of Cu 2+ ( p < 0.05) and Fe 2+ ( p < 0.05) between native and roasted insects in the samples without in vitro digestion, as well as increased Cyclooxygenase-1 activity ( p < 0.05), indicating improved bioavailability. Additionally, culinary processing led to a reduction in polyphenol content ( p < 0.05), antioxidant activity ( p > 0.05) except DPPH, and peptide concentration ( p < 0.05) in the samples without in vitro digestion.

Keywords: pomace; polyunsaturated fatty acids; antioxidant activity; food industry; edible insects; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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