Abstract
Simple SummaryThe need for new alternative nutrient sources for feed production, to face the expected future consumer demand for animal products, has led to an increase in research on the possible uses and effects of insect-derived products (meals and oils). Insects seem to be one of the most promising alternatives to other nutrient sources, such as the soybean and fish meals commonly used in feeds for livestock and aquaculture. When using alternative nutrient sources, not only do the effects on animal performance have to be evaluated, but also such parameters as nutrient digestibility and product quality as they are of primary importance for feed producers and consumers, respectively.In 2018, the industrial compound feed production throughout the world was 1.103 metric billion tons, which was an increase of 3% compared to 2017. In order to meet the needs of the increasing population, a further increment in compound feed production is necessary. Conventional protein sources are no longer suitable to completely satisfy the increment of feed production in a sustainable way. Insects are one of the most promising options, due to their valuable nutritional features. This paper reviews the state-of-the-art of research on the use of insect meals and oils in aquatic, avian and other animal species diets, focusing mainly on the effects on digestibility, performance and product quality. In general, insect-derived product digestibility is affected by the insect species, the inclusion levels and by the process. Sometimes, the presence of chitin can lead to a decrease in nutrient digestibility. The same considerations are true for animal performance. As far as product quality is concerned, a dramatic effect of insect products has been recorded for the fatty acid profile, with a decrease in valuable n3 fatty acids. Sensory analyses have reported no or slight differences. Insect-derived products seem to be a good alternative to conventional feed sources and can make an important contribution to the sustainable development of the livestock industry.
Highlights
The increasing interest in insects as food and feeds has led to a notable development of research papers
In juvenile rockfish (Sebastes schlegeli) fed experimental diets containing Tenebrio molitor (TM) levels up to 32%, the fish weight gain (WG) and specific growth rate (SGR) increased with increasing TM dietary inclusions up to 16%, while they tended to decrease for higher levels in comparison with those fed FM-based diet [41]. In another trial, performed on mandarin fish (Siniperca scherzeri) juveniles fed full-fat TM at inclusion levels up to 30%, the results revealed an increase in fish growth rates and in the efficiency of nutrient utilization for up to 20% of TM inclusion, while a decline was observed when the dietary TM level increased from 20 to 30% compared to those fed the FM-based diet [40]
In one of the most recent studies performed on broiler chickens, Dabbou et al [51] observed that the inclusion up to 10% of Hermetia illucens (HI) larva meal in partial substitution of soybean meal (SBM) improved the final live weight (LW) and the feed intake (FI) during the starter period, even though the feed conversion ratio (FCR)
Summary
The increasing interest in insects as food and feeds has led to a notable development of research papers. By 2050, the world will host more than 9 billion people, and this will lead to food security and environmental issues. A dramatic increase in the demand for animal products is expected. Since the growing consumer demand for animal products will be met by concentrated animal feeding operations, with a further dramatic increase in the consumed feeds, great research efforts have been made to find new ingredients. The attention will be focused on the use of insect-derived products (protein meals and oils/fats) for livestock (poultry, rabbits and pigs) and aquaculture species and the related effects on digestibility, performance and product quality. The use of well-organized, summary tables reporting all the dietary ingredient inclusion and substitution levels will help the readers to clearly understand the topic, providing them with a practical, useful instrument for diet formulation
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