Earthworm as an alternative protein source in poultry and fish farming: Current applications and future perspectives

Abstract

Among the different agricultural activities, the livestock is one of the most impacting on the environment. The feeding of animals is often the main responsible of the adverse environmental impact related to animal productions. Above all for intensive production, the consumption of protein feed is a key aspect for the achievement of sustainable production processes. The actual consumption of soybean meal and fish meal is not sustainable due to the related environmental impact and to the increasing prices. Among the different alternative protein sources, in the last 20 years, the attention of research centres and private companies focused on insects, algae and other invertebrates but, up to now, little consideration was paid to the use of fresh earthworm or earthworm meal as a protein feed for monogastric animals.The use of earthworms as an alternative protein source for fish and poultry feeding is an opportunity for providing environmental services via cleaner technologies. Thanks to earthworms, organic wastes and by-products generated by livestock activities can be valorised and become a resource for animal feeding in a circular perspective.In this context, this manuscript was designed to summarize the productivity, suitability and effectiveness issues connected with the utilization of earthworms as alternative protein feed in poultry production as well as in aquaculture. The studies investigating the earthworm meal use are quite old above all those carried out in Europe; however, some general indications can be drawn: both for broiler and fish, the parameters usually evaluated are body weight gain, growth rate, feed intake and feed conversion rate, the acceptability level of earthworm meal in broiler diet is lower than 15% while in trout diet ranges between 25 and 30%. The inclusion of earthworm meal in diets with an inclusion level lower than the acceptability threshold allows good productive performances without affecting the quality of the final food products.