Abstract
The paper presents a data analysis of the international scientific community on the issues of vermicultivation for the last 75 years. The authors considered terminology, the biochemical contents of earthworms’ tissues, production technology; distinguished 4 stages, 8 methods and biological aspects of their safety. The paper covers economic production characteristics. The results on the practical use of dry and paste vermiproducts have been summarized: feed additives in fishing (6 examples), poultry farming (8 examples), mammal breeding (3 examples), growth media for microorganisms (1 example). The benefits of vermiproducts as food supplements for humans have been explored. Vermi food contains a high amount of protein (64.5-72.9 % per dry weight), all essential amino- and fatty acids, calcium (cheese and milk), iron (10 times more than in soybeans).
Highlights
At present, animal protein is becoming an increasingly valuable resource of food and livestock industries
Vermicompost is recommended to store in sealed plastic bags
Higher productivity compared to the use of animal feed containing food tankage Adding 25 % of vermipowder gave a better growth, higher doses led to a growth inhibition
Summary
Animal protein is becoming an increasingly valuable resource of food and livestock industries. There are a number of studies aimed at searching for alternative sources of protein. One of the most promising is the use of earthworms’ biomass. Lawrence and Millar (1945) were the first to focus on getting additional source of protein from vermiculture (Lumbricus rubellus). Earthworms contain 62.0-71.5% of total animal protein and 1.5% of total fat per dry weight. Earthworm protein in addition includes “all amino acids obtained in the process of animal tissues hydrolysis”
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