Dietary fatty acids influence the growth and fatty acid composition of the yellow mealworm Tenebrio molitor (Coleoptera: Tenebrionidae). Issue 3 (12th January 2017)

• Record Type: Journal Article
• Authors: Dreassi, Elena; Cito, Annarita; Zanfini, Assunta; Materozzi, Lara; Botta, Maurizio; Francardi, Valeria
• Is Part Of: Lipids. Volume 52:Issue 3(2017)
• Page Start: 285
• Page End: 294
• Publication Date: 2017-01-12
• Subjects: Fatty acids analysis -- Monounsatured fatty acids (MUFA) -- Polyunsatured fatty acids (PUFA); Lipids -- Periodicals; Lipids -- Periodicals; Lipiden; Lipides -- Périodiques; 547.77
• DOI: 10.1007/s11745-016-4220-3
• Languages: English
• ISSNs: 0024-4201

Abstract

Abstract: Fat is the second most abundant component of the nutrient composition of the mealworm Tenebrio molitor (Coleoptera: Tenebrionidae) that represents also an interesting source of PUFA, especially n‐6 and n‐3 fatty acids, involved in prevention of cardiovascular diseases. This study investigated the possibility of modifying the fat content and the FA composition of yellow mealworms through feeding and how this would be influenced by developmental stages, pupal sex, and generation with the future aim of applying this coleopteran as a diet supplement for human health. Growth rate and cumulative mortality percentage on the different feeding substrates were also evaluated to select the optimal conditions for a mass‐raising of this insect species. Despite the different fat content in the six different breeding substrates used, T. molitor larvae and pupae contained a constant fat percentage (>34% in larvae and >30% in pupae). A similar total fat content was found comparing larvae and male and female pupae of the second generation to those of the first generation. On the contrary, FA composition differed both in larvae and pupae reared on the different feeding substrates. However, the exemplars reared on the diets based on 100% bread and 100% oat flour showed SFA, PUFA percentages, and an n‐6/n‐3 ratio more suitable for human consumption; the diet based on beer yeast, wheat flour, and oat flour resulted in a contemporary diet that most satisfied the balance between a fat composition of high quality and favorable growth conditions.