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Abstract <p>The pet food industry is continually expanding, and interest in alternative feeding substrates, such as insect meal and novel bioproducts derived from the bioconversion of agro-industrial byproducts by basidiomycete fungi, has increased.</p> Purpose <p>This study investigated meals derived from <i>Lentinula edodes</i> fungi and Black Soldier Fly larvae (BSFM) and assessed their <i>in vitro</i> digestibility and nutritional potential compared with conventional meat and bone meal (MBM) for dog food.</p> Methods <p>The fungal biomeal was obtained via solid-state fermentation of peach palm shells supplemented with soybean meal by <i>L. edodes,</i> while defatted BSFM (BSFMd) was obtained commercially, and MBM was donated by a Brazilian pet food company. Physicochemical characterization was performed by determining protein, ash, total dietary fiber, lipid, carbohydrate, energy, pH, water activity, and moisture contents, and <i>in vitro</i> digestibility was evaluated using a two-phase enzymatic model with pepsin and pancreatin.</p> Results <p>Chemical composition and <i>in vitro</i> digestibility assays were performed on biomeal, BSFMd, and MBM. BSFMd exhibited the highest crude protein content (49.82%), while biomeal was particularly rich in dietary fibers (30.16%). Both meals showed low lipid values (BSFMd 0.69% and biomeal 0.67%). In the intestinal phase, <i>in vitro</i> dry matter digestibility was highest (54.76%) for BSFMd, whereas protein digestibility values were 70.84%, 64.38%, and 66.95% for BSFMd, biomeal, and MBM, respectively. Biomeal showed superior gastric-phase protein digestibility (60.35%), suggesting enhanced early protein hydrolysis.</p> Conclusion <p>These findings highlight that both biomeal and BSFMd have potential as alternative ingredients for dog food, combining nutritional value with sustainability through the bioconversion of agro-industrial byproducts and insect-based protein sources.</p> Graphical Abstract <p></p>

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Lentinula edodes- and Black Soldier Fly-Based Meals as Alternative Ingredients for Dog Food: Characterization and In Vitro Digestibility

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月28日

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  • Tania Maria Costa,
  • Thaynã Gonçalves Timm,
  • Alessandra Letícia Longhi,
  • Cristiane Vieira Helm,
  • Lilian Dena dos Santos,
  • Marcela Kotsuka da Silva

摘要

Abstract

The pet food industry is continually expanding, and interest in alternative feeding substrates, such as insect meal and novel bioproducts derived from the bioconversion of agro-industrial byproducts by basidiomycete fungi, has increased.

Purpose

This study investigated meals derived from Lentinula edodes fungi and Black Soldier Fly larvae (BSFM) and assessed their in vitro digestibility and nutritional potential compared with conventional meat and bone meal (MBM) for dog food.

Methods

The fungal biomeal was obtained via solid-state fermentation of peach palm shells supplemented with soybean meal by L. edodes, while defatted BSFM (BSFMd) was obtained commercially, and MBM was donated by a Brazilian pet food company. Physicochemical characterization was performed by determining protein, ash, total dietary fiber, lipid, carbohydrate, energy, pH, water activity, and moisture contents, and in vitro digestibility was evaluated using a two-phase enzymatic model with pepsin and pancreatin.

Results

Chemical composition and in vitro digestibility assays were performed on biomeal, BSFMd, and MBM. BSFMd exhibited the highest crude protein content (49.82%), while biomeal was particularly rich in dietary fibers (30.16%). Both meals showed low lipid values (BSFMd 0.69% and biomeal 0.67%). In the intestinal phase, in vitro dry matter digestibility was highest (54.76%) for BSFMd, whereas protein digestibility values were 70.84%, 64.38%, and 66.95% for BSFMd, biomeal, and MBM, respectively. Biomeal showed superior gastric-phase protein digestibility (60.35%), suggesting enhanced early protein hydrolysis.

Conclusion

These findings highlight that both biomeal and BSFMd have potential as alternative ingredients for dog food, combining nutritional value with sustainability through the bioconversion of agro-industrial byproducts and insect-based protein sources.

Graphical Abstract