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<p>The edible insect market has grown significantly due to their high nutritional value, digestibility, palatability, and functional properties. They are straightforward to cultivate and present a low environmental impact, keeping a high protein content regardless of diet. In this study, <i>Tenebrio guineensis</i> larvae were fed a mixture of various local food by-products (FBPs) at 33.3% and a combination of maize and bran flour for about two weeks. A control group was fed only a conventional flour mixture. Every two days, the weight, total length, and head width were monitored, and at the end of the trial, the mortality rate, moisture content, protein content, and protein productivity were assessed. Results showed that all the FBP groups showed better larval growth than the control, while the cabbage-based diet yielded the most favourable overall performance. Larvae fed cabbage (group 3) reached the highest final weight (0.122&#xa0;g/larva), total length (2.15&#xa0;cm), head width (2.15&#xa0;mm), moisture content (54.39%), and estimated protein productivity (1.78&#xa0;mg/larva/day), together with one of the lowest mortality rates (12.5%). Although the control group showed the highest final protein percentage (39.04%), all FBP-fed groups achieved higher estimated protein productivity than the control (0.83–1.78 vs 0.32&#xa0;mg/larva/day). These results suggest that locally available food by-products may represent a promising approach to support larval growth performance under preliminary rearing conditions.</p> Graphical Abstract <p></p>

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Protein content in mealworms (Tenebrio sp.) fed with different food by-products

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月1日

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  • Gloria Sciuto,
  • Douan Bleu Gondo,
  • Francesca La Terra,
  • Giovanni Farina,
  • Iris Schadt,
  • Margherita Caccamo,
  • Cinzia L. Randazzo,
  • Cinzia Caggia,
  • Koua Kouakou Hervé

摘要

The edible insect market has grown significantly due to their high nutritional value, digestibility, palatability, and functional properties. They are straightforward to cultivate and present a low environmental impact, keeping a high protein content regardless of diet. In this study, Tenebrio guineensis larvae were fed a mixture of various local food by-products (FBPs) at 33.3% and a combination of maize and bran flour for about two weeks. A control group was fed only a conventional flour mixture. Every two days, the weight, total length, and head width were monitored, and at the end of the trial, the mortality rate, moisture content, protein content, and protein productivity were assessed. Results showed that all the FBP groups showed better larval growth than the control, while the cabbage-based diet yielded the most favourable overall performance. Larvae fed cabbage (group 3) reached the highest final weight (0.122 g/larva), total length (2.15 cm), head width (2.15 mm), moisture content (54.39%), and estimated protein productivity (1.78 mg/larva/day), together with one of the lowest mortality rates (12.5%). Although the control group showed the highest final protein percentage (39.04%), all FBP-fed groups achieved higher estimated protein productivity than the control (0.83–1.78 vs 0.32 mg/larva/day). These results suggest that locally available food by-products may represent a promising approach to support larval growth performance under preliminary rearing conditions.

Graphical Abstract