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Nutritional values of edible Coleoptera (Tenebrio molitor, Zophobas morio and Alphitobius diaperinus) reared in the Czech Republic

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dc.title Nutritional values of edible Coleoptera (Tenebrio molitor, Zophobas morio and Alphitobius diaperinus) reared in the Czech Republic en
dc.contributor.author Adámková, Anna
dc.contributor.author Kouřimská, Lenka
dc.contributor.author Borkovcová, Marie
dc.contributor.author Kulma, Martin
dc.contributor.author Mlček, Jiří
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 10
utb.relation.issue 1
dc.citation.spage 663
dc.citation.epage 671
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/609
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/609
dc.subject Coleoptera en
dc.subject Edible insects en
dc.subject Fat en
dc.subject Fatty acid en
dc.subject Nutrition en
dc.subject Protein en
dc.description.abstract Edible insects have gained the status of highly nutritious food with high protein and fat content. However, nutritional value of insects is not constant. It could be affected by species, developmental stage, rearing technology, nutrition or sex. This study's goal is to determine the protein and fat contents of three edible beetle species (giant mealworm - larvae of Zophobas morio, mealworm - larvae of Tenebrio molitor and, lesser mealworm - larvae of Alphitobius diaperinus) bred in the Czech Republic. Based on the obtained results, all investigated species could be considered as a reasonable source of lipids and two of them (mealworm and lesser mealworm) are also an excellent source of protein. Crude protein content of mealworm (630 g. kg-1 DM) was found to be higher than in other studies. The investigated species of lesser mealworm contained 600 g of crude protein/kg DM, which was equal to the results of other authors. Most authors report a higher content of nitrogen in the giant mealworm than were the values measured by this experiment (390 g.kg-1 DM). The lipid content in the tested samples was found in a range of 170 - 390 g.kg-1 DM. The highest lipid content was found in the larvae of giant mealworm and the lowest lipid content was found in the larvae of mealworm. The determined fat content of lesser mealworms was 290 g.kg-1. The fatty acid profiles of all samples were also determined. © 2016 Potravinarstvo. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007166
utb.identifier.rivid RIV/70883521:28110/16:43875158!RIV17-MSM-28110___
utb.identifier.obdid 43875880
utb.identifier.scopus 2-s2.0-85016237496
utb.source j-scopus
dc.date.accessioned 2017-08-01T08:27:24Z
dc.date.available 2017-08-01T08:27:24Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Anna Adámková, Lenka Kouřimská, Marie Borkovcová, Martin Kulma, Jiří Mlček Contact address: Anna Adámková, Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products, Kamýcká 129, 165 21 Prague 6 - Suchdol, Czech Republic, E-mail: adamkovaa@af.czu.cz. Lenka Kouřimská, Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Quality of Agricultural Products, Department of Microbiology, Nutrition and Dietetics, Kamýcká 129, 165 21 Prague 6 - Suchdol, Czech Republic, E-mail: kourimska@af.czu.cz. Marie Borkovcová, Mendel University in Brno, Faculty of Agronomy, Department of Zoology, Fisheries, Hydrobiology and Agriculture, Zemědělská 1, 613 00 Brno, Czech Republic, marie.borkovcova@mendelu.cz. Martin Kulma, Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Zoology and Fisheries, Kamýcká 129, 165 21 Prague 6 - Suchdol, Czech Republic, E-mail: kulma@af.czu.cz. Jiří Mlček, Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, E-mail: mlcek@ft.utb.cz.
utb.fulltext.dates Received: 6 March 2016. Accepted: 17 December 2016. Available online: 19 December 2016
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