→ 한국식품과학회지2020 ; 52(6): 610-615
In vivo assessment of the nutritional value of Allomyrina dichotoma larva protein as future protein resource
미래 식량자원으로써 장수풍뎅이 유충의 영양학적 평가
Young-Jin Choi1, Meiqi Fan1, Eun-Kyung Kim2, Seul-bi Lee3, Yeon-hyeon Hwang3, Yeong-Ho Jang3, and Sung-Mun Bae3,*
1Department of Food Science, College of Biomedical and Health Sciences, Konkuk University 2Department of Food Science and Nutrition, College of Health Science, Dong-A University 3Environmental Agriculture Research Division, Gyeongsangnam-do Agricultural Research & Extension Services
최영진1 ·범미기1 ·김은경2 ·이슬비3 ·황연현3 ·장영호3 ·배성문3,*
1건국대학교 바이오융합과학부 식품학전공, 2동아대학교 건강과학대학 식품영양학과, 3경상남도농업기술원 환경농업연구과
Edible insects might be used as a means to solve food insecurity caused by population growth. Many studies have investigated the biological activity of insects; however, few studies have investigated the nutritional value of insects. Therefore, the aim of this study was to investigate the nutritional value of Allomyrina dichotoma larva protein (ADP) as a source of protein replacement. In vivo studies were conducted to determine the food efficiency ratio (FER), protein efficiency ratio (PER), and true digestibility (TD) of ADP. Experiments were conducted in 3 groups of 8 animals per group using twenty-four 4-week-old SD rats. The experimental groups included the general diet group (Con), in which 20% of the total Kcal in the diet was composed of casein protein, and the ADP group (ADP), in which 20% of the total Kcal was composed of ADP protein, and a non-protein diet group (NP) to measure the protein (metabolic fecal nitrogen) excreted by metabolic processes in the body. As a result of this experiment, we found that the FERs were 0.52 and 0.41 in the casein protein intake (Con) and ADP groups, respectively, thus showing a significantly lower level in the ADP group. The PERs of ADP and Con were 2.39 and 2.63, respectively. The TD of Con and ADP were 91% and 80%, respectively.
Allomyrina dichotoma larva protein, food efficiency ratio, protein efficiency ratio, true digestibility, protein
한국식품과학회지 2020 Dec; 52(6): 610 - 615