How Does Locally Produced Feed Affect the Chemical Composition of Reared House Crickets (<i>Acheta domesticus</i>)?
Helena Pastell, Sandra Mellberg, Tiina Ritvanen, Marja Raatikainen, Satu Mykkänen, Jarkko K. Niemi, Ilkka Latomäki, Gun Wirtanen
Abstract
The interest in eating insects has grown in Western countries. Insects are on the market in some European countries due to the reinterpretation of EU legislation. In this study, house crickets (Acheta domesticus) were reared with two homemade and one commercial feed with different chemical compositions. Commercial chicken feed, which contained the highest levels of protein and minerals, produced the biggest and the most protein- and mineral-containing crickets. The protein content varied between 50.2 and 64.2 g/100 g (dry weight, DW). The examination of the amino acid profiles showed that the feed had a smaller effect on them than the amount of protein. Crickets, which received the most carbohydrate-rich feed, were highest in fat and lowest in protein. The fat content of all crickets was high (25.0–33.7 g/100 g, DW), and an average fatty acid profile was 40% saturated fatty acids (SFAs), 31% monounsaturated fatty acids (MUFAs), and 27% polyunsaturated fatty acids (PUFAs). A cricket’s diet has a significant effect on its composition.