Minerals and vitamins Composition of Unprocessed and heat Processed Maggots from different substrates

This study investigates the mineral and vitamin composition of maggots derived from Musca domestica, focusing on the influence of substrate type and heat processing duration. Maggots were cultured using three organic substrate: cow manure with cow blood (CMM), swine manure with cow blood (SMM), and poultry manure with cow blood (PMM). Larvae were harvested at day 4 and subjected to varying drying times (35, 45, and 55 minutes) at a constant temperature of 90°C. The mineral and vitamin content of both unprocessed and processed maggot samples were quantified using standard methods, including Atomic Absorption Spectroscopy (AAS) for minerals and UV spectroscopy for vitamins. Statistical analysis was conducted using R software, employing Analysis of Variance (ANOVA) to assess differences among groups, with Tukey’s Significant Difference (HSD) for mean separation. Results revealed significant differences in mineral concentrations across manure sources, with cow maggot meal exhibiting the highest levels of calcium, sodium, potassium, and phosphorus. Processing duration positively influenced mineral content, particularly calcium and phosphorus, with p-values less than 2.0 × 10-16 indicating highly significant differences. In terms of vitamins, substantial variations were observed, particularly in vitamin A and E levels, with poultry maggots displaying the highest vitamin A concentrations (445.32 ± 0.00 mg/100g), while overall vitamin E levels remained low. This research plays a critical role of substrate selection and processing methods in optimizing the nutritional profile of maggot. The findings highlight the potential of maggots as a sustainable protein source, providing valuable insights for enhancing animal feed formulations and promoting improved livestock health and productivity. Further investigations are warranted to explore the long-term effects of maggot meal incorporation into livestock diets and its implications for sustainable food systems.