Effects of diets using fruit and vegetables by-products and fishmeal, on the proximate and fatty acid composition of edible insect powder

SPIN-Sustainable Protein project, funded by RRF, aims to explore sustainable protein production from alternate sources and incorporate them into the Mediterranean Diet. One such source are insects, appealing for their potential to eat food byproducts. The insect model is the common house cricket, Acheta domesticus . Since the insect's diet can determine the product's characteristics, this study tested two feed formulations: 1) chicken feed and vegetable byproducts (50:50); 2) fishmeal from Silurus glanis , vegetable byproducts and chicken feed (25:53:22). After 55-day growth period, the crickets were processed and analysed (proximate composition, microbiologically and lipid content). Formulation 1 resulted in 64 % protein, 14 % lipids, 9 % fibre, 4 % water, 4 % ashes and 4 % hydrocarbons, while formulation 2 resulted in 68 % protein, 14 % lipids, 9 % fibre, 3 % water, 5 % ashes and 1 % hydrocarbons. Lipids were mainly linoleic, oleic and palmitic acids. Microbiologically, both samples meet the EU requirements and microbial safety indicators, except for the presence of Enterococcus and sulphite-reducing Clostridia in formulation 2's powder, requiring a heating step when used. Due to the use of fishmeal, the second formulation produced a cricket powder richer in protein and with a distinct lipid profile. This study contributes to sustainable development goals 2, 12 and 13.