Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

• Main Authors: Seonmin Lee, Yun-Sang Choi, Kyung Jo, Tae-Kyung Kim, Hae In Yong, Samooel Jung
• Format: Article
• Language: English
• Published: Korean Society of Animal Sciences and Technology 2020-09-01
• Series: Journal of Animal Science and Technology
• Subjects: protaetia brevitarsis; protein digestibility; edible insect; beef loin
• Online Access: http://www.ejast.org/archive/view_article?pid=jast-62-5-741

Herein, the in vitro protein digestibility of lyophilized Protaetia brevitarsis larvae flour with and without defatting using 70% ethanol was compared with beef loin. Proximate analysis showed that the defatted larvae contained the highest protein content (p < 0.05). The viable counts of total aerobic bacteria, Escherichia coli, and coliform bacteria decreased significantly after defatting the larval samples with 70% ethanol (p < 0.05). Measurement of α-amino group content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed higher amounts of low molecular weight proteins in the larvae compared to beef loin (p < 0.05). After in vitro digestion, the degree of protein hydrolysis of the digesta was higher for both larvae samples compared to beef loin (p < 0.05). No change was observed in the in vitro larval protein digestibility after defatting. These results highlight the excellent protein digestibility of P. brevitarsis larvae with high protein content. Defatting insect flour with 70% ethanol could enhance microbial safety while maintaining excellent protein digestibility.