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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Effect of Dermestes maculatus on the nutritional qualities of two edible insects ( Oryctes boas and Rhynchophorus phoenicis )
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Effect of Dermestes maculatus on the nutritional qualities of two edible insects ( Oryctes boas and Rhynchophorus phoenicis )

机译：Dermestes maculatus对两种食用昆虫（Oryctes boas和Rhynchophorus phoenicis）营养的影响。

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This study aimed to assess the effect on nutritional composition of two ‘Edible Insects’ (Larva of Oryctes boas and Rhynchophorus phoenicis) after infestation by Dermestes maculatus. The study was done over a period of six weeks by subjecting these edible insects to different conditions of storage (using pepper and salt). The assessment was based on weight and proximate analysis differences before and after infestation under these media of storage. The larva of Oryctes boas in the container with salt as preservative had the least weight loss (from 30.00 + .0000 → 39.70 + .3000 → 36.30 + 1.000), followed by the container with pepper as preservative (from 30.00 + .0000 → 31.05 + 5.000 → 25.25 + .1500) while the highest weight loss occurred in the container without preservative constituents (from 30.00 + .0000 → 30.30 + 1.000 → 21.15 + 5.000). Likewise, the larva of Rhynchoporus phoenicis in the container with salt as preservative constituent had the least weight difference of (16.00 + .0000 → 20.80 + .0000 → 13.65 + .1500); followed by the container with pepper as preservative (from 16.00 + .0000 → 16.40 + 1.000 → 6.700 + .2000), while the highest weight loss occurred in the container without preservative (from 16.00 + .0000 → 7.850 + 5.000 → 6.300 + .0000). The mortality rate of Dermestes maculatus was also determined, showing that the larva of Oryctes boas and Rhynchophorus phoenicis containing salt as preservative had the highest mortality rate of 60% and 80%, respectively, followed by that containing pepper as preservative having 20% and 30% respectively, and that containing no preservative constituent had no mortality rate. It was concluded that, Dermestes maculatus’ infestations on the larva of edible insects showed a difference in the proximate analysis of these edible insects before and after infestation. Therefore, it was suggested that edible insects should be well dried and locally preserved with salt and pepper.
机译：这项研究旨在评估两种“食用昆虫”（斑bo幼虫和菲氏根霉）对营养成分的影响。通过将这些可食昆虫置于不同的储存条件下（使用胡椒粉和盐），进行了为期六周的研究。评估是基于在这些存储介质下侵染前后的体重和近期分析差异。以盐为防腐剂的食人鱼的幼虫减重最少（从30.00 + .0000→39.70 + .3000→36.30 + 1.000），其次是以胡椒为防腐剂的容器（从30.00 + .0000→31.05 + 5.000→25.25 + .1500），而最大重量损失发生在没有防腐剂成分的容器中（从30.00 + .0000→30.30 + 1.000→21.15 + 5.000）。同样，以盐作为防腐剂成分的菲氏梭菌幼虫的重量差异最小（16.00 + .0000→20.80 + .0000→13.65 + .1500）;其次是装有胡椒粉作为防腐剂的容器（从16.00 + .0000→16.40 + 1.000→6.700 + .2000），而最大重量损失发生在没有防腐剂的容器中（从16.00 + .0000→7.850 + 5.000→6.300 +。 0000）。还确定了短尾小D的死亡率，表明含有盐作为防腐剂的东方小bo和凤尾鱼幼虫的最高死亡率分别为60％和80％，其次是含有胡椒作为防腐剂的死亡率为20％和30 ％，不含防腐剂成分的无死亡率。结论是，在食用昆虫的幼虫上，黄斑果蝇对食用昆虫幼虫的侵染显示出差异。因此，建议食用昆虫应充分干燥，并用盐和胡椒粉进行局部保存。

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