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Feed parameters influencing the breeding of mealworms (Tenebrio molitor)

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dc.title Feed parameters influencing the breeding of mealworms (Tenebrio molitor) en
dc.contributor.author Mlček, Jiří
dc.contributor.author Adámek, Martin
dc.contributor.author Adámková, Anna
dc.contributor.author Matyáš, Jiří
dc.contributor.author Bučková, Martina
dc.contributor.author Mrázková, Martina
dc.contributor.author Vícha, Robert
dc.contributor.author Vychodil, Radek
dc.contributor.author Knížková, Ivana
dc.contributor.author Volek, Zdeněk
dc.relation.ispartof Sustainability (Switzerland)
dc.identifier.issn 2071-1050 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2021
utb.relation.volume 13
utb.relation.issue 23
dc.type article
dc.language.iso en
dc.publisher MDPI
dc.identifier.doi 10.3390/su132312992
dc.relation.uri https://www.mdpi.com/2071-1050/13/23/12992
dc.subject tenebrio molitor en
dc.subject feed en
dc.subject polystyrene en
dc.description.abstract With the growing public interest in edible insects, breeders are forced to increase the volume of production and shorten the life cycle of farmed insects. The exact composition of the feed is the know-how of each manufacturer. The aim of this work was to determine the general impact of individual conventional types of feed (bran, whey, raw ware potatoes) on the life cycle rate of Tenebrio molitor (TM), larval mortality and the content of fats, fatty acids and nitrogenous substances in larvae and their excrements. For the reasons of sustainability of the state of nature and waste disposal, polystyrene foam was added to the experiment as feed. The experiment was performed in two phases—rearing for 21 weeks and 5 weeks. The nitrogen content was determined using the Kjeldahl method (ISO 1871: 2009), the fat content by the Soxhlet method and the fatty acid profile using a gas chromatograph with a flame ionization detector (FID). The results of the work show that the basis of the TM feed is wheat bran, not only due to the observed low larval mortality (45% over 21 weeks) and their optimal nutritional value (nitrogenous substances 53.6% DM, fat 37.1% DM, the highest total fatty acid content) but also due to the higher speed of TM development. Lower larval mortality during rearing was found when feeding dried whey and raw ware potatoes, but the development cycle rate was low. This confirmed that the bran as a feed allowed a fast life cycle with good larval nutritional parameters. From a nutritional and reproductive point of view, TM appeared to be a suitable alternative to animal production. Polystyrene as a feed, tested for biodegradation by TM larvae, caused the highest larval mortality (75% in 21 weeks). However, the content of nitrogenous substances in the larvae increased to 69.77%, in the excrement, it even increased to 82.68%, and there was no cannibalism among the larvae. The work thus demonstrated the possibility of biodegradation of polystyrene using TM larvae with an increase in nitrogenous substances in both larvae and excrement. © 2021 by the authors. Licensee MDPI, Basel, Switzerland. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Technology
utb.faculty University Institute
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010680
utb.identifier.obdid 43883116
utb.identifier.scopus 2-s2.0-85119992611
utb.identifier.wok 000735091000001
utb.source j-scopus
dc.date.accessioned 2021-12-06T11:50:35Z
dc.date.available 2021-12-06T11:50:35Z
dc.description.sponsorship RP/CPS/2020/006; FEKT-S-20-6215, IGA/FT/2021/008; Ministerstvo Školství, Mládeže a Tělovýchovy, MŠMT
dc.description.sponsorship TBU in Zlin [IGA/FT/2021/008]; project BUT in Brno [FEKT-S-20-6215]; Ministry of Education, Youth and Sports of the Czech Republic-DKRVO [RP/CPS/2020/006]
dc.rights Attribution 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Analysis and Chemistry
utb.ou Department of Physics and Materials Engineering
utb.ou Centre of Polymer Systems
utb.ou Department of Chemistry
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Adámek, Martin
utb.contributor.internalauthor Adámková, Anna
utb.contributor.internalauthor Matyáš, Jiří
utb.contributor.internalauthor Bučková, Martina
utb.contributor.internalauthor Mrázková, Martina
utb.contributor.internalauthor Vícha, Robert
utb.contributor.internalauthor Vychodil, Radek
utb.fulltext.affiliation Jiří Mlček 1, Martin Adámek 2,3, Anna Adámková 1,* https://orcid.org/0000-0003-2692-9670 , Jiří Matyáš 4, Martina Bučková 1 https://orcid.org/0000-0002-7703-4829 , Martina Mrázková 1 , Robert Vícha 5 https://orcid.org/0000-0002-5229-9863 , Radek Vychodil 1, Ivana Knížková 6 https://orcid.org/0000-0003-2095-4031 and Zdeněk Volek 7 1 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic; [email protected] (J.M.); [email protected] (M.B.); [email protected] (M.M.); [email protected] (R.V.) 2 Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic; [email protected] 3 Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic 4 Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida T. Bati 5678, 760 01 Zlin, Czech Republic; [email protected] 5 Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic; [email protected] 6 Department of Livestock Technology and Management, Institute of Animal Science, Pratelstvi 815/107, 104 00 Prague, Czech Republic; [email protected] 7 Department of Nutritional Physiology and Animal Product Quality, Institute of Animal Science, Pratelstvi 815/107, 104 00 Prague, Czech Republic; [email protected] * Correspondence: [email protected]
utb.fulltext.dates Received: 18 October 2021 Accepted: 22 November 2021 Published: 24 November 2021
utb.fulltext.sponsorship This article was supported by the internal grant of TBU in Zlín (No. IGA/FT/2021/008) and project BUT in Brno (FEKT-S-20-6215). This research was also funded by the Ministry of Education, Youth and Sports of the Czech Republic—DKRVO (RP/CPS/2020/006).
utb.wos.affiliation [Mlcek, Jiri; Adamkova, Anna; Buckova, Martina; Mrazkova, Martina; Vychodil, Radek] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Fac Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Adamek, Martin] Tomas Bata Univ Zlin, Fac Technol, Dept Phys & Mat Engn, Vavreckova 275, Zlin 76001, Czech Republic; [Adamek, Martin] Brno Univ Technol, Fac Elect Engn & Commun, Dept Microelect, Tech 3058-10, Brno 61600, Czech Republic; [Matyas, Jiri] Tomas Bata Univ Zlin, Univ Inst, Ctr Polymer Syst, Trida T Bati 5678, Zlin 76001, Czech Republic; [Vicha, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Knizkova, Ivana] Inst Anim Sci, Dept Livestock Technol & Management, Pratelstvi 815-107, Prague 10400, Czech Republic; [Volek, Zdenek] Inst Anim Sci, Dept Nutr Physiol & Anim Prod Qual, Pratelstvi 815-107, Prague 10400, Czech Republic
utb.scopus.affiliation Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, Zlin, 760 01, Czech Republic; Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, Zlin, 760 01, Czech Republic; Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, Brno, 616 00, Czech Republic; Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida T. Bati 5678, Zlin, 760 01, Czech Republic; Department of Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, Zlin, 760 01, Czech Republic; Department of Livestock Technology and Management, Institute of Animal Science, Pratelstvi 815/107, Prague, 104 00, Czech Republic; Department of Nutritional Physiology and Animal Product Quality, Institute of Animal Science, Pratelstvi 815/107, Prague, 104 00, Czech Republic
utb.fulltext.projects IGA/FT/2021/008
utb.fulltext.projects FEKT-S-20-6215
utb.fulltext.projects RP/CPS/2020/006
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty University Institute
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Physics and Materials Engineering
utb.fulltext.ou Centre of Polymer Systems
utb.fulltext.ou Department of Chemistry
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