Department of the Basis of Agriculture and Waste Management, Institute of Agricultural Sciences, Land Management and Environmental Protection, College of Natural Sciences, University of Rzeszow, ul. Cwiklinskiej 2, 35-601 Rzeszow, Poland.
Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland.
Int J Environ Res Public Health. 2023 Feb 10;20(4):3108. doi: 10.3390/ijerph20043108.
The selected chemical composition (dry matter, ash, total protein, and crude fat) of the integumentary muscles of were determined, plus the dry matter (DM) percentage content of 17 amino acids and the profile (%) of fatty acids. Results were compared with a more fully studied earthworm, . In addition, the composition of exogenous amino acids was compared to the WHO standard for pork, beef, and chicken eggs. Both earthworm species were grown on the same kitchen waste, and protein composition was analyzed using the same methods. Studies indicated that the muscle of was characterized by a high level of protein (76.82% DM). A similar content of exogenous amino acids was observed in the protein of both earthworms, but for phenylalanine and isoleucine, slightly higher levels were recorded for . More histidine, lysine, threonine, isoleucine, and arginine were found in earthworms compared with chicken egg white. Fatty acids play an essential role in balancing human or animal feed and their content determines the dietary and nutritional value of the food. Both earthworm species contained the appropriate content of saturated and unsaturated acids. In , a higher content of arachidonic acid was found, and in , lauric, tridecanoic, and palmitic acids were present. Future issues of food security may force us to seriously consider earthworm protein for indirect or even direct human consumption.
对所选表皮肌肉的化学成分（干物质、灰分、总蛋白和粗脂肪）进行了测定，还测定了 17 种氨基酸的干物质（DM）含量和脂肪酸的百分含量。结果与一种研究更充分的蚯蚓进行了比较。此外，还将外源性氨基酸的组成与世界卫生组织（WHO）关于猪肉、牛肉和鸡蛋的标准进行了比较。两种蚯蚓都以相同的厨房垃圾为食，并用相同的方法分析蛋白质组成。研究表明，肌肉的蛋白质含量很高（DM 的 76.82%）。两种蚯蚓的蛋白质中外源氨基酸含量相似，但对于苯丙氨酸和异亮氨酸，含量略高。与鸡蛋白相比，蚯蚓中发现了更多的组氨酸、赖氨酸、苏氨酸、异亮氨酸和精氨酸。脂肪酸在平衡人和动物饲料方面起着至关重要的作用，其含量决定了食物的饮食和营养价值。两种蚯蚓都含有适量的饱和和不饱和脂肪酸。在中，发现了更高含量的花生四烯酸，而在中，存在月桂酸、十三烷酸和棕榈酸。未来的粮食安全问题可能迫使我们认真考虑将蚯蚓蛋白作为间接甚至直接供人类食用的蛋白质来源。
