Magara Henlay J O, Hugel Sylvain, Fisher Brian L
Department of Feed Development, Madagascar Biodiversity Center, Antananarivo 101, Madagascar.
Institut des Neurosciences Cellulaires et Intégratives, Centre National de la Recherche Scientifique, Université de Strasbourg, 67087 Strasbourg, France.
Foods. 2025 May 22;14(11):1848. doi: 10.3390/foods14111848.
Edible insects are a significant component of traditional diets in Madagascar, where food insecurity and malnutrition persist. This study examines the production parameters and nutritional composition of four laboratory-farmed edible grasshopper species commonly consumed by Malagasy people with the aim of upscaling their farming to mitigate malnutrition. The grasshopper species include: vlei grasshopper (), rice grasshopper (), emerald-legged grasshopper ), and Madagascan slant-faced grasshopper (). The study involved the assessment of production parameters (survival rate, developmental time, feed consumed, feed conversion ratio, biomass yield, fecundity, and hatchability). The study also involved analysis of the nutritional content (moisture, protein, fat, ash, fibre, carbohydrates, minerals, amino acids, fatty acids, and vitamins) to evaluate the potential dietary contribution of these grasshoppers. The result show had superior survival, faster development, low feed intake, and higher fecundity and hatchability when compared to other species of grasshoppers. showed the highest biomass yield and feed conversion ratio followed by . The results further show that all four species are rich in protein, essential fatty acids, and key minerals, particularly calcium, phosphorus, iron, and zinc. exhibited the highest protein and fat content. Moreover, showed the highest ash content, suggesting a superior mineral profile. showed the highest fibre content, reflecting its richness in chitin. These findings provide valuable insights into the nutritional role of grasshoppers in Malagasy diets. Furthermore, they offer reference values for selecting and optimizing the nutrient composition of insect species that are safe and easy to rear, which could serve as a sustainable alternative to wild collection. Future research should explore the bioavailability of nutrients in these species and identify suitable practices to mass rear these species to improve food security in Madagascar.
可食用昆虫是马达加斯加传统饮食的重要组成部分,该国一直存在粮食不安全和营养不良问题。本研究调查了马达加斯加人常食用的四种实验室养殖食用蝗虫的生产参数和营养成分,目的是扩大其养殖规模以缓解营养不良状况。这些蝗虫种类包括:沼泽蝗虫()、稻蝗()、翠腿蝗虫()和马达加斯加斜脸蝗虫()。该研究包括对生产参数(存活率、发育时间、饲料消耗量、饲料转化率、生物量产量、繁殖力和孵化率)的评估。研究还包括对营养成分(水分、蛋白质、脂肪、灰分、纤维、碳水化合物、矿物质、氨基酸、脂肪酸和维生素)的分析,以评估这些蝗虫在饮食方面的潜在贡献。结果表明,与其他蝗虫种类相比, 具有更高的存活率、更快的发育速度、较低的饲料摄入量以及更高的繁殖力和孵化率。 表现出最高的生物量产量和饲料转化率,其次是 。结果还进一步表明,所有这四种蝗虫都富含蛋白质、必需脂肪酸和关键矿物质,特别是钙、磷、铁和锌。 表现出最高的蛋白质和脂肪含量。此外, 表现出最高的灰分含量,表明其矿物质含量更高。 表现出最高的纤维含量,反映出其几丁质含量丰富。这些发现为蝗虫在马达加斯加饮食中的营养作用提供了有价值的见解。此外,它们为选择和优化安全且易于养殖的昆虫种类的营养成分提供了参考值,这可以作为野生采集的可持续替代方案。未来的研究应探索这些种类中营养成分的生物可利用性,并确定大规模养殖这些种类的合适方法,以改善马达加斯加的粮食安全状况。