Characterization of eggs from laying hens fed insect-enriched diets

Area of Science:

• Animal Science
• Food Science
• Sustainable Agriculture

Background:

• Traditional livestock farming significantly impacts the environment due to feed production.
• There is a growing need for sustainable, cost-effective protein sources for animal feed.
• Insects present a viable alternative for poultry feed, potentially enhancing egg nutritional value.

Purpose of the Study:

• To evaluate the impact of insect-supplemented diets on commercial egg parameters.
• To analyze the nutritional composition of egg yolks from hens fed insect-enriched diets.
• To explore the potential of insects as a sustainable protein source in poultry feed.

Main Methods:

• Hens were fed diets supplemented with insects.
• Commercial egg parameters were assessed.
• Egg yolk nutritional composition, including fatty acids, carotenoids, cholesterol, amino acids, and protein digestibility, was analyzed.

Main Results:

• Insect-enriched diets increased saturated fatty acids and carotenoids in egg yolks.
• Cholesterol content in egg yolks decreased with insect supplementation.
• Lysine content was higher, and sulfur-containing amino acids were lower in experimental yolks, with improved protein digestibility.

Conclusions:

• Insect-supplemented diets positively alter egg yolk nutritional profiles, enhancing beneficial compounds and protein quality.
• Insects are a promising sustainable feed ingredient for poultry, contributing to functional food production.
• This research supports the use of insects as an alternative protein source, improving both feed sustainability and egg nutritional value.