Nutritional value and chemical composition of larvae, pupae, and adults of worker honey bee, Apis mellifera ligustica as a sustainable food source
Nutritional value and chemical composition of larvae, pupae, and adults of worker honey bee, Apis mellifera ligustica as a sustainable food source
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DOI：
10.1016/j.aspen.2016.03.008
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发表时间：
2016-06-01
影响因子：
1.5
通讯作者：
Meyer-Rochow, Victor Benno
中科院分区：
文献类型：
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作者：
Ghosh, Sampat;Jung, Chuleui;Meyer-Rochow, Victor Benno
测定了工蜂美洲蜜蜂干幼虫、蛹和成虫的近似营养成分。对这些样品进行了化学分析，测量了16种氨基酸、10种脂肪酸和12种金属的含量，并与它们在传统动物和植物来源的食品中的含量进行了比较。结果表明，随着幼虫进入成虫期，碳水化合物和脂肪含量分别从46.1%和14.5%下降到30.6%和6.9%，蛋白质含量从35.3%上升到51%。所有发育阶段的蜜蜂都是理想的食物，因为它们的蛋白质含量高，饱和脂肪酸和单不饱和脂肪酸的组成平衡，特别是它们的铁和锌含量很高。我们的结论是，蜜蜂不仅可以作为食物、饲料或膳食补充剂的来源，能够改善全球粮食安全的前景，而且如果它们本身以及其他蜂箱产品成为公认的蜂箱产品，它们还可以改善中小型养蜂人的经济状况。(C) 2016韩国应用昆虫学会、台湾昆虫学会、马来西亚植物保护学会。Elsevier B.V.版权所有。
Proximate nutrient compositions of dry larvae, pupae and adults of worker Apis mellifera ligustica were determined. Chemical analyses of the samples were carried out and the amounts of 16 amino acids, 10 fatty acids and 12 metals were measured and compared with their occurrences in conventional foods of animal and plant origin. Our results show that as the larvae progress to the imago stage, carbohydrate and fat contents decrease from 46.1 and 14.5% to 30.6 and 6.9%, respectively, while protein amounts increase from 35.3 to 51%. Honeybees at all developmental stages could be an ideal food item on account of their high protein content, balanced composition of saturated and mono-unsaturated fatty acids, and in particular their highly significant amounts of iron and zinc. We conclude that not only would bees as a source of food, feed, or dietary supplement be able to ameliorate the prospects of global food security but they could also improve the economic situation of the small and medium scale bee keepers if they themselves in addition to other hive products became an accepted hive product. (C) 2016 Korean Society of Applied Entomology, Taiwan Entomological Society and Malaysian Plant Protection Society. Published by Elsevier B.V. All rights reserved.