Eisenia fetida worm as an alternative source of protein for poultry: a review

Feed constitutes about 60–70 percent of the total production costs of poultry meat, of which about 175% are animal protein. The protein content of a feed ingredient is a factor of great importance. It has been reported that the protein content of Eisenia fetida differs with the treatment used and it...

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Bibliographic Details
Published inInternational journal of tropical insect science Vol. 42; no. 1; pp. 1 - 8
Main Authors Gunya, Busisiwe, Masika, Patrick Julius
Format Journal Article
LanguageEnglish
Published Cham Springer International Publishing 01.02.2022
Springer Nature B.V
Subjects
Amino acids
Animal protein
Biomedical and Life Sciences
Dry matter
Eisenia fetida
Entomology
Fatty acids
Fish meal
Food sources
Life Sciences
Meat
Mini-Review
Nutrient content
Polyunsaturated fatty acids
Poultry
Poultry feed
Production costs
Protein sources
Proteins
Soybeans
Vitamins
Worms
Earthworm
Nutrients
Poultry
Feed
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Summary:Feed constitutes about 60–70 percent of the total production costs of poultry meat, of which about 175% are animal protein. The protein content of a feed ingredient is a factor of great importance. It has been reported that the protein content of Eisenia fetida differs with the treatment used and it ranges between 50.1% and 66.2%. E. fetida contains 4.95–5.70 g/100 g 20 out of 24 major amino acids, including the ten essential amino acids. The fat content of worm meal has been reported to range from 5–20% of dry matter. A number of mono and polyunsaturated fatty acids are in fairly high concentration in worm meal and the total fatty acids is about 6.6 to 10.5 mg/g. It contains an adequate mineral content and an excellent range of vitamins which are a valuable component of poultry feed. It has been found that it encompasses essential elements such as calcium (1020–7070 μg/g) and iron (1050–2990 μg/g), which are 10 times higher than soya bean and fish meal. Earthworm Eisenia fetida has been found to be a promising alternative source of protein due to its high protein content, amino acid and fatty acid profiles. In this review, we outline the E. fetida characteristics, nutrient composition, processing methods and its effects as a source of feed for chickens.
ISSN:1742-7592
1742-7584
1742-7592
DOI:10.1007/s42690-021-00531-6