Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil (Rhynchophorus ferregineus) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets

Promwee, Athakorn; Chinarak, Khanittha; Panpipat, Worawan; Panya, Atikorn; Phonsatta, Natthaporn; Harcet, Matija; Chaijan, Manat (2023) Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil (Rhynchophorus ferregineus) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets. Foods, 12 (18). ISSN 2304-8158

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Abstract

Herein, the effect of supplementing ground sago palm trunk (GSPT) with varying concentrations of plant-based ingredients (PIs), including rice bran (RB), soybean meal (SM), and perilla seed (PS), on the nutritional profile of sago palm weevil larvae (SPWL) was investigated. Increased PS intake induced an increase in α-linolenic acid level and a reduction in the n-6/n-3 ratio in SPWL (p < 0.05). The presence of fatty acids in SPWL was determined predominantly by the fatty acid profile in the feed. The activities of Δ5 + Δ6 desaturases and thioesterase were not different among SPWL fed different diets (p < 0.05); however, PI intake resulted in low suppression of fads2 gene expression. RB, SM, and PS at the appropriate concentrations of 17.5%, 8.8%, and 7.0% in GSPT (F3 diet), respectively, boosted both protein quantity and quality of SPWL, as indicated by higher levels of essential amino acids, particularly lysine, than the FAO protein reference. Therefore, incorporating PIs into a regular diet is a viable method for enhancing the nutritional value and sustainability of farm-raised SPWL as a potential alternative source of high-quality lipid and protein.

Item Type:	Article
Uncontrolled Keywords:	edible insect; palm weevil larvae; growth performance; plant-based ingredients; nutritional value; lipid metabolism
Subjects:	NATURAL SCIENCES > Biology
Divisions:	Division of Molecular Biology
Depositing User:	Ivana Vuglec
Date Deposited:	16 Apr 2026 11:46
URI:	https://fulir.irb.hr:/id/eprint/11732
DOI:	10.3390/foods12183474

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