Assessing the performance of Alphitobius piceus (Oliver, 1792) as novel feeder insect species for small sized postmetamorphic frogs

One of the major difficulties of frog farming is providing adequate food in the first few weeks after the metamorphosis. This is a critical time frame, with rapid growth and high mortality. The established feeder insect species used throughout this delicate stage (cricket and mealworm larvae, adult fruit flies) are suitable from a trophic perspective, but present challenges and difficulties that influence the production costs. The aim of this study is to assess the performance of an alternative feeder species - Alphitobius piceus - with a simpler production technology and a lower production cost. Two species of feeder insect were used: the conventionally used Acheta domestica larvae as control species, and Alphitobius piceus larvae as experimental species. As model anuran we used the European common frog, Rana temporaria. The experimental insect species was easily accepted and produced a strong feeding response in the post-metamophic frogs. There were no significant differences between the control and experimental groups in terms of body condition index and mortality, however survival was better in the experimental group. This similarity indicates a high potential of Alphitobius piceus as feeder species for the newly metamorphosed frogs and also a good economic opportunity for frog farms.

Quality and sensory characteristics of cricket powder (Acheta domestica) based cooked poultry balls

As the population grows, the food industry is focusing on alternative sources of protein as insect flours. Cricket powder (Acheta domestica) is rich source of protein, vitamins, minerals, fatty acids, with little environmental footprint and have potential for processing of hybrid meat products. This study analyzes the impact of cricket powder (CP) supplementation (2% and 4%) on the technological and sensory properties of cooked poultry balls. Addition of CP affects all examined parameters in two ways: decrease aW, L*, a* and b* value and increase pH, water holding capacity, plastic strength (PS) and structural strength (SS). The high PUFA in CP do not promote lipid oxidation in the raw filling mass, but result in higher MDA formation in cooked final products. The sensory panel found dry and rough consistence in 4% CP based cooked meat balls, while 2% CP enriched samples show nice sensory acceptance by the tasting committee. CP is suitable innovative ingredient for processing of value added cooked meat products.

CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. – A preliminary study

Sensory acceptability of the consumption of whole baked house crickets by assessors in the Czech Republic was investigated. The main aim was to observe attitudes to eating edible insects before and after their tasting and to assess the extent of the effect of prejudices. Hedonic evaluation of the overall acceptability of edible insects was carried out under laboratory conditions by trained assessors. Of the 98 panellists, 68 were willing to evaluate the sample visually and then by tasting. They showed statistically significant differences (P &lt; 0.0001) in overall pleasantness before tasting (40 ± 22%) and after tasting (61 ± 17%). No statistically significant differences between male and female assessors were observed, either before or after tasting. Women and younger assessors were slightly more open to entomophagy, but there were no statistically significant differences between males and females or between the two age categories (18–25 and 26–45 years of age) in the results. The preferred methods of culinary preparation of edible insects that the respondents would choose were baking, roasting and frying.<br /><br />

МОЛЕКУЛЯРНАЯ ДИАГНОСТИКА INSECT IRIDESCENT VIRUS TYPE 6 В СВЕРЧКАХ (ORTHOPTERA: GRYLLIDAE) И ТАРАКАНАХ (BLATTOPTERA: ECTOBIIDAE), "Паразитология"

Лабораторные колонии и производственные культуры сверчков часто страдают от вирусных инфекций, при этом наиболее часто причиной их массовой гибели служат иридовирусы - широко распространенные возбудители заболеваний членистоногих и позвоночных животных. В России за последнее время наблюдалось увеличение случаев массовой гибели сверчков, содержащихся в культуре. Симптомы заболевания соответствовали иридовирусной инфекции, амплификация с праймерами, специфичными к участку гена мажорного капсидного белка Insect iridescent virus type 6 (IIV-6), дала положительный продукт ожидаемого размера для образцов ДНК больных сверчков, а секвенирование ампликонов показало сходство на 100 и 97 % с гомологичным участком генома IIV-6 из Gryllus bimaculatus (№ доступа в Генбанке AF247641) и из Chilo suppressalis (№ AF303741) соответственно. Положительный ПЦР-сигнал (со 100%-ным сходством нуклеотидных последовательностей ампликонов) получен для образцов ДНК, экстрагированной из тканей сверчков 3 видов (Gryllus bimaculatus, G. locorojo и Acheta domestica), включая личинок и имаго без симптомов заболевания, яйца, а также имаго таракана Blattella germanica. Полученные результаты указывают на возможность различных путей распространения инфекции в лабораторных и производственных культурах насекомых.

Modeling Insect Filiform Hair Motion Using the Penalty Immersed Boundary Method

Many insects are able to sense their surrounding fluid environment through induced motion of their filiform hairs. The mechanism by which the insect can sense a wide range of input signals using the canopy of filiform hairs of different length and orientation is of great interest. Most of the previous filiform hair models have focused on a single, rigid hair in an idealized air field. We have developed [1] a model for a canopy of filiform hairs that are mechanically coupled to the surrounding air. The model equations are based on the penalty immersed boundary method. The key difference between the penalty immersed boundary method and the traditional immersed boundary method is the addition of forces to account for density differences between the immersed solid (the filiform hairs) and the surrounding fluid (air). In this work we validate the model by comparing the model predictions to experimental results on cricket Acheta domestica cercal system.