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Noman kwari wata hanya ce mai yuwuwa don saduwa da karuwar buƙatun furotin a duniya kuma sabon aiki ne a Yammacin duniya inda tambayoyi da yawa suka rage game da ingancin samfur da aminci. Kwari na iya taka muhimmiyar rawa a cikin tattalin arzikin madauwari ta hanyar mai da biowaste zuwa halittu masu mahimmanci. Kimanin rabin kayan abinci don tsutsotsin abinci sun fito ne daga ciyarwar rigar. Ana iya samun wannan daga sharar gida, wanda zai sa noman kwari ya fi dorewa. Wannan labarin ya ba da rahoto game da abun da ke ciki na abinci mai gina jiki na mealworms (Tenebrio molitor) wanda aka ciyar da su tare da kariyar kwayoyin halitta daga samfurori. Waɗannan sun haɗa da kayan lambu da ba a siyar da su, yankan dankalin turawa, tushen chicory da fermented da ganyen lambu. Ana ƙididdige shi ta hanyar nazarin abubuwan da ke kusa, bayanin martabar fatty acid, ma'adinai da abun ciki mai nauyi. Mealworms ciyar da yankan dankalin turawa yana da abun ciki mai ninki biyu da kuma karuwa a cikin cikakken fatty acids guda ɗaya. Amfani da fermented chicory tushen ƙara ma'adinai abun ciki da kuma tara nauyi karafa. Bugu da ƙari, shayar da ma'adanai ta hanyar abincin abinci yana da zaɓi, saboda kawai alli, baƙin ƙarfe da manganese suna karuwa. Ƙarin gaurayawan kayan lambu ko ganyen lambu a cikin abincin ba zai canza bayanin martabar abinci mai mahimmanci ba. A ƙarshe, rafin samfurin ya sami nasarar jujjuya shi zuwa nau'in halitta mai wadataccen furotin, abun cikin sinadarai da yanayin rayuwa wanda ya yi tasiri a cikin abubuwan tsutsotsin abinci.
Ana sa ran karuwar yawan mutane zai kai biliyan 9.7 nan da shekarar 20501,2 tare da matsa lamba kan samar da abinci don tinkarar yawan bukatar abinci. An kiyasta cewa bukatar abinci zai karu da kashi 70-80 cikin dari tsakanin 2012 da 20503,4,5. Abubuwan da ake amfani da su wajen samar da abinci a halin yanzu suna raguwa, suna yin barazana ga muhallinmu da wadatar abinci. Bugu da kari, an batar da adadi mai yawa na kwayoyin halitta da ke hade da samar da abinci da amfani. An yi kiyasin cewa nan da shekarar 2050, yawan sharar da ake samu a duk shekara zai kai tan biliyan 27, wanda mafi yawansu shi ne bio-waste6,7,8. Domin mayar da martani ga waɗannan ƙalubalen, an ba da shawarar sabbin hanyoyin warware matsalar, hanyoyin abinci da ci gaba mai dorewa na aikin gona da tsarin abinci9,10,11. Ɗaya daga cikin irin wannan hanya ita ce amfani da ragowar kwayoyin halitta don samar da albarkatun kasa kamar kwari masu cin abinci a matsayin tushen abinci mai dorewa da ciyarwa12,13. Noman kwari yana haifar da ƙarancin iskar gas da hayaƙin ammonia, yana buƙatar ƙasa da ruwa fiye da tushen furotin na gargajiya, kuma ana iya samar da shi cikin tsarin noma a tsaye, yana buƙatar ƙasa da sarari14,15,16,17,18,19. Nazarin ya nuna cewa kwari suna iya juyar da ƙarancin ƙima na biowaste zuwa furotin mai arziƙin biomass mai mahimmanci tare da busassun abubuwan da ke ciki har zuwa 70% 20,21,22. Bugu da ƙari, a halin yanzu ana amfani da ƙarancin ƙima don samar da makamashi, zubar da ƙasa ko sake amfani da su don haka baya gasa da sashin abinci da abinci na yanzu23,24,25,26. Abincin abinci (T. molitor) 27 ana ɗaukarsa ɗayan mafi kyawun nau'in nau'in abinci mai girma da samar da abinci. Dukansu tsutsa da manya suna cin abinci iri-iri kamar kayayyakin hatsi, sharar dabbobi, kayan lambu, 'ya'yan itatuwa, da sauransu 28,29. A cikin al'ummomin Yamma, T. molitor ana kiwo a cikin zaman talala a kan ƙaramin sikelin, galibi a matsayin abinci ga dabbobin gida kamar tsuntsaye ko dabbobi masu rarrafe. A halin yanzu, yuwuwarsu a cikin abinci da samar da abinci suna samun ƙarin kulawa30,31,32. Misali, an amince da T. molitor tare da sabon bayanan abinci, gami da yin amfani da su a cikin daskararre, busasshen foda da foda (Dokar (EU) No 258/97 da Dokar (EU) 2015/2283) 33. Duk da haka, samar da manyan sikelin na kwari don abinci da abinci har yanzu sabon ra'ayi ne a cikin ƙasashen Yamma. Masana'antar tana fuskantar ƙalubale kamar gibin ilimi game da mafi kyawun abinci da samarwa, ingancin abinci mai gina jiki na samfurin ƙarshe, da batutuwan aminci kamar haɓakar mai guba da haɗarin ƙananan ƙwayoyin cuta. Sabanin noman dabbobi na gargajiya, noman kwari ba shi da tarihin tarihi makamancin haka17,24,25,34.
Duk da cewa an gudanar da bincike da yawa kan darajar abinci mai gina jiki na tsutsotsin abinci, har yanzu ba a fahimci abubuwan da suka shafi kimar abincin su ba. Binciken da aka yi a baya ya nuna cewa cin abinci na kwari na iya yin tasiri a kan abun da ke ciki, amma ba a sami wani tsari mai mahimmanci ba. Bugu da ƙari, waɗannan karatun sun mayar da hankali kan furotin da abubuwan lipid na tsutsotsi na abinci, amma suna da iyakacin tasiri akan abubuwan ma'adinai21,22,32,35,36,37,38,39,40. Ana buƙatar ƙarin bincike don fahimtar ƙarfin ɗaukar ma'adinai. Wani bincike na baya-bayan nan ya tabbatar da cewa tsutsa tsutsa da ke ciyar da radish sun ɗan ƙara yawan adadin wasu ma'adanai. Koyaya, waɗannan sakamakon sun iyakance ga abin da aka gwada, kuma ana buƙatar ƙarin gwajin masana'antu41. An ba da rahoton tarin ƙananan karafa (Cd, Pb, Ni, As, Hg) a cikin tsutsotsin abinci yana da alaƙa da mahimmancin abun ciki na ƙarfe na matrix. Duk da cewa yawan karafa da ake samu a cikin abinci a cikin abincin dabbobi ba su da iyaka na doka42, an kuma gano arsenic yana yin bioaccumulate a cikin tsutsa tsutsa, yayin da cadmium da gubar ba sa bioaccumulate43. Fahimtar tasirin abinci akan tsarin abinci mai gina jiki na tsutsotsin abinci yana da mahimmanci ga amintaccen amfani da su a abinci da abinci.
Binciken da aka gabatar a cikin wannan takarda ya mayar da hankali kan tasirin amfani da kayan amfanin gona a matsayin tushen ciyarwa a kan nau'in abinci mai gina jiki na tsutsotsin abinci. Baya ga busasshen abinci, ya kamata a ba da abinci mai jika ga tsutsa. Tushen ciyarwar jika yana samar da danshi mai mahimmanci kuma yana aiki azaman ƙarin abinci mai gina jiki don tsutsotsin abinci, haɓaka ƙimar girma da matsakaicin nauyin jiki44,45. Dangane da daidaitattun bayanan kiwon tsutsotsinmu a cikin aikin Interreg-Valusect, jimillar abincin tsutsotsin abinci ya ƙunshi 57% w/w jika ciyar. Yawancin lokaci, sabbin kayan lambu (misali karas) ana amfani da su azaman tushen ciyarwar jika35,36,42,44,46. Yin amfani da ƙananan ƙima a matsayin tushen ciyar da abinci zai kawo ƙarin dorewa da fa'idodin tattalin arziki ga noman kwari17. Makasudin wannan binciken shine (1) bincika tasirin amfani da biowaste a matsayin abinci mai jika akan tsarin abinci mai gina jiki na tsutsotsin abinci, (2) tantance macro- da micronutrient abinda ke ciki na tsutsa tsutsa da aka haifa akan biowaste mai arzikin ma'adinai don gwada yuwuwar ƙarfafa ma'adinai, da (3) kimanta amincin waɗannan samfuran a cikin noman kwari ta hanyar yin la'akari da kasancewa da tarin ƙarfe masu nauyi. Pb, Cd da Cr. Wannan binciken zai ba da ƙarin bayani game da tasirin kariyar biowaste akan abincin tsutsa na abinci, ƙimar abinci mai gina jiki da aminci.
Abubuwan busassun busassun busassun busassun busassun busassun agar sun fi girma idan aka kwatanta da sarrafa rigar agar na gina jiki. Abubuwan busassun busassun busassun kayan lambu da ganyen lambu bai kai kashi 10% ba, yayin da ya fi girma a cikin yankan dankalin turawa da tushen chicory (13.4 da 29.9 g/100 g sabo, FM).
Cakudar kayan lambu tana da ɗanyen ash, mai da furotin da ke ciki da ƙananan abubuwan da ba su da fibrous carbohydrate fiye da abincin sarrafawa (agar), yayin da abun ciki na fiber tsaka tsaki na amylase ya kasance iri ɗaya. Abubuwan da ke cikin carbohydrate na yankan dankalin turawa shine mafi girma na duk rafukan gefen kuma ya yi daidai da na agar. Gabaɗaya, ɗanyen abun da ke tattare da shi ya fi kama da abincin sarrafawa, amma an ƙara shi da ƙananan furotin (4.9%) da ɗanyen ash (2.9%) 47,48. A pH na dankalin turawa jeri daga 5 zuwa 6, kuma ya kamata a lura cewa wannan dankalin turawa gefen rafi ya fi acidic (4.7). Tushen chicory fermented yana da wadata a cikin toka kuma shine mafi yawan acidic na duk rafukan gefen. Tun da tushen ba a tsaftace ba, ana sa ran yawancin ash ya ƙunshi yashi (silica). Ganyen lambu sune kawai samfurin alkaline idan aka kwatanta da sarrafawa da sauran rafukan gefen. Ya ƙunshi manyan matakan ash da furotin da ƙananan carbohydrates fiye da sarrafawa. Danyen abun da ke ciki ya fi kusa da tushen chicory fermented, amma ƙwayar furotin mai gina jiki ya fi girma (15.0%), wanda yayi daidai da abun ciki na furotin na cakuda kayan lambu. Ƙididdigar ƙididdiga na bayanan da ke sama ya nuna bambance-bambance masu mahimmanci a cikin nau'in danyen abu da pH na gefen rafukan.
Ƙara gaurayawan kayan lambu ko ganyen lambu zuwa ciyarwar abinci bai yi tasiri ga abubuwan da ke tattare da ƙwayoyin cuta na tsutsa ba idan aka kwatanta da ƙungiyar kulawa (Table 1). Ƙara yankan dankalin turawa ya haifar da mafi mahimmancin bambanci a cikin abun da ke tattare da kwayoyin halitta idan aka kwatanta da ƙungiyar kulawa da ke karɓar tsutsa mai tsutsa da sauran hanyoyin ciyar da jika. Amma ga furotin abun ciki na mealworms, ban da dankalin turawa cuttings, daban-daban m abun da ke ciki na gefen kogunan bai shafi furotin abun ciki na larvae. Ciyar da yankan dankalin turawa a matsayin tushen danshi ya haifar da karuwa sau biyu a cikin kitse na tsutsa da raguwar abun ciki na furotin, chitin, da carbohydrates marasa fibrous. Tushen chicory fermented yana ƙara yawan ash na tsutsa tsutsa da sau ɗaya da rabi.
Bayanan martabar ma'adinai an bayyana su azaman macromineral (Table 2) da micronutrient (Table 3) abinda ke ciki a cikin rigar abinci da tsutsa biomass.
Gabaɗaya, ɓangarorin noma sun fi wadata a macromineral idan aka kwatanta da ƙungiyar kulawa, ban da yankan dankalin turawa, waɗanda ke da ƙananan abun ciki na Mg, Na da Ca. Matsakaicin potassium ya kasance mai girma a duk sassan gefe idan aka kwatanta da sarrafawa. Agar ya ƙunshi 3 mg / 100 g DM K, yayin da K maida hankali a cikin gefen gefen ya kasance daga 1070 zuwa 9909 mg / 100 g DM. Abubuwan da ke cikin macromineral a cikin cakuda kayan lambu sun fi girma fiye da ƙungiyar kulawa, amma Na abun ciki ya ragu sosai (88 vs. 111 mg / 100 g DM). Mahimmancin macromineral a cikin yankan dankalin turawa shine mafi ƙasƙanci na duk sassan gefe. Abun ciki na macromineral a cikin yankan dankalin turawa ya kasance ƙasa da ƙasa fiye da sauran sassan gefe da sarrafawa. Sai dai abin da ke cikin Mg ya yi daidai da ƙungiyar kulawa. Ko da yake tushen chicory fermented ba shi da mafi girman taro na macrominerals, toka abun ciki na wannan gefen rafi shi ne mafi girma na duk gefen rafi. Wannan yana iya zama saboda gaskiyar cewa ba a tsarkake su ba kuma yana iya ƙunsar babban adadin silica (yashi). Abubuwan Na da Ca sun yi daidai da na cakuda kayan lambu. Tushen chicory fermented ya ƙunshi mafi girman taro na duk rafukan gefen. Banda Na, ganyen lambun lambu suna da mafi girman adadin macromineral na duk rigar forages. Matsayin K (9909 mg / 100 g DM) ya kasance sau dubu uku mafi girma fiye da sarrafawa (3 mg / 100 g DM) kuma sau 2.5 sama da cakuda kayan lambu (4057 mg / 100 g DM). Abubuwan da ke cikin Ca shine mafi girma na duk rafukan gefen (7276 mg / 100 g DM), 20 sau sama da sarrafawa (336 mg / 100 g DM) da sau 14 mafi girma fiye da maida hankali Ca a cikin tushen chicory fermented ko cakuda kayan lambu (530). da kuma 496 mg / 100 g DM).
Ko da yake akwai bambance-bambance masu mahimmanci a cikin ma'auni na macromineral na abinci (Table 2), ba a sami bambance-bambance masu mahimmanci a cikin ma'auni na macromineral na abincin abinci da aka taso akan gaurayawan kayan lambu da sarrafa abinci.
Larvae ciyar da dankalin turawa crumbs yana da ƙananan ƙananan ƙididdiga na duk macrominerals idan aka kwatanta da sarrafawa, ban da Na, wanda ke da kwatankwacin ƙima. Bugu da ƙari, ciyarwar dankalin turawa ya haifar da raguwa mafi girma a cikin abun ciki na macromineral na tsutsa idan aka kwatanta da sauran magudanan ruwa. Wannan ya yi daidai da ƙananan ash da aka gani a cikin tsarin tsutsotsin abinci na kusa. Duk da haka, kodayake P da K sun kasance mafi girma a cikin wannan rigar abinci fiye da sauran sassan da kuma sarrafawa, ƙwayar tsutsa ba ta nuna wannan ba. Ƙarƙashin ƙwayar Ca da Mg da aka samu a cikin ƙwayoyin cuta na mealworm na iya kasancewa yana da alaƙa da ƙarancin Ca da MG da ke cikin rigar rage cin abinci kanta.
Ciyar da tushen chicory da ganyen gonaki ya haifar da mafi girman matakan calcium fiye da sarrafawa. Ganyen Orchard sun ƙunshi mafi girman matakan P, Mg, K da Ca na duk jikayen abinci, amma wannan ba ya bayyana a cikin ƙwayoyin cuta na mealworm. Na'urorin sun kasance mafi ƙanƙanta a cikin waɗannan tsutsa, yayin da yawan Na ya kasance mafi girma a cikin ganyayen lambu fiye da yankan dankalin turawa. Abubuwan da ke cikin ca sun karu a cikin larvae (66 mg / 100 g DM), amma abubuwan da ke cikin Ca bai kai na waɗanda ke cikin biomass na abinci ba (79 mg / 100 g DM) a cikin gwaje-gwajen tushen tushen chicory, kodayake ƙaddamarwar Ca a cikin amfanin gona na ganyayyaki ya kasance. Sau 14 mafi girma fiye da tushen chicory.
Dangane da nau'in microelement na ciyarwar rigar (Table 3), ma'adinin ma'adinai na cakuda kayan lambu ya kasance daidai da ƙungiyar kulawa, sai dai cewa ƙaddamarwar Mn ya ragu sosai. Abubuwan da aka tattara na duk microelements da aka bincika sun kasance ƙasa a cikin yankan dankalin turawa idan aka kwatanta da sarrafawa da sauran samfurori. Tushen chicory da aka dasa ya ƙunshi ƙarfe kusan sau 100, ƙarin jan ƙarfe sau 4, ƙarin zinc sau 2 kuma kusan adadin manganese iri ɗaya. Abubuwan da ke cikin zinc da manganese a cikin ganyen amfanin gona na lambu sun fi girma fiye da rukunin kulawa.
Ba a sami bambance-bambance masu mahimmanci tsakanin abubuwan da ke cikin abubuwan da ke cikin larvae da ke ciyar da sarrafawa, cakuda kayan lambu, da jikakken abincin dankalin turawa. Duk da haka, abubuwan da ke cikin Fe da Mn na tsutsa da ke ciyar da tushen tushen abincin chicory sun bambanta sosai da na tsutsotsin abinci da ke ciyar da ƙungiyar kulawa. Ƙaruwar abun ciki na Fe na iya kasancewa saboda haɓakar ninki ɗari a cikin abubuwan da aka gano a cikin rigar abincin kanta. Duk da haka, ko da yake babu wani gagarumin bambanci a cikin tattarawar Mn tsakanin tushen chicory da aka haɗe da ƙungiyar kulawa, matakan Mn sun karu a cikin tsutsa suna ciyar da tushen chicory fermented. Hakanan ya kamata a lura cewa ƙaddamarwar Mn ya kasance mafi girma (ninki 3) a cikin jigon abinci na ganyen kayan lambu idan aka kwatanta da sarrafawa, amma babu wani muhimmin bambanci a cikin abubuwan da ke tattare da ƙwayoyin cuta na abinci. Bambancin kawai tsakanin sarrafawa da ganyen kayan lambu shine abun ciki na Cu, wanda ke ƙasa a cikin ganyayyaki.
Tebur na 4 yana nuna yawan ƙarafa masu nauyi da aka samu a cikin ma'auni. Matsakaicin iyakar Turai na Pb, Cd da Cr a cikin cikakkiyar ciyarwar dabba an canza su zuwa MG/100 g busassun busassun abu kuma an ƙara su zuwa Tebur 4 don sauƙaƙe kwatancen da abubuwan da aka samu a cikin rafukan gefe47.
Babu Pb da aka gano a cikin sarrafa jika ciyarwa, kayan lambu gaurayawan ko dankalin turawa brans, yayin da lambu ganye dauke da 0.002 MG Pb/100 g DM da fermented chicory Tushen ƙunshi mafi girma taro na 0.041 MG Pb/100 g DM. Matsakaicin C a cikin ciyarwar sarrafawa da ganyen lambun sun kasance kwatankwacin (0.023 da 0.021 mg/100 g DM), yayin da suka kasance ƙasa da ƙasa a cikin gauran kayan lambu da bran dankalin turawa (0.004 da 0.007 mg/100 g DM). Idan aka kwatanta da sauran abubuwan da ake amfani da su, ƙaddamarwar Cr a cikin tushen chicory fermented ya kasance mafi girma (0.135 mg / 100 g DM) kuma sau shida sama da na abinci mai sarrafawa. Ba a gano CD ba a cikin kogin sarrafawa ko kowane rafi da aka yi amfani da shi.
Mahimman matakan Pb da Cr an samo su a cikin larvae da aka ciyar da tushen chicory fermented. Koyaya, ba a gano Cd a cikin kowace tsutsa tsutsa ba.
An gudanar da bincike mai inganci na fatty acid ɗin da ke cikin ɗanyen mai don sanin ko bayanin fatty acid na tsutsa tsutsa na iya yin tasiri ta sassa daban-daban na gefen rafin da aka ciyar da su. Ana nuna rarraba waɗannan fatty acid a cikin Table 5. An jera fatty acids ta hanyar sunansu na gama gari da tsarin kwayoyin halitta (wanda aka sanya wa suna "Cx: y", inda x yayi daidai da adadin carbon atom da y zuwa adadin haɗin da ba a cika ba. ).
Bayanin fatty acid na tsutsotsin abinci da aka ciyar da shreds ɗin dankalin turawa ya canza sosai. Sun ƙunshi babban adadin myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:1), da oleic acid (C18:1). Abubuwan da aka tattara na pentadecanoic acid (C15: 0), linoleic acid (C18: 2), da linolenic acid (C18: 3) sun yi ƙasa sosai idan aka kwatanta da sauran tsutsotsin abinci. Idan aka kwatanta da sauran bayanan martabar fatty acid, an juya rabon C18:1 zuwa C18:2 a cikin shreds dankalin turawa. Mealworms ciyar da ganyen kayan lambu sun ƙunshi adadin pentadecanoic acid (C15:0) fiye da tsutsotsin abinci da ke ciyar da wasu jikakken abinci.
Fatty acids an raba su zuwa cikakken fatty acid (SFA), monounsaturated fatty acids (MUFA), da polyunsaturated fatty acid (PUFA). Tebur na 5 yana nuna yawan adadin waɗannan rukunin fatty acid. Gabaɗaya, bayanan martabar fatty acid na tsutsotsin abinci da ke ciyar da sharar dankalin turawa sun sha bamban sosai da sarrafawa da sauran rafukan gefen. Ga kowane rukunin fatty acid, tsutsotsin abinci da aka ciyar da guntuwar dankalin turawa sun bambanta sosai da duk sauran ƙungiyoyi. Sun ƙunshi ƙarin SFA da MUFA da ƙasa da PUFA.
Babu wani bambance-bambance mai mahimmanci tsakanin adadin tsira da jimillar yawan yawan nauyin tsutsa da aka haifa akan sassa daban-daban. Matsakaicin matsakaicin matsakaicin rayuwa shine 90%, kuma jimlar matsakaicin nauyin amfanin gona shine gram 974. Mealworms sun yi nasarar aiwatar da samfurori a matsayin tushen ciyarwa. Abincin jika na Mealworm yana lissafin fiye da rabin jimlar nauyin abincin (bushe + rigar). Sauya sabbin kayan lambu tare da kayan aikin noma azaman jika na gargajiya yana da fa'idodin tattalin arziki da muhalli ga noman tsutsotsi.
Teburin 1 ya nuna cewa abun da ke tattare da kwayoyin halitta na tsutsotsin tsutsa da aka reno akan abincin kulawa shine kusan 72% danshi, 5% ash, 19% lipid, protein 51%, 8% chitin, da 18% busassun kwayoyin halitta a matsayin carbohydrates marasa fibrous. Wannan ya yi daidai da ƙimar da aka ruwaito a cikin wallafe-wallafe.48,49 Duk da haka, ana iya samun wasu sassa a cikin wallafe-wallafen, sau da yawa dangane da hanyar nazarin da aka yi amfani da su. Misali, mun yi amfani da hanyar Kjeldahl don tantance abubuwan da ke cikin furotin tare da N zuwa P na 5.33, yayin da wasu masu bincike ke amfani da rabon da aka fi amfani da shi na 6.25 don nama da samfuran abinci.50,51
Ƙara tarkacen dankalin turawa (abinci mai jika mai wadataccen abinci mai carbohydrate) zuwa abincin ya haifar da ninki biyu na yawan mai na tsutsotsin abinci. Ana sa ran abun cikin carbohydrate na dankalin turawa zai ƙunshi mafi yawan sitaci, yayin da agar ya ƙunshi sukari (polysaccharides) 47,48. Wannan binciken ya bambanta da wani binciken da ya gano cewa abun ciki mai kitse ya ragu lokacin da ake ciyar da tsutsotsin abinci abinci mai cike da dankalin da aka yi da tururi mai ƙarancin furotin (10.7%) da sitaci mai girma (49.8%)36. Lokacin da aka ƙara pomace na zaitun a cikin abincin, furotin da abubuwan da ke cikin carbohydrate na tsutsotsin abinci sun yi daidai da na rigar abinci, yayin da abun ciki mai kitse bai canza ba35. Sabanin haka, wasu nazarin sun nuna cewa abubuwan gina jiki na tsutsa da ke tasowa a cikin rafukan gefen suna fuskantar canje-canje na asali, kamar yadda mai abun ciki na 22,37.
Tushen chicory fermented yana ƙara yawan ash abun ciki na tsutsa tsutsa (Table 1). Bincike kan tasirin abubuwan da ke haifar da toka da abubuwan ma'adinai na tsutsa mai cin abinci yana iyakance. Yawancin nazarin ciyar da samfuran sun mayar da hankali kan kitse da abubuwan gina jiki na tsutsa ba tare da yin nazarin abun cikin ash21,35,36,38,39 ba. Duk da haka, lokacin da aka yi nazarin abubuwan da ke cikin toka na abubuwan da aka ciyar da su, an sami karuwa a cikin toka. Misali, ciyar da tsutsotsin abinci sharar lambu ya karu daga kashi 3.01% zuwa 5.30%, sannan kara sharar kankana a cikin abinci ya kara yawan toka daga kashi 1.87% zuwa 4.40%.
Ko da yake duk tushen abinci mai jika ya bambanta sosai a cikin madaidaicin abun da ke ciki (Table 1), bambance-bambance a cikin abun da ke tattare da kwayoyin halitta na tsutsa mai tsutsa da ke ciyar da tushen abincin rigar ƙanana ne. Kawai tsutsa tsutsa da ke ciyar da ɓangarorin dankalin turawa ko tushen chicory da aka haɗe ya nuna manyan canje-canje. Ɗaya daga cikin bayanin da zai yiwu ga wannan sakamakon shine cewa ban da tushen chicory, dankalin dankalin turawa kuma sun kasance wani ɓangare na fermented (pH 4.7, Table 1), yana sa sitaci/carbohydrates ya fi narkewa / samuwa ga tsutsa mai cin abinci. Yadda tsutsa tsutsa ke haɗa lipids daga abubuwan gina jiki irin su carbohydrates yana da sha'awa sosai kuma yakamata a bincika sosai a cikin karatun gaba. Wani binciken da aka yi a baya game da tasirin pH na rigar abinci a kan ci gaban tsutsa mai cin abinci ya tabbatar da cewa ba a sami bambance-bambance masu mahimmanci ba yayin amfani da agar blocks tare da rigar abinci a kan kewayon pH na 3 zuwa 9. Wannan yana nuna cewa za'a iya amfani da abinci mai laushi ga al'ada Tenebrio molitor53. . Hakazalika da Coudron et al.53, gwaje-gwajen sarrafawa sunyi amfani da agar blocks a cikin jita-jita da aka ba su saboda sun kasance masu ƙarancin ma'adanai da abubuwan gina jiki. Binciken nasu bai yi nazarin tasirin ƙarin tushen abinci mai gina jiki iri-iri kamar kayan lambu ko dankali akan inganta narkewar abinci ba ko samun rayuwa. Ana buƙatar ƙarin karatu game da tasirin fermentation na tushen abinci mai jika akan tsutsa mai tsutsa don ƙara gano wannan ka'idar.
Rarraba ma'adinai na sarrafa ƙwayoyin cuta na abinci da aka samo a cikin wannan binciken (Tables 2 da 3) yayi daidai da kewayon macro- da micronutrients da aka samu a cikin wallafe-wallafe48,54,55. Samar da tsutsotsin abinci tare da tushen chicory fermented azaman tushen abincin jika yana haɓaka abun ciki na ma'adinai. Ko da yake mafi yawan macro- da micronutrients sun fi girma a cikin gaurayawan kayan lambu da ganyen lambu (Tables 2 and 3), ba su shafi ma'adinan ma'adinai na mealworm biomass daidai da tushen chicory fermented. Wani bayani mai yuwuwa shine cewa abubuwan gina jiki a cikin ganyayen lambun alkaline basu da bioavailable fiye da waɗanda ke cikin ɗayan, ƙarin abinci mai ɗanɗano acidic (Table 1). Nazarin da aka yi a baya sun ciyar da tsutsar abinci tare da bambaron shinkafa mai fermented kuma sun gano cewa sun sami ci gaba sosai a cikin wannan gefen gefen kuma sun nuna cewa kafin a yi amfani da su ta hanyar fermentation yana haifar da cin abinci mai gina jiki. 56 Amfani da fermented chicory tushen ƙara Ca, Fe da Mn abinda ke ciki na mealworm biomass. Kodayake wannan gefen gefen kuma yana ƙunshe da mafi girma na sauran ma'adanai (P, Mg, K, Na, Zn da Cu), waɗannan ma'adanai ba su da yawa sosai a cikin ƙwayoyin cuta na mealworm idan aka kwatanta da sarrafawa, yana nuna zaɓin ɗaukar ma'adinai. Ƙara abun ciki na waɗannan ma'adanai a cikin ƙwayoyin cuta na mealworm yana da ƙimar sinadirai don dalilai na abinci da abinci. Calcium wani ma'adinai ne mai mahimmanci wanda ke taka muhimmiyar rawa a cikin aikin neuromuscular da kuma yawancin hanyoyin da ake shiga tsakani na enzyme kamar su zubar jini, samuwar kashi da hakora. 57,58 Karancin ƙarfe matsala ce ta gama gari a ƙasashe masu tasowa, tare da yara, mata, da tsofaffi galibi ba sa samun isasshen ƙarfe daga abincinsu. 54 Ko da yake manganese wani abu ne mai mahimmanci a cikin abincin ɗan adam kuma yana taka muhimmiyar rawa wajen aiki na yawancin enzymes, yawan cin abinci na iya zama mai guba. Matsakaicin matakan manganese a cikin tsutsotsin abinci da aka ciyar da tushen chicory mai haifuwa ba su da damuwa kuma sun yi kama da na cikin kaji. 59
Matsakaicin adadin karafa masu nauyi da aka samu a gefen rafi sun kasance ƙasa da ƙa'idodin Turai don cikakken abincin dabbobi. Binciken ƙarfe mai nauyi na tsutsa mai cin abinci ya nuna cewa matakan Pb da Cr sun kasance mafi girma a cikin tsutsotsin abinci da aka ciyar da tushen chicory fermented fiye da rukunin kulawa da sauran abubuwan maye (Table 4). Tushen chicory suna girma a cikin ƙasa kuma an san su da ɗaukar karafa masu nauyi, yayin da sauran magudanan ruwa suka samo asali daga sarrafa abinci na ɗan adam. Mealworms ciyar da fermented chicory tushen shima ya ƙunshi manyan matakan Pb da Cr (Table 4). Abubuwan da aka ƙididdige su (BAF) sun kasance 2.66 don Pb da 1.14 don Cr, watau fiye da 1, yana nuna cewa tsutsotsin abinci suna da ikon tara karafa masu nauyi. Game da Pb, EU ta saita mafi girman abun ciki na Pb na 0.10 MG kowace kilogiram na sabo na nama don amfanin ɗan adam61. A cikin kimantawar bayanan gwajin mu, matsakaicin ƙimar Pb da aka gano a cikin fermented chicory rootworms shine 0.11 mg/100 g DM. Lokacin da aka canza ƙimar zuwa abun ciki mai busassun 30.8% don waɗannan tsutsotsin abinci, abun cikin Pb shine 0.034 mg/kg sabo ne, wanda ke ƙasa da matsakaicin matakin 0.10 mg/kg. Babu mafi girman abun ciki na Cr da aka ƙayyade a cikin ƙa'idodin abinci na Turai. Ana yawan samun Cr a cikin mahalli, kayan abinci da kayan abinci kuma an san shi yana da mahimmancin abinci mai gina jiki ga ɗan adam a cikin ƙaramin adadin 62,63,64. Wadannan nazarin (Table 4) sun nuna cewa T. molitor larvae na iya tara karafa masu nauyi lokacin da ƙananan karafa ke cikin abinci. Koyaya, matakan ƙarfe masu nauyi da aka samu a cikin ƙwayoyin cuta na mealworm a cikin wannan binciken ana ɗaukar lafiya ga amfanin ɗan adam. Ana ba da shawarar kulawa akai-akai da kulawa yayin amfani da rafukan gefen da zai iya ƙunsar ƙarfe mai nauyi azaman tushen ciyarwar T. molitor.
Mafi yawan fatty acid a cikin jimillar biomass na T. molitor larvae sune palmitic acid (C16: 0), oleic acid (C18: 1), da linoleic acid (C18: 2) (Table 5), wanda ya yi daidai da binciken da ya gabata. kan T. molitor. Sakamakon bakan acid fatty acid daidai yake da 36,46,50,65. Fatty acid profile na T. molitor gabaɗaya ya ƙunshi manyan sassa biyar: oleic acid (C18: 1), palmitic acid (C16: 0), linoleic acid (C18: 2), myristic acid (C14: 0), da stearic acid. (C18:0). Oleic acid an ruwaito shine mafi yawan fatty acid (30-60%) a cikin tsutsa tsutsa, sannan palmitic acid da linoleic acid22,35,38,39. Nazarin da suka gabata sun nuna cewa wannan bayanin martabar fatty acid yana tasiri ta hanyar cin abinci tsutsa mai tsutsa, amma bambance-bambancen ba sa bin yanayin iri ɗaya kamar diet38. Idan aka kwatanta da sauran bayanan bayanan fatty acid, rabon C18:1–C18:2 a cikin peeling dankalin turawa yana juyawa. An sami irin wannan sakamakon don canje-canje a cikin bayanin martabar fatty acid na mealworms da aka ciyar da peelings dankalin turawa36. Waɗannan sakamakon suna nuna cewa ko da yake ana iya canza bayanin martabar fatty acid na mai abincin abinci, har yanzu ya kasance tushen wadataccen tushen fatty acid.
Manufar wannan binciken shine a kimanta tasirin amfani da rafukan noman noma-masana'antu daban-daban a matsayin jikakken abinci akan abun da ke tattare da tsutsotsin abinci. An yi la'akari da tasiri bisa ga darajar abinci mai gina jiki na tsutsa. Sakamakon ya nuna cewa samfuran sun sami nasarar juyar da samfuran zuwa abubuwan gina jiki mai wadatar furotin (abincin sunadaran 40.7-52.3%), wanda za'a iya amfani dashi azaman abinci da tushen abinci. Bugu da ƙari, binciken ya nuna cewa yin amfani da samfurori a matsayin abincin jika yana rinjayar darajar abinci mai gina jiki na abinci mai gina jiki. Musamman, samar da larvae tare da babban taro na carbohydrates (misali dankalin turawa cuts) yana ƙara yawan kitsen su kuma ya canza abun da ke cikin fatty acid: ƙananan abun ciki na polyunsaturated fatty acid da mafi girma abun ciki na cikakken da monounsaturated m acid, amma ba taro na unsaturated m acid. . Fatty acid (monounsaturated + polyunsaturated) har yanzu suna mamaye. Har ila yau binciken ya nuna cewa tsutsotsin abinci suna zabar sinadarin calcium, iron da manganese daga rafukan gefen da ke da wadataccen ma'adanai na acidic. Halin da ake samu na ma'adanai ya bayyana yana taka muhimmiyar rawa kuma ana buƙatar ƙarin nazarin don fahimtar wannan sosai. Karafa masu nauyi da ke cikin rafukan gefe na iya taruwa a cikin tsutsotsin abinci. Koyaya, ƙimar ƙarshe na Pb, Cd da Cr a cikin ƙwayoyin cuta na tsutsa sun kasance ƙasa da matakan karɓuwa, yana barin waɗannan rafukan gefen su kasance cikin aminci azaman tushen ciyarwa.
Radius (Giel, Belgium) da Inagro (Rumbeke-Beitem, Belgium) ne suka reno tsutsa mai tsutsa a cikin Thomas More University of Applied Sciences a 27 ° C da 60% zafi dangi. Yawan tsutsotsin abinci da aka girma a cikin akwatin kifaye na 60 x 40 cm shine tsutsotsi 4.17/cm2 (tsutsotsi 10,000). An fara ciyar da larvae kilogiram 2.1 na bran alkama a matsayin busasshen abinci a kowace tankin kiwon lafiya sannan a kara masa kamar yadda ake bukata. An yi amfani da tubalan Agar azaman kula da rigar abinci. Daga mako na 4, ana ciyar da rafukan gefen (kuma tushen danshi) azaman abinci jika maimakon agar ad libitum. An riga an riga an ƙaddara adadin busasshen kashi na kowane rafi na gefen kuma an rubuta shi don tabbatar da daidaiton adadin danshi ga duk kwari a cikin jiyya. Ana rarraba abinci a ko'ina cikin terrarium. Ana tattara larvae lokacin da kututture na farko suka fito a cikin rukunin gwaji. Ana yin girbin tsutsa ta amfani da injin girgiza diamita na mm 2. Sai dai gwajin yankan dankalin turawa. Hakanan ana raba manyan busasshen dankalin turawa ta hanyar barin tsutsa su yi rarrafe ta cikin wannan rarrafe da tattara su a cikin tiren karfe. An ƙayyade jimlar nauyin girbi ta hanyar auna jimlar nauyin girbi. Ana ƙididdige tsira ta hanyar raba jimillar nauyin girbi da nauyin tsutsa. Ana ƙayyade nauyin tsutsa ta hanyar zabar aƙalla tsutsa 100 da rarraba jimlar nauyin su ta lamba. Ana jin yunwar tsutsa da aka tattara don sa'o'i 24 don zubar da ciki kafin bincike. A ƙarshe, ana sake duba larvae don raba su da sauran. An daskare su kuma an adana su a -18 ° C har sai an yi nazari.
Busasshen abinci shine bran alkama (Belgian Molens Joye). An riga an niƙa ƙwayar alkama zuwa girman barbashi ƙasa da mm 2. Baya ga busasshen abinci, tsutsar tsutsa kuma tana buƙatar ciyarwar jika don kula da danshi da abubuwan ma'adinai da tsutsotsin abinci ke buƙata. Rigar ciyarwar tana lissafin fiye da rabin jimillar ciyarwar (bushewar ciyarwa + jikakken ciyarwa). A cikin gwaje-gwajenmu, an yi amfani da agar (Brouwland, Belgium, 25 g / l) azaman abinci mai sarrafa jika45. Kamar yadda aka nuna a cikin Hoto na 1, an gwada samfuran noma guda huɗu tare da abubuwan gina jiki daban-daban azaman jika don tsutsar abinci. Waɗannan samfuran sun haɗa da (a) ganye daga noman kokwamba (Inagro, Belgium), (b) yankan dankalin turawa (Duigny, Belgium), (c) Tushen chicory fermented (Inagro, Belgium) da (d) 'ya'yan itace da kayan marmari da ba a sayar da su daga gwanjo. . (Belorta, Belgium). An yanka rafin gefen zuwa guntu masu dacewa da amfani azaman jikakken abinci mai tsutsotsi.
Kayayyakin noma a matsayin jikakken abinci don tsutsotsin abinci; (a) ganyen lambu daga noman kokwamba, (b) yankan dankalin turawa, (c) tushen chicory, (d) kayan lambu da ba a sayar da su a gwanjo da (e) shingen agar. Kamar yadda controls.
An ƙayyade abun da ke cikin abinci da tsutsa mai cin abinci sau uku (n = 3). An kiyasta bincike mai sauri, abun da ke ciki na ma'adinai, abun ciki na ƙarfe mai nauyi da ƙwayar acid fatty. An dauki samfurin homogenized na 250 g daga tsutsa da aka tattara da kuma yunwa, an bushe a 60 ° C zuwa nauyin nauyi, ƙasa (IKA, Tube niƙa 100) da kuma sieved ta hanyar sieve 1 mm. An rufe busassun samfuran a cikin kwantena masu duhu.
Abubuwan busassun busassun busassun (DM) an ƙaddara ta bushewar samfuran a cikin tanda a 105 ° C na awanni 24 (Memmert, UF110). An ƙididdige yawan adadin busassun busassun bisa ga asarar nauyi na samfurin.
Abubuwan da ke cikin ash (CA) an ƙaddara su ta hanyar asarar yawan jama'a bayan konewa a cikin tanderun murfi (Nabertherm, L9 / 11 / SKM) a 550 ° C na 4 hours.
Abubuwan da ke cikin mai ko kuma diethyl ether (EE) an yi su tare da ether mai (bp 40-60 ° C) ta amfani da kayan aikin hakar Soxhlet. Kimanin 10 g na samfurin an sanya shi a cikin shugaban cirewa kuma an rufe shi da ulun yumbu don hana asarar samfurin. An fitar da samfurori a cikin dare tare da 150 ml ether na man fetur. An sanyaya abin da aka cire, an cire maganin kwayoyin halitta kuma an dawo da shi ta hanyar evaporation na juyawa (Büchi, R-300) a 300 mbar da 50 ° C. An sanyaya ɗanyen lipid ko ether ɗin kuma an auna shi akan ma'aunin nazari.
An ƙaddara abun ciki na ɗanyen furotin (CP) ta hanyar nazarin nitrogen da ke cikin samfurin ta amfani da hanyar Kjeldahl BN EN ISO 5983-1 (2005). Yi amfani da abubuwan N zuwa P masu dacewa don ƙididdige abun cikin furotin. Don daidaitaccen abincin busasshen abinci (samuwar alkama) yi amfani da jimillar adadin 6.25. Don rafi na gefe ana amfani da factor na 4.2366 kuma don gaurayawan kayan lambu ana amfani da adadin 4.3967. An ƙididdige ɗanyen furotin da ke cikin tsutsa ta amfani da N zuwa P factor na 5.3351.
Abubuwan da ke cikin fiber sun haɗa da ƙaddarar fiber na tsaka tsaki (NDF) dangane da ka'idar cirewar Gerhardt (binciken fiber na hannu a cikin jaka, Gerhardt, Jamus) da hanyar van Soest 68. Don ƙaddarar NDF, an sanya samfurin 1 g a cikin jakar fiber na musamman (Gerhardt, ADF / NDF jakar) tare da gilashin gilashi. Jakunkuna na fiber cike da samfurori an fara lalata su da ether na man fetur (tafafi 40-60 ° C) sannan a bushe a dakin da zafin jiki. An fitar da samfurin da aka lalata tare da maganin sabulu mai tsaka-tsaki wanda ke dauke da α-amylase mai zafi a zafin jiki na 1.5 h. Sa'an nan kuma an wanke samfurori sau uku tare da tafasasshen ruwa mai narkewa kuma a bushe a 105 ° C na dare. An auna busassun jakunkuna na fiber (wanda ke ɗauke da ragowar fiber) ta amfani da ma'auni na nazari (Sartorius, P224-1S) sannan kuma a ƙone su a cikin tanderun murfi (Nabertherm, L9/11/SKM) a 550 ° C na tsawon awanni 4. An sake auna tokar kuma an ƙididdige abubuwan da ke cikin fiber dangane da asarar nauyi tsakanin bushewa da kona samfurin.
Don ƙayyade abun ciki na chitin na tsutsa, mun yi amfani da ƙayyadaddun ƙa'idar da aka gyara bisa ga binciken danyen fiber na van Soest 68. An sanya samfurin 1 g a cikin jakar fiber na musamman (Gerhardt, CF Bag) da hatimin gilashi. An tattara samfuran a cikin jakunkuna na fiber, an lalata su a cikin ether mai (c. 40-60 ° C) da bushewar iska. An fara fitar da samfurin da aka lalata tare da maganin acidic na 0.13 M sulfuric acid a zafin jiki na minti 30. An wanke jakar fiber ɗin da ke ɗauke da samfurin sau uku tare da tafasasshen ruwa mai narkewa sannan a fitar da shi da 0.23 M potassium hydroxide bayani na 2 hours. An sake wanke jakar fiber ɗin da ke ɗauke da samfurin sau uku tare da tafasasshen ruwa mai narkewa kuma a bushe a 105 ° C na dare. An auna busasshiyar jakar da ke ɗauke da ragowar fiber akan ma'aunin nazari kuma an ƙone ta a cikin tanderun murfi a 550°C na awa 4. An auna tokar kuma an ƙididdige abin da ke cikin fiber bisa ga asarar samfurin da aka ƙone.
An ƙididdige jimlar abun ciki na carbohydrate. An ƙididdige yawan ƙwayar carbohydrate mara fiber (NFC) a cikin abincin ta amfani da nazarin NDF, kuma an ƙididdige yawan ƙwayar kwari ta amfani da nazarin chitin.
An ƙaddara pH na matrix bayan an cire shi tare da ruwa mai lalacewa (1: 5 v / v) bisa ga NBN EN 15933.
An shirya samfurori kamar yadda Broeckx et al. An ƙaddara bayanan martaba na ma'adinai ta amfani da ICP-OES (Optima 4300 ™ DV ICP-OES, Perkin Elmer, MA, Amurka).
An yi nazarin ƙananan ƙarfe Cd, Cr da Pb ta hanyar graphite furnace atomic absorption spectrometry (AAS) (Thermo Scientific, ICE 3000 jerin, sanye take da GFS makera autosampler). Kimanin MG 200 na samfurin an narkar da shi a cikin acidic HNO3/HCl (1: 3 v / v) ta amfani da microwaves (CEM, MARS 5). An yi amfani da ƙwayar microwave a 190 ° C don 25 min a 600 W. Dilute da tsantsa tare da ruwa mai zurfi.
GC-MS (Agilent Technologies, 7820A GC tsarin tare da 5977 E MSD ganowa). Dangane da hanyar Yusufu da Akman70, an ƙara 20% BF3 / MeOH bayani a cikin wani bayani na KOH na methanol kuma an samo fatty acid methyl ester (FAME) daga cirewar ether bayan esterification. Ana iya gano fatty acids ta hanyar kwatanta lokutan riƙe su da ka'idojin cakuda FAME 37 (Chemical Lab) ko ta kwatanta yanayin MS ɗin su tare da ɗakunan karatu na kan layi kamar bayanan NIST. Ana yin nazari mai inganci ta hanyar ƙididdige yankin kololuwa a matsayin kaso na jimlar yanki kololuwar chromatogram.
An yi nazarin bayanai ta amfani da software na JMP Pro 15.1.1 daga SAS (Buckinghamshire, UK). Anyi kimantawa ta amfani da bincike na bambance-bambancen hanya ɗaya tare da mahimmancin matakin 0.05 da Tukey's HSD azaman gwajin hoc na baya.
An ƙididdige ma'auni na bioaccumulation (BAF) ta hanyar rarraba nauyin ƙananan ƙarfe a cikin abincin tsutsa tsutsa (DM) ta hanyar maida hankali a cikin rigar abinci (DM) 43. BAF mafi girma fiye da 1 yana nuna cewa karafa masu nauyi suna tattarawa daga abincin rigar a cikin tsutsa.
Rubutun bayanan da aka samar da/ko tantancewa yayin binciken na yanzu suna samuwa daga mawallafin da ya dace bisa buƙatu mai ma'ana.
Ma'aikatar Tattalin Arziki da Zamantakewa ta Majalisar Dinkin Duniya, Sashen Al'umma. Hasashen Yawan Jama'a na Duniya 2019: Manyan Labarai (ST/ESA/SER.A/423) (2019).
Cole, MB, Augustine, MA, Robertson, MJ, da Manners, JM, Kimiyyar Kare Abinci. NPJ Sci. Abinci 2018, 2. https://doi.org/10.1038/s41538-018-0021-9 (2018).
Lokacin aikawa: Dec-25-2024