Beneficiamento de larvas de Tenebrio molitor em diferentes idades sobre a qualidade da farinha

• Ano de defesa: 2025
• Autor(a) principal: Pelizari, Andressa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; UFSM; Programa de Pós-Graduação em Zootecnia; Centro de Ciências Rurais
• Palavras-chave em Português: Ácidos graxos; Aminoácidos; Nutrição; Qualidade; Fatty acids; Amino acids; Nutrition; Quality; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: http://repositorio.ufsm.br/handle/1/37016

Insects are currently widely studied worldwide for the production of alternative and high-quality sources for animal and human nutrition. Among the species studied, Tenebrio molitor is a species that has been gaining worldwide attention because it has the ability to transform agro-industrial waste into by-products with high-quality protein and a good lipid profile. This study evaluated whether the larval age of T. molitor (100 or 120 days) and different processing methods (larvae bleaching and micronization) alter the chemical composition, lipid and amino acid profile, and physicochemical properties of flours obtained from the insect. A total of eight flours with different combinations of treatments were analyzed, and moisture, protein, total lipid, ash, amino acid and fatty acid composition, as well as parameters such as pH, antioxidant capacity, and protein solubility, were evaluated. The data obtained were analyzed in a 2 X 2 X 2 factorial arrangement (2 ages, with and without bleaching, with and without micronization). The results showed that the 120-day-old larvae meal had a higher content of essential amino acids and a higher proportion of unsaturated fatty acids, while bleaching promoted a significant reduction in the levels of phenolic compounds and antioxidant activity. Micronization positively influenced the release of nutritional compounds and, in some cases, preserved lipid and protein fractions. The treatments also affected important technological parameters, such as pH and solubility, which impact the applicability of the ingredients in aquatic formulations. The data obtained reinforce the potential of T. molitor meal as functional and sustainable ingredients for animal nutrition, especially in aquaculture, and indicate that the choice of larval age and processing methods directly influences the final quality of the product. The study contributes to the development of more efficient strategies for the use of insects in the production of alternative ingredients.