Enhancing sustainability in meat production through insect biorefinery.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-05-07 DOI:10.1038/s41538-025-00434-7

Jee Young Kim, Jonghyun Park, Dong-Jun Lee, Ye-Bin Choi, Youngjun Choi, Won-Kun Park, Bonwoo Koo, Kwanho Park, Doyeon Lee, Eilhann E Kwon

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Abstract

Valuable feed crops and fossil fuel energy are used to produce animal meat. To become sustainable, meat production methods must adapt to include non-food substrates and renewable fossil-fuel alternatives. We evaluated the potential of protein livestock feed and biodiesel production through insect biorefining. The bioconversion efficiency of organic waste into black soldier fly larvae (BSFL) biomass was 32.0-35.8% after 24 d. The protein and lipid composition of BSFL changed with the cultivation time. The substrate influenced lipid content, and low lipid content led to lower lipid accumulation in the BSFL. Nevertheless, the potential productivity of proteins (42,471-48,345 kg ha^-1 y^-1) and lipids (41,642-64,708 kg ha^-1 y^-1) from BSFL cultivation with organic waste was higher than that of conventional livestock feed/biodiesel feedstocks, such as maize or soybean. In conclusion, insect biorefineries using BSFL can contribute significantly to the establishment of sustainable meat production.

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通过昆虫生物炼制提高肉类生产的可持续性。

有价值的饲料作物和化石燃料能源被用来生产动物肉。为了实现可持续发展，肉类生产方法必须适应非食品基质和可再生化石燃料替代品。我们评估了通过昆虫生物精炼生产蛋白质家畜饲料和生物柴油的潜力。24 d后，有机废弃物转化为黑虻幼虫生物量的效率为32.0 ~ 35.8%。BSFL的蛋白质和脂质组成随培养时间的变化而变化。底物影响脂肪含量，低脂肪含量导致BSFL中脂肪积累减少。然而，与有机废物一起种植BSFL的蛋白质（42,471-48,345 kg ha-1 y-1）和脂质（41,642-64,708 kg ha-1 y-1）的潜在生产力高于传统的牲畜饲料/生物柴油原料，如玉米或大豆。综上所述，使用BSFL的昆虫生物精炼厂可以为建立可持续肉类生产做出重大贡献。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.