Conceptual Paper
Volume 5 Issue 4 - 2020
Legislative Framework Status for Using Insects as a Feed Component Source
Andrea Gross Bošković*
Center for Food Safety, Croatian Agency for Agriculture and Food, Croatia
*Corresponding Author: Andrea Gross Bošković, Center for Food Safety, Croatian Agency for Agriculture and Food, Croatia.
Received: March 09, 2020; Published: March 20, 2020




In the last decade, the consumption of insects as a source of energy through food and feed has brought important benefits for the environment, economy and securing sufficient amounts of food in the world. Insects are powerful bio-converters that can transform low-quality biomass into nutritionally valuable proteins. In addition, in recent decades, world population has doubled which led to increased food consumption, primarily meat. Therefore, there is a need for additional sources of proteins and other components for fattening animals from sustainable sources which includes farmed insects [1]. The results of studies conducted so far, in which insect meal has been used as a partial or complete replacement of the protein component in standard feeding, differ significantly [2]. Leiber., et al. [3] found that chicken feed containing crude protein originating from Hermetia illucens had similar or better conversion efficacy results compared to soybean proteins. Also, partial replacement of soybean meal with different combinations of alfalfa or pea protein with the proteins originated from Hermetia illucens does not affect the growth performance of fattening chickens compared to standard poultry feed. De Marco., et al. [4] conducted a study on the nutritional value of feed produced from Tenebrio molitor and Hermetia illucens meal used in feeding chickens which showed that both types of feed are valuable sources of readily digestible amino acids as well as metabolic energy. Due to the fact that proteins used in standard fattening are primarily from soy meal, and in a much smaller proportion or very rarely from other sources. Essential amino acids (methionine, tryptophan) had been supplemented as in synthesized forms, which are very expensive, and therefor significantly raise the cost of feed per kg. Therefore, it would be economically viable and environmentally acceptable to find a replacement for the protein component [5,6]. The latest researches are focused on the production of mixtures that would meet the nutritional needs of chickens in fattening by all parameters and which would not adversely affect the quality and safety of poultry meat or consumer acceptance.

References

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  5. Food and Agriculture Organisation (FAO): How to feed the world in 2050? FAO, Rome, Italy (2009). 
  6. Food and Agriculture Organization of the United Nations (FAO): Insects to feed the World. 1st International Conference, Wageningen (Ede), the Netherlands (2014).
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  8. Michel LM., et al. "Perceptual attributes of poultry and other meatproducts: a repertory grid application". Meat Science 87.4 (2011): 349-355.
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  12. Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001; OJ L 327 (2015).
  13. Commission Regulation (EU) 2017/893 of 24 May 2017 amending Annexes I and IV to Regulation (EC) No 999/2001 of the European Parliament and of the Council and Annexes X, XIV and XV to Commission Regulation (EU) No 142/2011 as regards the provisions on processed animal protein; OJ L 138 (2017).
  14. Regulation (EC) No 1069/2009 of the European Parliament and of the Council of 21 October 2009 laying down health rules as regards animal by-products and derived products not intended for human consumption and repealing Regulation (EC) No 1774/2002 (Animal by-products Regulation); OJ L 300 (2009).
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  16. Directive 2002/32/EC of the European Parliament and of the Council of 7 May 2002 on undesirable substances in animal feed-Council statement; OJ L 140 (2002).
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  18. Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety; OJ L 31 (2002).
  19. Regulation (EC) No 183/2005 of the European Parliament and of the Council of 12 January 2005 laying down requirements for feed hygiene; OJ L 35 (2005).
  20. European Food Safety Authority (EFSA): Scientific opinion. "Risk profile related to production and consumption od insects as food and feed". EFSA Journal 13 (2015): 4257.
  21. Food and Drug Administration (FDA: Defect levels handbook. u The Food Defect Action Levels: Levels Of Natural or Unavoidable Defects in Foods That Present no Health Hazards for Humans; Center for Food Safety and Applied Nutrition, Ed.; US Food and Drug Administration: Washington, DC, USA (2010).
  22. van Huis A. "Potential of insects as food and feed in assuring food security". Annual Review of Entomology 58 (2013): 563-583.
Citation: Andrea Gross Bošković. “Legislative Framework Status for Using Insects as a Feed Component Source”. EC Veterinary Science 5.4 (2020): 62-65.

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