Interactive effects of temperature and substrates on selected life history parameters of the African palm weevil Rhynchophorus phoenicis (Fabricius) (Coleoptera: Curculionidae)
J. P. Anankware, S. K. Debrah, S. Asomah, J.P. Egonyu, J. Eilenberg, N. Roos, D. Obeng-Ofori
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引用次数: 0
Abstract
The African palm weevil Rhynchophorus phoenicis (Fabricius) is an alternative to conventional protein sources from livestock and poultry due to their rich nutritional content and ability to be reared on agricultural by-products. When establishing a production protocol for mass production of R. phoenicis larvae, it is imperative to understand the interaction between substrate and temperature on the development and reproductive success of the weevils. To determine the optimum temperatures for continuous production of R. phoenicis, the larvae were subjected to four temperatures (20 °C, 25 °C, 30 °C, and 35 °C) at a relative humidity of 70% on different substrates (elephant ear corm, peeled sugarcane, and palm yolk) in an incubator. The developmental duration of R. phoenicis larvae decreased with a temperature above 30 °C whilst percentage larval survival was high at 20 °C and 25 °C. The temperature with the fastest larval development and highest mortality was 35 °C. The optimal temperature from egg to the adult stage was observed at 25 °C. The oviposition and hatchability of eggs was high on elephant ear corm (EC), and palm yolk (PY) at 25 °C whilst the number of cocoons was high at 20 °C on decorticated coconut coir (DC).
Thus, it is feasible to utilise the easily accessible substrates that interact well with temperature to produce optimum condition for the production of R. phoenicis larvae.
期刊介绍:
The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.