Vermiculture as a source of animal protein
| Autor: | Igor Titov, Stom Devard I, Irina Pashkova, Elena Antonova |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Economic production business.industry Microorganism 04 agricultural and veterinary sciences Poultry farming Biology 010603 evolutionary biology 01 natural sciences Biotechnology Animal protein Environmental sciences Dry weight 040103 agronomy & agriculture 0401 agriculture forestry and fisheries GE1-350 business |
| Zdroj: | E3S Web of Conferences, Vol 254, p 08006 (2021) |
| ISSN: | 2267-1242 |
| Popis: | The paper presents a data analysis of the international scientific community on the issues of vermicultivation for the last 75 years. The authors considered terminology, the biochemical contents of earthworms’ tissues, production technology; distinguished 4 stages, 8 methods and biological aspects of their safety. The paper covers economic production characteristics. The results on the practical use of dry and paste vermiproducts have been summarized: feed additives in fishing (6 examples), poultry farming (8 examples), mammal breeding (3 examples), growth media for microorganisms (1 example). The benefits of vermiproducts as food supplements for humans have been explored. Vermi food contains a high amount of protein (64.5-72.9 % per dry weight), all essential amino- and fatty acids, calcium (cheese and milk), iron (10 times more than in soybeans). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|