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The use of yellow mealworm (T. molitor) as alternative source of protein in poultry diets: a review

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Abstract

Protein sources are known to be the second largest component in the poultry sector. Traditionally, fish and soya-bean meals are known to supply very good protein; however, these are restricted in supply and more expensive than energy sources. The prices of soya-bean meal are currently high and tend to fluctuate with changes in climatic conditions and social situations in the countries where it is produced. Developing countries like South Africa have made enormous investments in soya-bean production, despite that the country still imports considerable volumes of this crop and is not self-sufficient. This then means that there is an urgent need to seek for alternative and cost-effective protein sources that can provide the same nutrients as soya-bean and fish meal for poultry production. Tenebrio molitor L. which is commonly known as yellow mealworm has a huge potential to substitute commonly used protein sources in poultry diets. Mealworms are easy to breed and do not require large area for production. Moreover, they have high nutritional value comparable to that of soya-bean and fishmeal. However, the only limiting nutrient for mealworms is calcium which can be easily supplemented in the diets. Therefore, this review sets out to explore the importance of replacing soya bean with mealworms in poultry diets. Furthermore, the life cycle of meal worms will also be discussed.

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  1. College of Agriculture and Environmental Sciences, University of South Africa, Florida Campus, Johannesburg, South Africa

    L. Selaledi, C. A. Mbajiorgu & M. Mabelebele

  2. Department of Zoology and Entomology, Mammal Research Institute, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa

    L. Selaledi

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Selaledi, L., Mbajiorgu, C.A. & Mabelebele, M. The use of yellow mealworm (T. molitor) as alternative source of protein in poultry diets: a review. Trop Anim Health Prod 52, 7–16 (2020). https://doi.org/10.1007/s11250-019-02033-7

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