Determination of opportunities of earth worm flour as a source of protein in animal nutrition

In this study, it was aimed to evaluate the usability of worm meal obtained as a result of drying worms using different methods in animal nutrition. Eisenia fetida earthworm was used in the study. At the beginning of the study, the earthworms were purified from the soil and fertilizers on them and made suitable for drying. Then, it was inactivated in the deep freezer and turned into powder form by applying 3 different drying methods: lyophilization, oven and microwave. Color change, amino acid and fatty acid profiles were determined as a result of the drying processes of the ground samples obtained. Daphnia magna animal model was used to evaluate its usability in animal nutrition. For this purpose, D. magnas were fed with worm meal for three weeks. Afterwards, the changes in height, population density, egg, fry and number of living organisms on D. magna were calculated. In line with the data obtained, it was concluded that the heat treatment application as a result of drying processes in the study is a very determining factor in terms of amino acid and fatty acid amounts. At the end of study, a decreasing change in amino acid and fatty acid was detected in the drying method in the oven and microwave, especially when compared to lyophilization. In addition, color change was observed in worm meal depending on the drying method in the study. The results of the change in amino acid and fatty acid profiles of the study were supported by the biological findings of the Daphnia magna trial. Especially the number of eggs and population density gave more positive results in lyophilization and oven groups compared to microwave. It is known that these creatures feed on microalgae under natural feeding conditions, and the highest performance was determined in this group in the results of the study. Therefore, the closest values to the lyophilization groups were observed in Daphnia fed with microalgae.