COMPOSITION CONTAINING CHITIN AND DIGESTIBLE PROTEINS

Abstract

The present invention relates to a composition containing at least 67% by weight of crude protein, at least 5% by weight of chitin, the percentages being relative to the total weight of the composition, and 85% by weight of digestible protein relative to the total weight of crude protein. The invention also relates to a method for preparing the composition and its uses, particularly in human or animal nutrition.

Description

[0001] The present invention relates to a composition comprising proteins and chitin. It also relates to a method for preparing this composition and its use in human or animal food, and more particularly in fish feed.

[0002] Aquaculture is currently one of the most dynamic sectors of the food industry. Strong demand for fish has led to a significant increase in the price of fish feed.

[0003] One of the most widely used products in fish feed is fishmeal. Indeed, fishmeal is a major source of protein in aquaculture feed. It is a meal very rich in easily digestible animal protein (rich in amino acids such as lysine and methionine). Growing demand coupled with limited supply has led to a significant increase in its price, posing a risk to the sustainable growth of aquaculture. Therefore, there is a strong demand for alternative sources of high-quality, and where possible, renewable protein for aquaculture feed.

[0004] Insect flours offer a natural protein alternative and the potential for mass production with a minimal environmental footprint. In particular, certain insects, such as the mealworm (Tenebrio molitor), are well-suited to intensive mass production.

[0005] The article extracted from the internet "Insects for food and feed" by the Food and Agriculture Organization of the United Nations (http: / / www.fao.org / edible-insects / 84625 / en / ) discloses general information on the nutritional value of insects.

[0006] The article extracted from the internet "Insects in flour" by Hervé Guénot (http: / / www.lejdd.fr / JDD-Paris / Des-insectes-dans-la-farine-581928) reveals the existence of flours derived from different biomasses such as insect flours.

[0007] The article by Sandra GF Bukkens (1997), "The nutritional value of edible insects", Ecology of Food and Nutrition, 36:2-4, 287-319 discloses the nutritional values ​​of various insects, including their crude protein, fat, ash and crude fiber content.

[0008] US2008 / 0075818 describes a process for preparing insect flour.

[0009] The document "Edible insects. Future prospects for food and feed security", FAO Forestry paper 171, by the Food and Agriculture Organization of the United Nations published in 2013 describes different aspects of edible insects.

[0010] However, the results of trials substituting fishmeal with various insect meals have been mixed. Where substitution is possible, it generally does not exceed 50%; beyond this level, adverse effects on fish growth are observed.

[0011] The inventors' work has shown that a specific composition could be advantageously used as a replacement for fishmeal in aquaculture feed.

[0012] The present invention therefore relates to a composition comprising at least 67% by weight of crude protein, at least 5% by weight of chitin, the percentages by weight being given on the total weight of the composition, and 85% by weight of digestible protein on the total weight of crude protein.

[0013] It should be noted that in the context of this application, and unless otherwise stipulated, the ranges of values ​​indicated are understood to include the limits.

[0014] The quantification of "crude protein" is well known to those skilled in the art. Examples include the Dumas method and the Kjeldahl method. Preferably, the Dumas method, which corresponds to the NF EN ISO 16634-1 (2008) standard, is used.

[0015] Throughout the application, where no date is specified for a regulation, standard or directive, it refers to the regulation, standard or directive in force at the filing date.

[0016] Preferably, the composition comprises 68% by weight of crude protein, more preferably 70% by weight of crude protein, the percentages by weight being given on the total weight of the composition.

[0017] The term "digestible proteins" refers to digestible proteins as determined by pepsin digestibility. The quantification of digestible proteins should preferably be carried out using the method described in Directive 72 / 199 / EC.

[0018] Preferably, the composition comprises 86%, more preferably 88% by weight of digestible protein on the total weight of crude protein.

[0019] According to the invention, "chitin" means any type of chitin derivative, that is, a derivative of polysaccharides comprising N-acetylglucosamine units and D-glucosamine units, in particular chitin-polypeptide copolymers (sometimes referred to as "chitin-polypeptide composites"). These copolymers may also be associated with pigments, often of the melanin type.

[0020] Chitin is the second most synthesized polymer in the living world after cellulose. Indeed, chitin is synthesized by numerous species: it forms part of the exoskeleton of crustaceans and insects, and the lateral cell wall that surrounds and protects fungi. More specifically, in insects, chitin makes up 3 to 60% of their exoskeleton.

[0021] The chitin content is determined by extraction. One such method is ADAC method 991.43, described in Example 2, and is a preferred method for this determination.

[0022] Preferably, the composition comprises between 5 and 16% by weight of chitin, more preferably between 8 and 14% of chitin, the percentages by weight being given on the total weight of the composition.

[0023] Prior art compositions capable of containing both protein and chitin are generally derived from insects and / or crustaceans. However, the high levels of crude and digestible protein in the composition according to the invention can only be achieved through a process for treating insects and / or crustaceans that includes a hydrolysis step. A hydrolysis step reduces the chitin content to approximately 5% by weight, such that it is less than 5% by weight of the total composition.

[0024] Chitin is often considered a kind of anti-nutritional factor because it is difficult to digest. This explains why, for applications in the agri-food sector, insect-based compositions are de-chitinized, meaning that a chitin removal step is performed. However, the inventors' work has also demonstrated that, contrary to popular belief, chitin does not impact the growth of fish fed with a composition according to the invention, which contains a significant amount of chitin (see Example 4 below). On the contrary, the composition according to the invention can advantageously replace, not only partially but also entirely, fishmeal in aquaculture feed. Indeed, the composition according to the invention improves the growth of animals fed with this composition.

[0025] In addition, during the food manufacturing process, the introduction of the composition according to the invention also presents certain advantages: reduction in losses of water-soluble vitamins during possible heat treatments and reduction of the energy required during a possible extrusion step.

[0026] Preferably, the composition according to the invention has a residual moisture content of between 2 and 15%, preferably between 5 and 10%, more preferably between 6 and 8%. This moisture content can, for example, be determined according to the method from Regulation (EC) No 152 / 2009 of 27 January 2009 (103 °C / 4 h).

[0027] Advantageously, the composition according to the invention has an ash content of less than or equal to 4% by weight on the total weight of the composition, and even more advantageously, less than or equal to 3.5%.

[0028] The ashes constitute the residue resulting from the combustion of the composition according to the invention.

[0029] The method for determining ash content is well known to those skilled in the art. Preferably, the ash content was determined according to the method specified in Regulation (EC) No 152 / 2009 of 27 January 2009.

[0030] The fat content of the composition according to the invention is preferably between 5 and 20% by weight of the total weight of the composition, more preferably between 9 and 17%.

[0031] The methods for determining fat content are well known to those skilled in the art. As an example, and preferably, this content will be determined according to the method described in EC Regulation 152 / 2009.

[0032] As stated above, the composition according to the invention can be obtained from insects.

[0033] The term "obtained" from insects refers more specifically to a composition obtained solely from insects and possibly water. The composition results from mechanical and thermal processing of the insects, excluding any chemical treatment (other than with water).

[0034] More specifically, the composition is insect flour. By insect flour, we mean a powder with a particle size acceptable for human or animal consumption. By "particle size acceptable for human or animal consumption," we mean a particle size between 100 µm and 1.5 mm, preferably between 300 µm and 1 mm, and more preferably between 500 and 800 µm.

[0035] The preferred insects for the preparation of such flour are, for example, beetles, flies, butterflies, wasps, bugs, hymenoptera, cockroaches, stingless beetles, mayflies, and stingless beetles, preferably beetles, flies, bugs, butterflies, or mixtures thereof.

[0036] Preferably, the insects are chosen from the group consisting of Tenebrio molitor, Hermetia illucens, Galleria mellonella, Alphitobius diaperinus, Zophobas morio, Blattera fusca, Tribolium castaneum, Rhynchophorus ferrugineus, Musca domestica, Chrysomya megacephala, Locusta migratoria, Schistocerca gregaria, Acheta domesticus, Samia ricini or their mixtures, and even more preferably, Tenebrio molitor.

[0037] Advantageously, the composition according to the invention comprises between 35 and 65% by weight of soluble proteins relative to the total weight of crude proteins, and at least 50% of the soluble proteins have a size less than or equal to 12400g / mol.

[0038] By "soluble proteins" we mean, among crude proteins, those which are soluble in an aqueous solution with a pH between 6 and 8, advantageously between 7.2 and 7.6.

[0039] Preferably, the aqueous solution is a buffer solution with a pH between 6 and 8, advantageously between 7.2 and 7.6. Preferably, the buffer solution is a phosphate buffer NaCl solution, with a pH of 7.4 + / - 0.2.

[0040] Protein digestibility in humans and animals is strongly influenced by protein size. In animal nutrition, it is common practice to reduce protein size to facilitate digestion. This protein size reduction is generally achieved through hydrolysis processes (e.g., enzymatic hydrolysis), which are particularly expensive to implement.

[0041] The composition according to the invention, obtained by a process not involving hydrolysis, comprises a significant amount of soluble proteins of a size sufficiently small to facilitate digestion by animals. The composition according to the invention also has the advantage of being able to be prepared at a lower cost.

[0042] Advantageously, the composition according to the invention comprises between 30 and 60% by weight, preferably between 35 and 55% by weight of soluble proteins relative to the total weight of crude proteins.

[0043] Preferably, at least 60%, preferably at least 70% of the soluble proteins have a size less than or equal to 12400 g / mol.

[0044] More specifically, soluble proteins have a size between 6500 and 12400 g / mol.

[0045] Advantageously, less than 10%, preferably less than 8%, more preferably less than 5%, and even more preferably 0% of the soluble proteins have a size greater than or equal to 66000 g / mol.

[0046] Such a distribution of soluble proteins is highlighted in Example 6.

[0047] The invention also discloses a method for preparing a composition according to the invention.

[0048] The process for preparing a composition according to the invention includes a step of pressing the insects.

[0049] The objective of pressing is to remove oil from the insects and therefore to obtain a press cake with an oil (or fat) content of less than or equal to 20% by weight on the dry weight of the press cake, preferably less than or equal to 17%.

[0050] The pressing step is described in more detail in step 2 of the preparation process detailed below.

[0051] In particular, hot or cold pressing is possible. Preferably, a single-screw press is used.

[0052] More specifically, the preparation process according to the invention comprises the following steps: i) slaughter of insects ii) pressing of insects to obtain a press cake, iii) drying of the press cake, iv) grinding of the press cake.

[0053] Insect killing can be carried out by scalding or blanching, as described in more detail below in step 1 of the detailed process.

[0054] Similarly, grinding is described in more detail in step 4 of the detailed process.

[0055] Finally, the preparation process according to the invention further includes a step of drying the press cake.

[0056] The drying stage is carried out after the pressing stage and before the grinding stage.

[0057] The drying process is described in more detail in step 3 of the detailed procedure. Detailed method for preparing a composition according to the invention • Step 1: Killing the insects

[0058] This first stage of slaughter can advantageously be carried out by boiling or blanching. This stage kills the insects while reducing the microbial load (reducing the risk of spoilage and ensuring hygiene) and inactivating the insects' internal enzymes that can trigger autolysis, and thus their rapid browning.

[0059] For scalding, the insects, preferably larvae, are scalded in water for 2 to 20 minutes, preferably 5 to 15 minutes. Preferably, the water temperature is between 95 and 105°C, preferably 100°C.

[0060] The amount of water introduced during scalding is determined as follows: the ratio of the volume of water in mL to the weight in g of insect is preferably between 0.3 and 10, more preferably between 0.5 and 5, even more preferably between 0.7 and 3, and even more preferably around 1.

[0061] For bleaching, insects, preferably larvae, are bleached with steam (nozzles or steam bed) at a temperature between 80 and 130°C, preferably between 90 and 120°C, more preferably between 95 and 105°C, preferably 98°C; or with water at a temperature between 95 and 105°C, preferably 100°C (using spray nozzles); or in a mixed mode (water + steam) at a temperature between 80 and 130°C, preferably between 90 and 120°C, more preferably between 95 and 105°C, preferably 98°C. The residence time in the bleaching chamber is between 1 and 15 minutes, preferably between 3 and 7 minutes. • Step (optional): grinding

[0062] The insects are removed from the boiling vat or bleaching chamber, then sieved (or drained), and placed in a grinder, such as a knife mixer grinder, to reduce the insects to particles.

[0063] To facilitate grinding, a quantity of water can be added. This quantity of water is similar to that introduced during step 1 of boiling: the ratio of the volume of water in mL to the weight in g of insect is preferably between 0.3 and 10, more preferably between 0.5 and 5, even more preferably between 0.7 and 3, and even more preferably around 1. It is also possible to keep the boiling water and / or the water resulting from blanching to carry out this step.

[0064] Preferably, after grinding, the size of the insect particles is less than 1 cm (the largest particle size observable with a microscope), preferably less than 0.5 cm. Preferably, the particle size is between 300 µm and 3 mm, more preferably between 500 µm and 1 mm. It is not necessary to reduce the particle size excessively, for example to less than 250 µm. • Step 2: Pressing

[0065] The insects from the slaughter stage 1 or the wet paste from the optional grinding stage is then placed in a press according to an operating procedure which allows pressing and separating a juice containing both an oily fraction and a protein fraction.

[0066] Preferably, the pressing step allows obtaining a press cake having an oil content less than or equal to 20% by weight on the dry weight of the press cake, preferably less than or equal to 17%, more preferably less than or equal to 15%.

[0067] Similarly, the pressing stage makes it possible to obtain a press cake with a dry matter content of between 30% and 60%, preferably between 40% and 55%, and more preferably between 45% and 55%.

[0068] Any press system can be used to perform the pressing step, such as, for example, a single-screw or twin-screw press (Angel-type twin-screw press), a filter press (Choquenet-type filter press), a platen press, etc. These systems are well known to those skilled in the art, who are able to determine the pressing conditions in order to obtain the oil and / or water contents mentioned above.

[0069] In particular, hot or cold pressing is possible. Advantageously, hot pressing is used, as it increases the oil removal from the press cake. Specifically, hot pressing yields a press cake with an oil content of 17% or less by weight on the dry weight of the press cake, preferably 15% or less. • Step 3: Drying

[0070] The press cake is then dried using conventional techniques known to those skilled in the art. Drying can be direct or indirect (thin-film dryer, paddle dryer, tubular dryer, disc dryer, etc.) at a temperature between 60°C and 200°C, for a period of 15 minutes to 24 hours. As an example, the press cake can be placed and dried in a ventilated / circulated air at a temperature between 80°C and 100°C, preferably at 90°C, for a period of 3 to 7 hours, preferably 5 hours.

[0071] The objective of this drying stage is to obtain a press cake with a moisture content between 2 and 15%, preferably between 5 and 10%, and even more preferably between 4 and 8%. • Step 4: Final grinding

[0072] The dried press cake is then placed in a crusher, such as a hammer mill, to reduce the press cake into particles.

[0073] Advantageously, after this final grinding, the size of the insect particles is less than 0.5 cm (the largest particle size observable with a microscope), preferably on the order of 1 mm. More specifically, the particle size is between 300 µm and 1 mm, and even more preferably between 500 and 800 µm.

[0074] The succession of these four steps makes it possible to obtain a composition according to the invention, comprising a high level of crude protein and digestible protein while maintaining a chitin level of at least 5% by weight on the total weight of the composition.

[0075] As mentioned above, the pressing stage can be carried out cold or hot.

[0076] As an example of a process for obtaining a composition according to the invention, involving cold pressing: Larvae, for example of T. molitor, are introduced into a beaker containing 200 mL of water previously brought to a boil, and killed by scalding in a water bath at 100 °C. After 5 minutes, the beaker is removed from the water bath, the larvae are drained, and then mixed with 200 mL of water. The resulting liquid is passed through a twin-screw press. The press cake thus obtained is dried for 24 hours in an oven at 70 °C, and then ground to 250 µm.

[0077] As an example of a process for obtaining a composition according to the invention, involving hot pressing: Larvae, for example of T. molitor, are introduced into a bleaching chamber and steam-bleached for 5 minutes at 100°C. The bleached larvae are then introduced into a "drying" type press adapted for water-rich products. The resulting press cake is dried for 5 hours in an oven at 90°C, then ground in a hammer mill to 1 mm.

[0078] According to a first embodiment of the process according to the invention, the pressing step is preceded by a step of grinding the insects.

[0079] The invention therefore relates to a method for preparing a composition according to the invention comprising the following steps: i) killing of insects, ii) pressing of insects to obtain a press cake, iii) drying of the press cake, iv) grinding of the press cake. in which the pressing stage is preceded by an insect grinding stage.

[0080] One advantage of the insect grinding step prior to pressing is described more fully in Example 5.

[0081] According to a second embodiment of the process according to the invention, the insect pressing step is carried out while hot.

[0082] The invention therefore relates to a method for preparing a composition according to the invention comprising the following steps: i) killing of insects, ii) pressing of insects to obtain a press cake, iii) drying of the press cake, iv) grinding of the press cake. in which the pressing stage is carried out while hot.

[0083] As mentioned above, hot pressing allows the production of a press cake with an oil content of less than or equal to 17% by weight on the dry weight of the press cake, preferably less than or equal to 15%.

[0084] According to a third embodiment of the process according to the invention, the press cake grinding step is carried out at a particle size between 300 µm and 1 mm, preferably between 500 and 800 µm.

[0085] The invention therefore relates to a method for preparing a composition according to the invention comprising the following steps: i) killing of insects, ii) pressing of insects to obtain a press cake, iii) drying of the press cake, iv) grinding of the press cake. in which the press cake grinding step is carried out to a particle size between 300 µm and 1 mm.

[0086] More specifically, in this third embodiment of the process according to the invention, the insect pressing step can be carried out while hot. Alternatively, the pressing step may be preceded by an insect grinding step.

[0087] The invention also relates to the use of a composition according to the invention in human or animal food.

[0088] Advantageously, the composition according to the invention can be used in the feeding of pets such as dogs, cats, birds, fish, reptiles, rodents.

[0089] More particularly, the composition according to the invention can be used in aquaculture (fish, crustaceans, molluscs, shellfish), poultry feed (chicken, turkey, game such as quail, pheasant, bustard), pigs, ruminants (cattle, sheep, goats, horses), mink.

[0090] Finally, the composition according to the invention can be advantageously used as a replacement for a protein flour.

[0091] Protein meal refers more specifically to fish meal, milk or whey powder, soy concentrate meal (“CSP”), meat meal, such as poultry meal (“Poultry Meal”).

[0092] The replacement can be partial or total.

[0093] Preferably, the composition according to the invention is used as a partial or total replacement for fishmeal, such as a 50% or 100% replacement.

[0094] Other features and advantages of the invention will become apparent in the following illustrative examples, with reference to: Figure 1, which is a diagram illustrating the variations in water temperature and dissolved oxygen levels in the tanks where trout were raised after being fed different doses of the composition according to the invention; Figure 2, which includes two diagrams illustrating the impact on the final body weight (Fig. 2A) and feed conversion ratio (Fig. 2B) of trout fed with different doses of the composition according to the invention; Figure 3, which illustrates the distribution of lipids from the insect found in the juice and press cake obtained by a process comprising a pressing step or a grinding and then pressing step; and Figure 4, which is a diagram representing the size-exclusion chromatography analysis of the proteins in the composition according to the invention. EXAMPLE 1: Method for preparing a composition according to the invention

[0095] The composition according to the invention is prepared from Tenebrio molitor larvae. Upon receipt of the larvae, they can be stored at 4°C for 0 to 15 days in their rearing trays before slaughter without significant deterioration. The weight (age) of the larvae used is variable, and consequently their composition may vary, as illustrated in Table 1 below: Table 1 Biochemical composition of larvae Tenebrio molitor according to their weight. Biomass (Insects) mg23355880108154 Dry matter%*343434,237,939,639,5 Ashes%*1,591,521,61,751,671,43 Crude protein%*22.622.22223.223.123.2 Lipids%* 6,626,887,9810,310,911,7 * Percentages are expressed as dry weight relative to the wet weight of larvae. • Step 1: Insect bleaching

[0096] Live larvae (4°C to 25°C) are conveyed in a layer 2 to 10 cm thick on a perforated belt (1 mm) to a bleaching chamber. The insects are then bleached with steam (nozzles or steam bed) at 98°C, or with water at 100°C (spray nozzles), or using a combination of water and steam. The residence time in the bleaching chamber is between 1 and 15 minutes, ideally 5 minutes.

[0097] The temperature of the larvae after blanching is between 75°C and 98°C. • Step 2: Pressing

[0098] Once blanched, the larvae are conveyed to the feed hopper of a continuous single-screw press. During pressing, the larvae are kept at a temperature above 70°C to increase oil extraction yields. The oil extraction process involves pressurizing the material inside a cylindrical cage using an arrangement of screws and bushings mounted on the central axis. The cage is lined internally with bars arranged in sections and separated by gaps of varying thicknesses depending on the working zone. These gaps allow the oil fraction to flow through while limiting the passage of the so-called "dry" material, the protein fraction, which is called the "press cake," thus contributing to the pressure application.

[0099] The pressing yields obtained are between 48 and 55%. (Gâteau = masseâteau / massejus + masseâteau)

[0100] The press cake obtained contains 35 to 40% dry matter, 67 to 75% protein and 13 to 17% fat, the percentages by weight being given on the dry weight of the press cake. • Step 3: Drying

[0101] The press cake is then placed on a tray in a thin layer (approximately 2 cm) and is dried in ventilated / stirred air at 90°C for 5 hours in order to obtain a press cake with a dry matter content greater than 92%.

[0102] This step helps to prevent any contamination that may have occurred since the slaughter.

[0103] The water activity (Aw) at the drying outlet is 0.35. The microbiological results show an absence of Salmonella spp (method: IRIS Salmonella BKR 23 / 07-10 / 11) and Enterobacteriaceae values ​​below 10 CFU / g (method: NF ISO 2128-2, December 2004, 30 °C and 37 °C). • Step 4: Grinding

[0104] The dried press cake, consisting mainly of proteins, is then ground using a continuous hammer mill (6 reversible rollers - 8 mm thickness). The mill is fed by a hopper with a flow control gate (180 kg / h). The perforated screen used to control the output particle size is 0.8 mm. The motor speed is 3000 rpm (electric motor, power consumption 4 kW (5.5 hp)). EXAMPLE 2: Characterization of the composition according to the invention

[0105] The composition prepared in Example 1 has been characterized. 1. Analyses 1.1 Determination of the humidity level

[0106] The humidity level is determined according to the method from EC Regulation 152 / 2009 of 27-01-2009 (103 °C / 4 h). 1.2 Determination of the quantity of crude protein

[0107] Crude proteins are determined according to the method, known as Dumas, and corresponding to the standard NF EN ISO 16634-1 (2008). 1.3 Determination of the quantity of chitin

[0108] The dietary fiber in insect flour is mainly composed of chitin, which was therefore measured according to the ADAC 991.43 method. The values ​​thus obtained are therefore slightly overestimated. 1.4 Determination of the quantity of fat

[0109] The fat content was determined according to the method of EC Regulation 152 / 2009. 1.5 Determining the quantity of ash

[0110] The crude ash content was determined according to the method covered by EC Regulation 152 / 2009 of 27-01-2009. 1.6 Determination of the quantity of phosphorus

[0111] Phosphorus is measured by ICP (“induced coupled plasma”) with internal calibration. 1.7 Determination of energy

[0112] The energy value is obtained using the coefficients from EU regulation 1169 / 201. 1.8 Determination of amino acid and fatty acid quantities

[0113] This determination was carried out by gas chromatography after hydrolysis and derivatization of amino acids and fatty acids respectively. 1.9 Determination of pepsin digestibility

[0114] Pepsic digestibility is measured by the method described in Directive 72 / 199 / EC. 2. Results

[0115] The composition according to the invention is detailed in Table 2 below. Table 2: composition Macronutrient Unit Composition Humidity%*5.32 Protein%*67.09 Chitin%*8.0 Fat content*13.6 Ash%*3.21 Total phosphorus%*0.75 Energy MJ / kg 23.74 Amino Acids Unit Composition Arginine%*2.56 Histidine%*1.39 Isoleucine%*2.11 Leucine 3.99% Lysine%*3.32 Threonine%*1.87 Valine 2.91% Methionine%*1.43 Fatty acids Unit Composition C12:0%*0.03 C14:0%*0.22 C15:0%*0.01 C16:0%*1.33 C16:1%*0.05 C16:1n-7%*0.16 C17:0%*0.02 C17:1%*0.01 C18:0%*0.35 C18:1n-9%*3.03 C18:1n-7%*0.04 C18:2n-6%*2.96 C18:2tn-6%*0.02 C18:3n-3%*0.14 C20:0%*0.02 C20:1n-9%*0.01 C20:2n-6%*0.01 Cysteine%*0.63 Phenylalanine%*1.98 Tyrosine%*2.68 Taurine%*0.42 Aspartic acid + asparagine%*4.51 Glutamic acid + glutamine%*6.36 Alanine 3.83% Glycine%*2.54 Proline%*3.18 Serenity 2.94 C22:0%*0.01 * Percentages by weight are expressed on the total weight of the composition.

[0116] Furthermore, a pepsin digestibility of 90+ / -2% is obtained. EXAMPLE 3: Alternative method for preparing a composition according to the invention

[0117] 200 g of T. molitor larvae are placed in a beaker, which is then placed in a water bath at 100 °C and contains 200 mL of water that has been brought to a boil. After 5 minutes, the beaker is removed from the water bath, the larvae are drained, and then blended with 200 mL of water. The resulting liquid is then passed through a twin-screw press. The press cake is dried for 24 hours in an oven at 70 °C and then ground to 250 µm. This yields a composition according to the invention. EXAMPLE 4: Introduction of the composition according to the invention into fish feed

[0118] In the present example, the effect of dietary inclusion of a composition according to the invention on growth, feed intake, feed conversion, body composition and apparent digestibility of nutrients in rainbow trout was studied. 1. Materials and methods 1.1. Composition according to the invention

[0119] The composition implemented in this example is that obtained according to Example 1 and more fully described in Example 2. 1.2. Experimental regimens

[0120] A fishmeal-based diet (CTRL) was formulated with practical ingredients to meet the known nutritional requirements of juvenile rainbow trout. This CTRL diet consists of 25% fishmeal, 8% other marine protein sources (squid meal and krill meal), while the remaining protein sources were soy protein concentrate, wheat gluten, and maize gluten. Based on this formulation, four test diets (Y5, Y7.5, Y15, and Y25) were formulated, in which the fishmeal was replaced by the composition according to the invention at respective rates of 20%, 30%, 60%, and 100% (see Table 3 below). Table 3: Formulation and composition of experimental regimens. Ingredients in %*: CTRLY5Y7.5Y15Y25 Fishmeal LT70125,0020,0017,5010,000,00 Krill meal 23,003,003,003,003,00 Squid meal 35,005,005,005,005,00 Composition according to the invention: 5.0075015.0025.00 Soy protein concentrate 414,0014,0014,0014,0014,00 Wheat gluten59,059,259,409,6510.10 Corn gluten68,208,208,208,208,20 Soy flour 487,507,507,507,507,50 Whole peas 6,155,755,404,753,70 Fish oil 11.50 11.50 11.50 11.50 11.50 Rapeseed oil 6.005.805.705.405.00 Premix of vitamins and minerals 71,501,501,501,501,50 Soy lecithin 1.001.001.001.001.00 Guar gum 0.200.200.200.200.20 Antioxidant0,200,200,200,200,20 Sodium propionate0,100,100,100,100,10 Monocalcium Phosphate 1.30 1.70 2.00 2.60 3.50 DL-methionine 0, 300, 300, 300, 400, 50 Yttrium oxide 80,020,020,020,020,022 Dry matter (DM), %*93.4 ± 0.093.1 ± 0.093.0 ± 0.195.0 ± 0.093.2 ± 0.0 Crude protein, % DM**48.5 ± 0.048.5 ± 0.148.5 ± 0.048.5 ± 0.048.5 ± 0.1 Crude fat, % DM**22.7 ± 0.222.7 ± 0.122.6 ± 0.222.7 ± 0.222.7 ± 0.2 Ingredients in %*: CTRLY5Y7.5Y15Y25 Ash, % DM**9.4 ± 0.08,8 ± 0.08,7 ± 0.18,1 ± 0.07,4 ± 0.0 Chitin, % MS**0.060.460.661.262.06 Gross energy, MJ / kg of DM 23.2 ± 0.22 3.2 ± 0.02 3.2 ± 0.02 3.2 ± 0.02 3.2 ± 0.1 23.2 ± 0.1 * % of dry matter relative to the total weight of the composition ** % dry weight relative to the total weight of dry matter 1 Peruvian fishmeal LT70: 71% crude protein (CP), 11% crude fat (CF), EXALMAR, Peru; 2 Krill meal: 61% CP, 19% CF, Aker BioMarine Antarctic AS, Norway; 3 Super Prime viscera-free: 82% CP, 3.5% CF, Sopropêche, France; 4 Soycomil P: 62% CP, 0.7% CF, ADM, Netherlands; 5 VITEN: 84.7% CP, 1.3% CF, ROQUETTE, France; 6 Corn gluten meal: 61% CP, 6% CF, COPAM, Portugal; 7 PREMIX Lda, Portugal.Vitamins (IU or mg / kg diet): DL-alpha tocopherol acetate, 100 mg; Sodium menadione bisulfate, 25 mg; Retinyl acetate, 20,000 IU; DL-cholecalciferol, 2,000 IU; Thiamine, 30 mg; Riboflavin, 30 mg; Pyridoxine, 20 mg; Cyanocobalamin, 0.1 mg; Nicotinic acid, 200 mg; Folic acid, 15 mg; Ascorbic acid, 1,000 mg; Inositol, 500 mg; Biotin, 3 mg; Calcium pantothenate, 100 mg; Choline chloride, 1,000 mg; Betaine, 500 mg. Minerals (g or mg / kg): Cobalt carbonate, 0.65 mg; Copper sulfate, 9 mg; ferric sulfate, 6 mg; potassium iodide, 0.5 mg; manganese oxide, 9.6 mg; sodium selenite, 0.01 mg; zinc sulfate, 7.5 mg; sodium chloride, 400 mg; calcium carbonate, 1.86 g; wheat excipient; 8 yttrium oxide was incorporated into only a fraction of the foods used for digestibility measurements.

[0121] The levels of squid and krill meal were kept constant across all diets to ensure high palatability. Minor adjustments to the formulation of the tested diets were made to maintain iso-nitrogenous (crude protein, 48.5% DM), isolipidic (22.7% DM), and iso-energetic (crude energy, 23.2 MJ / kg DM) conditions. The levels of methionine and monocalcium phosphate supplementation in the tested diets were adjusted to match those found in the CTRL diet.

[0122] The diets were manufactured by extrusion (granule sizes: 1.2 and 2.0 mm) using a pilot-scale CLEXTRAL BC45 twin-screw extruder with a screw diameter of 55.5 mm and a temperature range of 119–123°C. During extrusion, all batches of extruded feed were dried in a vibrating fluidized bed dryer (model DR100, TGC Extrusion, France). After the granules cooled, oils were added by vacuum coating (model PG-10VCLAB, Dinnisen, Netherlands). Throughout the trial, the experimental feeds were stored at room temperature in a cool, well-ventilated location. Representative samples from each diet were taken for analysis (Tables 4–5). Table 4: Amino acid profile of experimental diets. Amino acids CTRLY5Y7,5Y15Y25 Arginine4.62 ± 0.234.53 ± 0.024.49 ± 0.234.27 ± 0.093.89 ± 0.09 Histidine1.47 ± 0.111.56 ± 0.021.54 ± 0.091.46 ± 0.071.50 ± 0.08 Isoleucine2.31 ± 0.012.52 ± 0.012.53 ± 0.012.46 ± 0.022.49 ± 0.00 Leucine4.51 ± 0.084.44 ± 0.014.68 ± 0.054.46 ± 0.024.56 ± 0.01 Lysine3.09 ± 0.193.09 ± 0.013.02 ± 0.172.94 ± 0.012.97 ± 0.03 Threonine2.32 ± 0.032.37 ± 0.002.31 ± 0.032.14 ± 0.052.15 ± 0.02 Valine2.75 ± 0.002.87 ± 0.023.00 ± 0.033.08 ± 0.013.18 ± 0.01 Methionine 1.71 ± 0.15 1.71 ± 0.01 1.75 ± 0.06 1.74 ± 0.02 1.63 ± 0.02 Cysteine ​​0.35 ± 0.020, 34 ± 0.000, 31 ± 0.020, 33 ± 0.000, 34 ± 0.00 Phenylalanine 3.30 ± 0.00 3.06 ± 0.01 2.92 ± 0.15 2.85 ± 0.01 2.56 ± 0.00 Tyrosine2.44 ± 0.112.48 ± 0.002.67 ± 0.142.92 ± 0.043.14 ± 0.12 Taurine0.20 ± 0.010.20 ± 0.000.21 ± 0.010.06 ± 0.000.04 ± 0.00 The contents are indicated as percentages by weight of the total weight of granules before drying. Table 5:Summary of the fatty acid profile of the experimental diets. Fatty acids CTRL Y5 Y7.5 Y15 Y25 C14:0 0.40 ± 0.00 0.40 ± 0.00 0.38 ± 0.00 0.43 ± 0.00 0.38 ± 0.00 C16:0 1.86 ± 0.01 1.89 ± 0.01 1.82 ± 0.02 2.11 ± 0.01 1.94 ± 0.02 C16:1n-7 0.48 ± 0.00 0.48 ± 0.00 0.44 ± 0.00 0.50 ± 0.00 0.42 ± 0.01C18:0 0.49 ± 0.00 0.50 ± 0.01 0.47 ± 0.01 0.54 ± 0.00 0.50 ± 0.01C18:1n-9 1.62 ± 0.01 1.74 ± 0.01 1.69 ± 0.01 2.08 ± 0.01 2.06 ± 0.02C18:1n-7 0.26 ± 0.00 0.25 ± 0.00 0.23 ± 0.00 0.25 ± 0.00 0.21 ± 0.00C18:2n-6 0.79 ± 0.00 0.94 ± 0.01 1.05 ± 0.01 1.36 ± 0.01 1.53 ± 0.02C18:3n-3 0.13 ± 0.00 0.13 ± 0.00 0.13 ± 0.00 0.14 ± 0.00 0.12 ± 0.00C18:4n-3 0.10 ± 0.00 0.10 ± 0.00 0.09 ± 0.00 0.10 ± 0.00 0.08 ± 0.00C20:1 n-9 0.20 ± 0.00 0.19 ± 0.00 0.17 ± 0.00 0.18 ± 0.00 0.14 ± 0.00C20:4n-6 0.14 ± 0.00 0.13 ± 0.00 0.12 ± 0.00 0.14 ± 0.00 0.12 ± 0.00C20:5n-3 0.72 ± 0.00 0.71 ± 0.01 0.65 ± 0.00 0.70 ± 0.00 0.57 ± 0.01C22:1 n-11 0.14 ± 0.00 0.13 ± 0.00 0.11 ± 0.00 0.12 ± 0.00 0.08 ± 0.00C22:5n-3 0.14 ± 0.00 0.13 ± 0,00 0.12 ± 0.00 0.13 ± 0.00 0.10 ± 0.00 C22:6n-3 1.45 ± 0.01 1.44 ± 0.01 1.33 ± 0.01 1.46 ± 0.01 1.21 ± 0.02 The contents are indicated as a percentage by weight of the total weight of granules before drying. 1.3. Growth Performance Test

[0123] Groups of three individuals of 35 rainbow trout (Oncorhynchus mykiss), with an initial body weight (BW) of 5.01 ± 0.1 g, were fed one of five experimental diets for 90 days. The fish were raised in circular fiberglass tanks (volume: 250 L) supplied with continuously flowing freshwater, at temperatures between 14.1 ± 0.3 °C and dissolved oxygen levels above 7.4 mg / L (see Figure 1). The fish were subjected to summer conditions with natural photoperiod changes (May–July). The fish were fed to apparent satiety, by hand, three times a day (9:00 a.m., 2:00 p.m., and 6:00 p.m.) on weekdays and twice a day on weekends (10:00 a.m. and 4:00 p.m.), with great care taken to avoid food waste. The amount of feed dispensed was quantified throughout the study.Anesthetized fish were weighed individually at the beginning and end of the study, and the group was weighed on days 28 and 60. Initially, 15 fish from the same initial stock were sampled and stored at -20°C for subsequent analysis of their total body composition. After 90 days of experimental feeding, 6 fish from each tank were sampled for the same purpose. 1.4. Apparent digestibility measurements

[0124] At the end of the growth trial and following all associated sampling, 12 fish (body weight: 45 g) from each replica tank were used to determine the apparent digestibility of dry matter, protein, lipids, energy, and phosphorus by the indirect method with identical diets containing yttrium oxide (200 mg / kg) as an inert tracer. The fish were housed in cylindro-conical tanks (volume: 60 L; water flow rate: 3.7 L / min; dissolved oxygen levels greater than 6.4 mg / L) at a constant water temperature of 14°C. The fish were acclimated for 10 days to the rearing conditions and experimental diets. Thereafter, the fish were hand-fed once a day (10:00 AM) in a slight excess.After thorough cleaning of the rearing tanks to remove all feed residues, fecal matter was collected daily for the following 8 days using the continuous outflow filtration system (Choubert-INRA system). After daily collection, the fecal matter was frozen at -20°C. The mixed fecal matter from each group of fish was freeze-dried before analysis. Each diet was tested in triplicate.

[0125] The apparent digestibility coefficients (ADCs) of nutrients and dietary energy in the experimental diets were calculated using the formula: ADC% = 100 − %feed concentration Y2O3 %feces concentration Y2O3 × %Energy or nutrients in feces %Energy or nutrients in feed 1.5. Analytical Methods

[0126] The test ingredients, diets, and freeze-dried feces were ground prior to analysis. Whole-body samples were chopped, mixed, and a representative sample was freeze-dried and homogenized using a laboratory mill before analysis. Chemical composition analysis of the ingredients, diets, feces, and whole fish was performed using the following procedures: dry matter after drying at 105°C for 24 h; ash by combustion at 550°C for 12 h; crude protein (N x 6.25) by flash combustion followed by gas chromatography and thermal conductivity detection (LECO FP428); fat by dichloromethane extraction (Soxhlet); total phosphorus according to ISO / DIS 6491 using vanadomolybdic acid; and gross energy in an adiabatic bomb calorimeter.Yttrium oxide in food and feces was determined by the ICP-AES method.

[0127] For total amino acid analyses, the test ingredients and test regimens were hydrolyzed (6 M HCl at 116°C for 22 h in nitrogen-rinsed glass flasks) and then derivatized with AccQ fluorine reagent (6-aminoquinolyl-N-hydroxysuccinimidyl) according to the method of Tag AccQ (Waters, USA). Analyses were performed by high-performance liquid chromatography (HPLC) in a reversed-phase amino acid analysis system, using norvaline as the internal standard. Tryptophan was not determined because it is partially destroyed by acid hydrolysis. The resulting peaks were analyzed using EMPOWER software (Waters, USA). For fatty acid analysis, lipids were extracted according to the method of Folch et al. (1957) and subsequently, the fatty acid composition of the fillets was determined by analysis of methyl esters by gas chromatography, according to the procedure of Lepage and Roy (1986). 1.6. Criteria for evaluating growth and nutrient utilization

[0128] PCl (g): Initial body weight. PCF (g): Final body weight. Specific growth rate, SGR (% / day): (Ln PCF - Ln PCl) x 100 / days. Feed conversion ratio, FCR: crude feed ration / weight gain. Voluntary feed intake, VFI (%BC / day): (crude feed ration / (PCl+PCF) / 2 / days) x 100. Protein efficiency ratio, PER: wet weight gain / crude protein intake. Retention (% of intake): 100 x (PCF x final carcass nutrient content - PCl x initial carcass nutrient content) / nutrient intake. 1.7. Statistical Analysis

[0129] Data are presented as the mean of three replicates ± standard deviation. The data underwent a one-way analysis of variance (ANOVA). Before ANOVA, percentage values ​​were subjected to an arcsine square root transformation. Statistical significance was tested at a p-value of 0.05. All statistical tests were performed using IBM SPSS V21 software. 2. Results 2.1. Growth Performance

[0130] Data on growth performance, feed conversion and protein efficiency of rainbow trout fed for 28, 60 and 90 days with the experimental diets are reported in Tables 6-8 and Figure 2. No mortality occurred during the trial. Table 6: Growth performance as of day 28. Regime CTRLY5Y7.5Y15Y25 PCI (g)5.0 ± 0.14.9 ± 0.15.0 ± 0.15.1 ± 0.15.1 ± 0.1 PCF (g)16.1 ± 0.1 a16.2 ± 0.5 a16.2 ± 0.5 a17.9 ± 0.3 b17.6 ± 0.4 b TCS, % / d4.19 ± 0.12 a4.26 ± 0.13 a4.20 ± 0.07 a4.50 ± 0.07 b4.45 ± 0.06 b IC0.87 ± 0.01 b0.87 ± 0.02 b0.87 ± 0.03 b0.81 ± 0.00 a0.81 ± 0.01 a Dietary intake, %PCM / day 3.27 ± 0.07 3.31 ± 0.09 3.28 ± 0.09 3.25 ± 0.03 3.22 ± 0.07 CEP2.55 ± 0.02 a2.56 ± 0.05 a2.55 ± 0.08 a2.66 ± 0.01 ab2.72 ± 0.05 b The values ​​are the means ± standard deviation (n=3). Values ​​within a row with different exponents differ significantly (P < 0.05).

[0131] After 28 days of experimental feeding (Table 5), the fish more than tripled their initial body weight. Feed intake was high (3.22–3.31% BW / day) and was not affected (P > 0.05) by increasing incorporation rates in the composition according to the invention. This observation suggests that the composition according to the invention had no negative effect on palatability and could even compensate for the complete elimination of fishmeal without compromising feed intake. The growth rate ranged from 4.19 to 4.50% / day. Compared to the CTRL treatment, while diets Y5 and Y7.5 did not affect BW and TCS, diets Y15 and Y25 resulted in a significant increase (P < 0.05) in BW and TCS. Feed conversion ratio values ​​ranged from 0.81 to 0.87. Compared with CTRL, the inclusion of composition according to the invention at 5% and 7.5% (schemes Y5 and Y7.5%) did not affect the IC.However, the high inclusion levels of the composition according to the invention (Y15 and Y25 diets) led to a significant reduction in the IC (P < 0.05). The protein efficiency ratio (PER) ranged from 2.55 to 2.72. Fish fed a Y25 diet showed a significant increase in PER compared to those fed CTRL, Y5, and Y7.5 diets. Table 7: Growth performance on day 60. Regime CTRLY5Y7,5Y15Y25 PCI (g)5.0 ± 0.14.9 ± 0.15.0 ± 0.15.1 ± 0.15.1 ± 0.1 PCF (g)30.3 ± 0.1 a31.6 ± 0.5 a34.9 ± 1.5 b37.2 ± 0.9 c42.9 ± 0.4 d TCS, % / d3.00 ± 0.04 a3.10 ± 0.04 b3.24 ± 0.04 c3.31 ± 0.05 c3.57 ± 0.04 d IC1.10 ± 0.03 d1.02 ± 0.03 c0.92 ± 0.01 b0.90 ± 0.02 b0.85 ± 0.02 a CEP2.01 ± 0.06 a2.17 ± 0.06 b2.40 ± 0.02 c2.46 ± 0.06 cd2.56 ± 0.07 d The values ​​are the means ± the standard deviation (n=3). Values ​​within a row with different exponents differ significantly (P < 0.05).

[0132] After 60 days of experimental feeding (Table 6), the fish in the best-performing treatment showed an 8-fold increase in their initial body weight. The growth rate ranged from 3.00 to 3.57% per day. Compared to the CTRL treatment, all diets with the composition according to the invention showed a significant increase (P < 0.05) in total body weight (TBW). I²C values ​​ranged from 0.85 to 1.10, and compared with CTRL, the inclusion of the composition according to the invention at all tested doses resulted in a significant reduction in I²C (P < 0.05). The protein efficiency ratio (PER) ranged from 2.01 to 2.56. The lowest PER value was found in fish fed the CTRL diet, while an improvement in PER was closely associated with increasing doses of the composition according to the invention. Table 8: Growth performance on day 90. Regime CTRLY5Y7,5Y15Y25 PCI (g)5.0 ± 0.14.9 ± 0.15.0 ± 0.15.1 ± 0.15.1 ± 0.1 PCF (g)42.9 ± 1.3 a45.2 ± 1.0 b49.0 ± 0.6 c51.0 ± 1.4 c55.9 ± 1.0 d TCS, % / d2.39 ± 0.06 a2.47 ± 0.02 b2.54 ± 0.03 b2.56 ± 0.05 b2.67 ± 0.04 c IC0.93 ± 0.02 b0.83 ± 0.03 a0.80 ± 0.02 a0.79 ± 0.04 a0.79 ± 0.02 a CEP2.38 ± 0.06 a2.68 ± 0.10 b2.76 ± 0.06 b2.80 ± 0.15 b2.74 ± 0.08 b The values ​​are the means ± the standard deviation (n=3). Values ​​within a row with different exponents differ significantly (P < 0.05).

[0133] At the end of the trial, after 90 days of experimental feeding (Table 7), the fish in the best-performing treatment showed an 11-fold increase in their initial body weight. Compared to the CTRL fish, those fed the insect-rich diets showed a significant increase in final body weight (P < 0.05). This increase was dose-related, with a moderate increase for diet Y5, an intermediate increase for Y7.5 and Y15, and the highest increase for Y25. The specific growth rate (SGR) ranged from 2.39% to 2.67% / day, with the lowest values ​​found in fish fed the CTRL diet, while those fed the diet containing the composition according to the invention showed significantly higher SGR values ​​(p < 0.05). Regardless of the level of incorporation, the composition according to the invention led to a significant reduction in the growth rate (P < 0.05).Compared with the CTRL treatment, all insect feeding regimens led to a significant increase in CEP values ​​(P <0.05). 2.2. Composition of the whole body

[0134] Data on whole-body composition of trout at the end of the trial are presented in Table 9. Dietary treatments had no effect (P> 0.05) on the moisture, protein, fat, ash, phosphorus, and energy content of the whole fish. Table 9: Composition of the whole body of trout fed with various food treatments. Body compositionCTRLY5Y7,5Y15Y25 Humidity, % 70.1 ± 0.6 70.7 ± 0.4 71.1 ± 0.4 70.5 ± 0.5 70.7 ± 1.2 Protein, % 14.8 ± 0.6 14.8 ± 0.3 15.0 ± 0.5 15.2 ± 0.3 15.2 ± 0.7 Fat content, % 12.2 ± 0.211.5 ± 0.411.0 ± 0.311.6 ± 0.111.8 ± 0.9 Ash, % 1.9 ± 0.02.2 ± 0.22.1 ± 0.32.1 ± 0.02.2 ± 0.1 Phosphorus, %0.4 ± 0.00, 0.4 ± 0.00, 0.4 ± 0.00, 0.4 ± 0.00, 0.4 ± 0.0 Energy, kJ / g 8.2 ± 0.18 0 ± 0.08 0 ± 0.08 0 ± 0.28 2 ± 0.4 Percentages are percentages by weight of the total weight of the fish. Values ​​are means ± standard deviation (n=3). Initial fish: moisture 75.0%; protein 14.1%; fat 8.7%; ash 2.2%; phosphorus 0.4%; energy 6.7 kJ / g. 2.3. Nutrient retention

[0135] Nutrient and energy retention values ​​(expressed as a percentage of intake) are presented in Table 10. Compared to the CTRL treatment, fish fed diets rich in the composition according to the invention showed a significant increase in protein and energy retention (P < 0.05). Similarly, diets Y7.5, Y15, and Y25 showed significantly higher protein retention than CTRL (P < 0.05). Fat retention was not affected by the diets (P > 0.05). Table 10: Nutrient and energy retention in trout fed on various diets. Retention, % contribution CTRLY5Y7.5Y15Y25 Protein 35.5 ± 2.5 a 39.8 ± 0.7 b 41.6 ± 0.4 b 42.8 ± 2.2 b 41.9 ± 2.2 b Fat content: 64.4 ± 2.1, 68.0 ± 4.9, 66.8 ± 3.3, 71.5 ± 3.4, 70.9 ± 6.7 Phosphorus30.5 ± 0.7 a32.7 ± 1.8 ab34.0 ± 0.7 b33.9 ± 1.7 b33.8 ± 1.1 b Energy 42.0 ± 0.8 a 45.4 ± 1.6 b 47.1 ± 1.4 b 47.8 ± 1.8 b 48.0 ± 2.9 b The values ​​are the means ± the standard deviation (n=3). Values ​​within a row with different exponents differ significantly (P < 0.05). 2.4. Apparent digestibility

[0136] The composition of fecal matter collected from trout fed with the various feeding treatments is shown in Table 11. Table 11: Composition of fecal matter from trout fed with various diets. Composition of fecal matter CTRLY5Y7,5Y15Y25 Yttrium oxide, (mg / kg)1384 ± 391395 ± 941415 ± 611369 ± 621411 ± 43 Protein, % DM* 19.63 ± 0.06 19.67 ± 0.24 19.76 ± 0.34 19.70 ± 0.38 19.20 ± 0.41 Fat content, % DM*4.37 ± 0.064.33 ± 0.194.28 ± 0.244.30 ± 0.064.20 ± 0.33 Phosphorus, % MS*2.64 ± 0.062.77 ± 0.082.65 ± 0.102.54 ± 0.152.62 ± 0.09 Energy, kJ / g MS23.24 ± 0.1623.14 ± 0.4023.47 ± 0.4722.88 ± 0.1623.09 ± 0.16 *Percentage by weight of total dry fecal matter. Values ​​are means ± standard deviation (n=3).

[0137] The apparent digestibility coefficients (CDA%) for the different nutrients and energy are presented in Table 12. Increasing the incorporation doses of the composition according to the invention had no significant effect (P> 0.05) on the apparent digestibility of dry matter, protein, fat, phosphorus and energy. Table 12 : Apparent digestibility of nutrients and energy in trout. CDA %CTRLY5Y7,5Y15Y25 Dry matter: 84.2 ± 0.4, 84.2 ± 1.0, 84.3 ± 0.7, 84.0 ± 0.7, 84.3 ± 0.5 Protein 93.6 ± 0.29 3.6 ± 0.49 3.6 ± 0.29 3.5 ± 0.49 3.8 ± 0.1 Fat content 97.0 ± 0.1 97.0 ± 0.1 97.0 ± 0.2 97.0 ± 0.2 97.1 ± 0.3 Phosphorus, % of intake: 69.9 ± 1.4; 68.3 ± 1.5; 70.5 ± 2.4; 71.4 ± 2.9; 70.3 ± 1.8 Energy, % input 84.1 ± 0.4 84.3 ± 0.8 84.1 ± 1.0 84.2 ± 0.6 84.4 ± 0.6 The values ​​are the means ± the standard deviation (n=3). 3. Conclusion

[0138] At the end of the 90-day experimental feeding period, overall growth performance can be considered very satisfactory, and even higher for juvenile rainbow trout, with feed conversion ratios (FCR) for the entire test ranging from 2.4% to 2.7% per day. In the highest-performing treatments, the fish showed an 11-fold increase in their initial body weight. Feed conversion ratios (FCRs) among the treatments ranged from 0.79 to 0.93, suggesting good nutritional match between the feeds and proper feeding practices.

[0139] The experimental data generated in this example allow us to state that: ▪ The incorporation of increasing doses of the composition according to the invention (5, 7.5, 15, and 25%) with a concomitant reduction in fishmeal was progressively associated with a significant increase in fish body weight. ▪ All diets containing the composition according to the invention showed a significant improvement in TCS, IC, and CEP. ▪ Increasing doses of the composition according to the invention had no effect on the whole-body composition of the trout. ▪ Increasing doses of the composition according to the invention had no effect on the apparent digestibility of dry matter, protein, fat, phosphorus, and energy in the different experimental diets. ▪ Protein, phosphorus, and energy retention were enhanced in trout fed diets containing the composition according to the invention.

[0140] In general, the composition according to the invention implemented in this example could effectively replace 100% of the fishmeal in the diet of juvenile rainbow trout with positive effects on the IC and overall growth performance. EXAMPLE 5: Processes with or without prior grinding before pressing Process involving pressing only

[0141] 200 g of T. molitor larvae are placed in a beaker, which is then placed in a water bath at 100 °C and contains 200 mL of previously boiled water. After 5 minutes, the beaker is removed from the water bath, the larvae are drained, and then passed through a twin-screw press. A press cake is thus obtained. Process involving grinding followed by pressing

[0142] 200 g of T. molitor larvae are placed in a beaker, which is then placed in a water bath at 100 °C and contains 200 mL of previously boiled water. After 5 minutes, the beaker is removed from the water bath, the larvae are drained, and then blended with 200 mL of water. The resulting liquid is then passed through a twin-screw press to produce a press cake. Lipid level measurement

[0143] Two g of the sample are placed in a beaker, and 0.2 g of Na₂SO₄ and 15 mL of CHCl₃ / MeOH (2:1 v / v) are added. The mixture is stirred magnetically for 20 minutes, then filtered. The residue is returned to the beaker with 10 mL of CHCl₃ / MeOH (2:1 v / v). This mixture is stirred magnetically for 15 minutes, then filtered again. The solvent phases are combined and evaporated to a constant weight. The lipid content is determined as a percentage by mass after extraction and evaporation relative to the initial mass of the sample (2 g). Conclusion :

[0144] The importance of grinding prior to pressing was studied (Figure 3). It clearly appears that the distribution of lipids between the cake and the press juice is much more efficient, 12.9 versus 87.1 versus 42.7 versus 57.3, when prior grinding has been carried out. EXAMPLE 6: Analysis of the size of soluble proteins of the composition according to the invention.

[0145] A 100 mg sample of the composition prepared in Example 1 was placed in 10 mL of NaCl phosphate buffer (pH 7.4, 0.137 mM). The sample was vortexed for 1 minute and then centrifuged at 900 g for 1 min. Following centrifugation, the sample was filtered through a 0.45 µm membrane. Soluble protein size analysis was performed using a size-exclusion chromatography system with a Nucleogel GFC-300 column. NaCl phosphate buffer (pH 7.4, 0.137 mM) was used as the eluent. The flow rate was 1.0 mL / min. Detection was performed using a UV detector at 280 nm.

[0146] The results of the analysis are presented in Figure 4 and summarized in Table 13 below. Table 13: Distribution of soluble protein sizes contained in the composition prepared in Example 1 Protein size (kg / mol) Relative abundance (%) 6.5 to 12,474.4 12.4 to 2920.5 29 to 665.1

[0147] The results show that approximately 74.4% of the soluble proteins present in the composition according to the invention have a molar mass of less than 12400 g / mol (or Da, Daltons)

Claims

1. Composition comprising at least 67% by weight of crude proteins, at least 5% by weight of chitin, the percentages by weight being given with respect to the total weight of composition, and 85% by weight of digestible proteins with respect to the total weight of crude proteins.

2. Composition according to claim 1, comprising an ash content less than or equal to 4% by weight with respect to the total weight of composition.

3. Composition according to claim 1 or 2, comprising a fat content comprised between 5 and 20% by weight with respect to the total weight of composition.

4. Composition according to any one of claims 1 to 3, obtained from insects.

5. Composition according to any one of claims 1 to 4, of which the residual moisture content is comprised between 2 and 15%.

6. Composition according to any one of claims 1 to 5, comprising between 30 and 60% by weight of soluble proteins with respect to the total weight of crude proteins, in which at least 50% of the soluble proteins have a size less than or equal to 12400 g / mol.

7. Process for preparing a composition according to any one of claims 4 to 6, comprising the following steps: i) killing insects, ii) pressing the insects in order to obtain a press cake, iii) drying the press cake, and iv) grinding the press cake.

8. Process according to claim 7, comprising the following steps, i) killing the insects, ii) pressing the insects in order to obtain a press cake, iii) drying the press cake, and iv) grinding the press cake, in which the pressing step is preceded by a step of grinding the insects.

9. Process according to claim 7, comprising the following steps, i) killing the insects, ii) pressing the insects in order to obtain a press cake, iii) drying the press cake, and iv) grinding the press cake, in which the pressing step is carried out under heat.

10. Process according to claim 7, comprising the following steps, i) killing the insects, ii) pressing the insects in order to obtain a press cake, iii) drying the press cake, and iv) grinding the press cake, in which the step of grinding the press cake is carried out to a particle size comprised between 300 µm and 1 mm.

11. Use of the composition according to any one of claims 1 to 6, in human or animal nutrition.

12. Use according to claim 11, in which the composition is used instead of a protein-containing flour.