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Utilisation of snail meal as a protein supplement in poultry diets

Published online by Cambridge University Press:  04 September 2015

S.S. DIARRA
S.S. DIARRA*
Affiliation:
School of Agriculture and Food Technology, University of the South Pacific, Alafua Campus, Private Mail Bag, Alafua, Apia, Samoa
*
Corresponding author: [email protected] or [email protected]
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Abstract

There are several species of snail with varying nutrient profile. The protein content of snail meal (53-83%) is comparable to or higher than fish meal. Apart from lower methionine, the essential amino acids composition of snail protein is similar to fish meal and better than soybean meal. The fat of snail meal is high in polyunsaturated fatty acids and has a good supply of essential fatty acids (linoleic, linolenic and arachidonic acids) and minerals. These qualities make the meal a suitable substitute for more expensive, conventional protein feedstuffs. The variability in nutritional content, potential presence of anti-nutritional factors (cyanide, tannins and saponins) and the seasonal availability of snails (mainly during the moist season) are major factors limiting the use of snail meal in poultry diets on a commercial scale. However, heat processed snail meal could be effectively utilised for practical on-farm feed applications to reduce cost and provide an environmentally friendly method of controlling snails, especially where they are major agricultural pests. In suitable regions, snails could be intensively bred to ensure the availability of the meal in commercial quantities for poultry feeding. Heat processed snail meal is recommended at 10% in the diet of meat and egg-type chickens but raw snail meal is not. The composition of snail meal (nutritional and anti-nutritional properties), recommendations in diets for domestic chickens, results of some feeding experiments and major constraints to its efficient utilisation are discussed in the following paper.

Keywords

snail mealnutrient compositionprocessingpoultry feeding
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 3 , September 2015 , pp. 547 - 554
Copyright
Copyright © World's Poultry Science Association 2015 

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