Chemical composition and antioxidant profile of snails (Cornu aspersum aspersum) fed diets with different protein sources under intensive rearing conditions

Abstract

Snail meat is considered as a valuable nutrient source, due to its high protein and low-fat content, low caloric value and high content of ω-3 and ω-6 fatty acids. Escargot could become an alternative for consumers looking for diets enriched with nutrients beneficial for human health. The aim of this study was to examine the effect of four compound diets containing a different protein source on the chemical composition, the levels of fatty acids and the antioxidant profile of meat of Cornu aspersum aspersum reared under intensive farm conditions. Snails of each treatment were fed with a compound diet containing soya (Glycine max), organic soya, white lupin (Lupinus alba) or pea (Pisum sativum). In addition, sexually mature snails were collected directly from nature for comparison purposes. Chemical analyses were conducted on the meat of snails that have reached proper commercial weight and size (mean weight: 16.97 ± 0.29 g; mean diameter: 38.66 ± 0.24 mm). The results revealed that meat from snails fed diet containing organic soya had higher collagen content, whereas meat from snails fed Pisum sativum and Lupinus alba resulted in better protein and fat content, healthier fatty acid profile and better antioxidant capacity. So, the obtained results provide novel, valuable information on snail farming practices, and may serve as a piece of information for producers how to provide consumers with high-quality snail products. © 2021 Polish Academy of Science. All rights reserved.