Edible insects contained good quality fatty acid especially long
chain omega-3 fatty acids and that different kind of insect had different
fatty acid profiles. The PUFAs present in the aquicolous insects
were linolenic acid (LA, 18:2n 6), ALA, AA and EPA, while
in the terricolous insects, the PUFAs present were LA and ALA
(Yang et al., 2006). Our present study agrees that diet and endoenzyme
of the insects may contribute to the different PUFA compositions
in the Thai edible insects.
Edible insects contained good quality fatty acid especially longchain omega-3 fatty acids and that different kind of insect had differentfatty acid profiles. The PUFAs present in the aquicolous insectswere linolenic acid (LA, 18:2n 6), ALA, AA and EPA, whilein the terricolous insects, the PUFAs present were LA and ALA(Yang et al., 2006). Our present study agrees that diet and endoenzymeof the insects may contribute to the different PUFA compositionsin the Thai edible insects.
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