International Journal of Industrial Entomology and Biomaterials

Korean Society of Sericultural Science (한국잠사학회)
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A comparative study of nutrient compositions between HongJams prepared from 5 silkworm varieties making white cocoons

  • Nam-Suk, Kim (Division of Industrial Insect and Sericulture, National Institute of Agricultural Sciences) ;
  • Sang Kug, Kang (Division of Industrial Insect and Sericulture, National Institute of Agricultural Sciences) ;
  • Sung-Wan, Kim (Division of Industrial Insect and Sericulture, National Institute of Agricultural Sciences) ;
  • Min Young, Kim (Ilsong Institute of Life Science, Hallym University) ;
  • Kee-Young, Kim (Division of Industrial Insect and Sericulture, National Institute of Agricultural Sciences) ;
  • Young Ho, Koh (Ilsong Institute of Life Science, Hallym University)
  • Received : 2022.09.22
  • Accepted : 2022.10.25
  • Published : 2022.12.30
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Abstract

White-Jade silkworm (previously also known as Baegokjam) variety is the most popular silkworm variety that produces white cocoons. In 2021, the market share of White-Jade variety in Korea is very high, accounting for 88% of the silkworm production. Daebaekjam, Dodamsilkworm, Kumkangjam, and Kumokjam varieties, which have recently been established, make white cocoons like White-Jade. In this study, we found that 5 types of HongJams produced from 5 varieties of silkworms producing white cocoons did not show any severe difference in proximate analysis. The amounts of crude proteins, the most abundant nutrient, were between 71.05 ~ 73.38%, and those of crude lipids were 13.89 ~ 14.69% in 5 types of HongJams. In addition, there was no difference between White-Jade HongJam (WJ) and Daebaekjam HongJam in amino acid compositions. The amount of unsaturated fatty acid was significantly higher in WJ than in the other four types of HongJams, but the omega-6 fatty acids/omega-3 fatty acids ratio was higher in the four types of HongJams. Most of the minerals were higher in four types of HongJams than in WJ, and three heavy metal were not detected in all 5 types of HongJams. Phytochemicals were also most abundant in WJ, but the difference in the amounts were not severe. And pepsin digestibility was the highest for Kumokjam HongJam and the lowest for Dodam-silkworm HongJam, but the difference was not severe. The nutritional component analysis results of this study suggested that four new varieties can be used for producing HongJams, and Daebaekjam can replace White-Jade the most as the protein source.

Keywords

Acknowledgement

This work was carried out with the support of the Rural Development Administration, Republic of Korea (No.: PJ015659032022, Title: Development of materialization technology utilizing sarcopenia prevention and/or improvement effects of HongJam)

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