ABSTRACT
Effects of site and degutting on chemical composition of mopane worm were investigated. Samples were cooked for 30 min in either brine or in plain water. Samples from Moreomabele were high in acid detergent fibre (ADF) (P < 0.05) and acid detergent insoluble nitrogen (ADIN) (P < 0.01) while samples from Sefophe had least ADF and ADIN concentrations. In vitro true dry matter digestibility (IVTDMD) tended (P = 0.06) to be high in samples from Maunatlala than those from Moreomabele and Sefophe. No site difference (P > 0.05) was observed on the rest of the variables. Degutted samples had high crude protein (CP), ADF and IVTDMD (P < 0.05) but lower (P < 0.001) concentrations of ash, acid detergent lignin (ADL) and condensed tannins. Acid detergent insoluble nitrogen was significantly higher (P < 0.001) in degutted than whole samples. Salting did not (P > 0.05) change concentrations of all but ADF which tended (P = 0.09) to be high in salted samples. Samples which were degutted and salted had higher (P < 0.01) ADF and ADIN than degutted and salted or those left whole and salted or left unsalted. Leaving samples as whole diluted the concentration of CP but increased the fibre components and condensed tannins content. However, mopane worm destined for livestock feeding may be left whole and salt added.
