Effect of Different Levels of Calcium and Addition of Magnesium in the Diet on Garden Snails’ (Cornu aspersum) Condition, Production, and Nutritional Parameters

Author:

Rygało-Galewska Anna1ORCID,Zglińska Klara1,Roguski Mateusz1ORCID,Roman Kamil2ORCID,Bendowski Wiktor1ORCID,Bień Damian3ORCID,Niemiec Tomasz1

Affiliation:

1. Division of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska St., 02-787 Warsaw, Poland

2. Institute of Wood Sciences and Furniture, Warsaw University of Life Sciences, 166 Nowoursynowska St., 02-787 Warsaw, Poland

3. Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska St., 02-787 Warsaw, Poland

Abstract

Edible snails are an attractive protein source due to their high growth rate, cost-efficiency, and nutritional value. Calcium is crucial for snail growth, reproduction, and shell formation, while magnesium plays a role in enzyme function and muscle tone. This study aimed to optimise calcium and magnesium levels in Cornu aspersum diets to optimise the production and technological characteristics of the derived animal products. Snails were fed specific diets in controlled conditions with varying calcium and magnesium levels (44.3, 66.1, 88.7, 103.5 Ca g/kg feed and 3.3, 5.6, 7.2 Mg g/kg feed) for four months. Their growth, shell characteristics, and meat composition were evaluated. As calcium in the feed increased, carcass and shell weights were higher. Also, the crushing force of the shells was higher with increasing amount of calcium in the feed. In the group with 10.35% calcium and 0.72% magnesium, snail growth significantly slowed down after three months, with lower mortality. It is suggested that a shortened fattening cycle by 3–4 weeks compared to the magnesium-free diet is possible. However, based on meat, shell, mortality, and feed intake analysis, a 0.56% magnesium concentration in the feed seems to give better results, as magnesium content at 0.72% might be toxic to snails. Further investigation is to confirm the possibility of neutralising the negative effects of magnesium in the diet through increasing calcium and phosphorus intake.

Publisher

MDPI AG

Subject

Plant Science,Agronomy and Crop Science,Food Science

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