European Journal of Nutrition & Food Safety

As the global demand for sustainable, nutritious, and affordable protein sources continues to rise, silkworm pupae (SWP), once considered a sericultural by-product, have emerged as a promising alternative superfood for both human and animal nutrition. This review comprehensively explores the nutritional potential of silkworm pupae, highlighting their rich protein content, essential amino acids, beneficial fatty acids, and micronutrients. In the context of human consumption, SWP demonstrate significant dietary value, offering an eco-friendly and efficient alternative to traditional animal proteins. Their applications extend to poultry, aquaculture, livestock, and rabbit nutrition, where they have been shown to improve feed efficiency, growth performance, and production economics without compromising health or product quality. Additionally, their inclusion reduces dependency on costly ingredients like fish meal and soybean meal.

Despite these advantages, challenges remain concerning food safety, including allergenicity, microbial contamination, antinutrients, and chemical residues. The review also underscores the importance of proper processing techniques to mitigate such risks and enhance digestibility. Furthermore, studies suggest that fermented or defatted forms of SWP yield better outcomes in animal performance.

Overall, this review supports the broader inclusion of silkworm pupae in future food and feed systems, aligning with global efforts toward sustainable nutrition, circular economy, and reduced environmental impact. Continued research and regulatory measures are essential to fully unlock the potential of silkworm pupae as a mainstream dietary component.