Plant by-products obtained from agro-industrial processes require valorisation to demonstrate their potential for enhancing animal health, meat production, and shelf life extension. One example is the fast-growing hemp industry, which produces seeds, leaves, seed oil, and cake. Studies on the nutritional value of hempseed cake have shown it can be a valuable source of protein in ruminant diets. However, there is limited documentation on the bioavailability and bioefficacy of hemp phytochemicals for improving ruminant health, production, and extending meat shelf life. The current review provides an overview of existing information on nutrient and phytochemical composition of hemp by-products, their bioavailability, and bioefficacy, and explores current limitations and prospects regarding their valorisation.

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This study evaluated the carcass characteristics and meat quality attributes of spent laying hens raised under conventional battery cage and free-range systems. Thirty free-range and 30 conventional battery-caged Lohmann Brown-Elite spent laying hens of 53 and 40 wk of age, respectively were obtained from a commercial egg producer. Carcass, portion, and organ weights and percentages were determined. Physicochemical analyses were performed on thigh and breast meat samples. Caged hens had heavier (P ≤ 0.05) warm and cold carcasses, thighs, wings, and feet. The percentages of the breast (26.1 ± 0.51 vs. 28.3 ± 0.28), drum, breast bones, breast thaw and cooking loss, and thigh cooking loss were higher (P ≤ 0.05) for free-range than for caged hens. Free-range hens had heavy (P ≤ 0.05) gizzards (33.9 ± 1.04 vs. 30.5 ± 0.73) and bones and a lower (P ≤ 0.05) breast meat percentage (47.3 ± 0.94 vs. 51.7 ± 1.35). Meat redness (a*) (0.54 ± 0.222 vs. 1.40 ± 0.135) and hue angle, skin redness (a*), breast (12.37 ± 0.411 vs. 17.10 ± 0.751), and thigh (29.68 ± 0.306 vs. 39.75 ± 0.826) Warner-Bratzler shear force values (N), breast moisture, and thigh ash content were higher (P ≤ 0.05) for free-range hens. Caged hens had a higher (P ≤ 0.05) thigh thaw loss percentage and breast ash content. Production system significantly influenced the carcass characteristics and meat quality of spent laying hens. The results of this study supply baseline information for the utilization of spent laying hens by the poultry industry and consumers.

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