Characterization of the Nutritional and Safety Properties of Hemp Seed Cake as Animal Feed Ingredient

Kasula, Rajasekhar; Solis, Fausto; Shaffer, Byron; Connett, Frank; Barrett, Chris; Cocker, Rodney; Willinghan, Eric

doi:10.5897/ijlp2020.0750

Cited by 8 publications

(5 citation statements)

References 30 publications

(31 reference statements)

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“…Similar values were reported previously by Rajasekhar et al (2021). Values of 32.06% and 31.22% for the protein content of hemp seed cake were also reported by Mierlit , ă (2019) [78,79]. According to Xu et al (2022), hemp protein has a better digestibility (88-91%) than soybean protein (71%) that is widely used in food products [80].…”

Section: Characteristics Of Wheat Flour and Hemp Seed Cake Flourmentioning

confidence: 56%

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Capcanari,

Covaliov,

Negoița

et al. 2023

Foods

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Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”.

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Section: Characteristics Of Wheat Flour and Hemp Seed Cake Flourmentioning

confidence: 56%

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Capcanari,

Covaliov,

Negoița

et al. 2023

Foods

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“… 2020 ; Kasula et al. 2021 ). Moreover, the raising interest on sustainable production systems has focused on alternative feeding strategies based on the use of plants, herbs, vegetables and their by/co-products, which may be used to obtain final products that well fits the consumers’ demand for healthy products, and on the other side represent an economically and environmentally advantageous solution for the livestock sector, increasing its profitability and sustainability (Kasapidou et al.…”

Section: Introductionmentioning

confidence: 99%

“… 2017 ; Kasula et al. 2021 ). About 70% of total FAs in hemp are linoleic (LA) and alpha-linolenic (ALA) acid, and the n-6/n-3 ratio is about 2:1–3:1, which is considered ideal for human health (WHO 2003 ; Callaway 2004 ; Jurgoński et al.…”

Section: Introductionmentioning

confidence: 99%

Hemp seed ( Cannabis sativa L.) cake as sustainable dietary additive in slow-growing broilers: effects on performance, meat quality, oxidative stability and gut health

Tufarelli,

Losacco,

Tedone

et al. 2023

Veterinary Quarterly

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Hemp seed cake (HSC) ( Cannabis sativa L.) is a rich source of polyunsaturated fatty acids, high-quality proteins and essential amino acids. The aim of this study was to evaluate the effects of dietary inclusion of HSC on growth performance, meat quality traits, fatty acids profile and oxidative status, and intestinal morphology in slow-growing broilers. A total of 180 male slow-growing broilers were randomly assigned to one of three dietary treatments containing different levels of HSC: 0 (HSC0), 5 (HSC5) or 10% (HSC10). Birds were slaughtered at 49 days of age: breast and thigh muscles were analysed and duodenum mucosa histomorphological features were evaluated. Regardless the level of HSC inclusion, no differences among groups were found for performance and meat quality traits. The thigh and breast fatty acid profile were significantly improved in both HSC groups, with an increase of the long chain fatty acids of n-3 series and decrease of n-6/n-3 ratio. The HSC diets lowered the MDA concentration and lipid hydroperoxides in breast meat. Histomorphometrical analysis revealed a significant increase in villus height, surface area and villus/crypt ratio, with a decrease of crypt depth, suggesting that dietary supplementation with HSC may boost intestinal health status in poultry. In conclusion, dietary HSC did not affect performance, carcass traits and meat quality, while it positively influenced the lipid profile of meat, and improved the oxidative status and gut health, thus representing a valuable and sustainable alternative ingredient in broiler diet.

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“…We obtained standards from Sigma-Aldrich, including CBD, CBDA, CBD-d properties. 10,11 Various hempseed powder materials were obtained online (Amazon.com).…”

mentioning

confidence: 99%

“…Hempseed cake was received as a gift with reported nutritional and safety properties. 10 , 11 Various hempseed powder materials were obtained online ( Amazon.com ).…”

mentioning

confidence: 99%

Simple and fast quantification of cannabinoids in animal feeds by liquid chromatography–tandem mass spectrometry

Murphy

2023

J VET Diagn Invest

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There is growing interest in using hemp materials as animal feed ingredients, which may raise safety concerns because of the potential transfer of active cannabinoids to the resultant products of animal origin. Hence, the detection and identification of cannabinoids in feeds would be useful. We developed a simple, fast, and sensitive method for simultaneous quantification of 4 major cannabinoids in animal feeds by liquid chromatography–tandem mass spectrometry (LC-MS/MS). We used a simple solvent extraction and dilution approach to extract cannabinoids from the feed matrix. We validated the method in 2 types of cattle feeds with acceptable intra-day and inter-day accuracy (87.5–116%) and precision (< 15%). The limit of detection was 0.05 µg/g, and the limit of quantification was 0.1 µg/g. Furthermore, the method was able to identify and quantify cannabinoids in cattle feeds mixed with hempseed cake as well as in several different hempseed materials, demonstrating its potential in veterinary laboratory applications.

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Characterization of the Nutritional and Safety Properties of Hemp Seed Cake as Animal Feed Ingredient

Cited by 8 publications

References 30 publications

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

Hemp seed ( Cannabis sativa L.) cake as sustainable dietary additive in slow-growing broilers: effects on performance, meat quality, oxidative stability and gut health

Simple and fast quantification of cannabinoids in animal feeds by liquid chromatography–tandem mass spectrometry

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