Effect of dietary supplementation of hemp seed (Cannabis sativa L.) on meat quality and egg fatty acid composition of Japanese quail (Coturnix coturnix japonica)

Abstract

SummaryThis study was conducted in two separate experiments. Experiment I was conducted to investigate the effects of hemp seed (HS) on meat quality traits, and experiment II was designed to determine egg fatty acid (FA) composition in Japanese quail (Coturnix coturnix japonica). In experiment I and experiment II treatments, groups were as follows: (i) control (not included HS0), (ii) 5% HS inclusion to diets, (iii) 10% HS inclusion to diets and (iv) 20% HS inclusion to diets. In experiment I, a total of 192 7-day-old-quail were fed with HS diets for 5 weeks, and end of the experiment I, a total of 64 quail (16 each) slaughtered and meat samples were analysed for meat colour, pH, cooking and thawing loss and FA composition. In experiment II, a total of 120 8-week-old laying quail were fed with experimental diets for 6 weeks and egg FA composition were determined. Breast meat cooking loss was significantly lower in 20% supplemented group (p < 0.01). Hemp seed inclusion to diets caused a linear and cubic increase in redness (a*) of hip meat (p < 0.01). Palmitoleic and oleic FAs were decreased with HS addition in breast meat (p < 0.05); however, linoleic and linolenic acid contents of meat were linearly increased (p < 0.01). In experiment II, the linoleic and linolenic FA contents of egg samples were linearly increased with increasing the dietary HS ratio (p < 0.01). Hemp seed addition was provided lower palmitoleic and oleic FAs in quail eggs (p < 0.05). In conclusion, HS supplementation to quail diets may increase quail meat redness and meat and egg yolk omega-3 FA content and decrease cooking loss of quail meats.

Black Soldier Fly (Hermetia Illucens) as Dietary Source for Laying Quails: Live Performance, and Egg Physico-Chemical Quality, Sensory Profile and Storage Stability

“…Results of the present study agreed with other research where the dietary inclusion of feed ingredients with distinctive FA profile such as the hemp seed [51], flaxseed and stearidonic acid-enriched (C18:4 n -3) soybean oils [47], modified the FA composition of chickens’ egg yolk. The necessity to improve the FA profile of the larvae through substrate modulation in order to guarantee meat of satisfactory healthiness, was pointed out by previous papers on quails [8] and chickens [32,47], where an increase in the saturation degree of lipids was observed to the expenses of the unsaturated fractions.…”

The Seed of Industrial Hemp (Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition

“…Similar findings about the positive effect of the hempseed or derivative dietary supplementation on the nutritional quality of egg yolk and meat were also shown for quails [163]. In this case, 6-week supplementation with up to 20% whole hempseeds, allowed to obtain n-3 PUFAs enriched quail eggs with a reduction of MUFAs-OA in particular-and SFAs-PA in particular-as an additional advantage.…”

Effect of essential oil supplementation to diet on meat quality, fatty acid composition, performance parameters and intestinal microbiota of Japanese quails

“…There are studies noting the beneficial effect of plant-derived extracts/compounds on fatty acid profile of poultry and quails. For instance, feeding hemp seed resulted in a significant increase in linoleic and linolenic acid in the breast and drumstick muscles of quails (Yalcin et al, 2018). Similar observation was also reported in a study where supplementation of coriander seeds into diet significantly increased MUFA and PUFA contents and decreased the proportion of SFA in quails (Ertas et al, 2005).…”

“…It is long-known fact that colour is one of the most significant meat quality factor affecting consumer choice of meat, as well as shelf life (Qiao, Fletcher, Northcutt, & Smith, 2002;Yalcin, Konca, & Durmuscelebi, 2018). In addition, it has been emphasized that pH is one of the primary factor influencing meat quality traits (protein solubility, water-holding capacity, moisture retention, drip loss and cooking loss) (Ranken, 2000).…”