Feeding Camelinasativa meal to meat-type chickens: Effect on production performance and tissue fatty acid composition

Aziza, Abeer; Quezada, Nathalie; Cherian, Gita

doi:10.3382/japr.2009-00100

Cited by 74 publications

(65 citation statements)

References 24 publications

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“…However, the use of these oils has resulted in deterioration of the sensory quality of the meat because of the presence of anomalous odours. Both positive effects on fatty acid profile after the usage of these oils, and negative effects of anti-nutritional substances contained in oils on poultry growth parameters were observed (Aziza et al 2010;Pietras and OrczewskaDudek 2013). Application of prefermented cereal BP, with a higher content of PUFA, has the potential to prevent mentioned problems as it has a reduced content of anti-nutritional compounds compared to the traditional plant materials.…”

Section: Resultsmentioning

confidence: 99%

“…The positive effects of exogenous enzymes in poultry diets are widely known and represent one of the trend in modern poultry science (Ravindran 2013;Vieira et al 2014). On the other hand, in the studies where the oils, seeds or oil rich plants were used to supplement PUFA for birds, changes were not recorded (Qi et al 2010) or production indicators were regressed (Sirri et al 2003;Aziza et al 2010;Jaskiewicz et al 2014). Sirri et al (2003) fed broilers (COBB 500) with diets supplemented with 2 or 4% conjugated linoleic acid.…”

Section: Resultsmentioning

confidence: 99%

“…For feed supplementation of broilers Aziza et al (2010) used non-fermented Camelina (Camelina sativa) meal as a rich source of n-3 fatty acids (mainly ALA). Camelina belongs to the Brassica family, and species of this family are high in nonstarch polysaccharides and glucosinolates, which can affect feed consumption and bird performance.…”

Section: Resultsmentioning

confidence: 99%

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Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

Kovalík

Mačanga

Klempová

et al. 2017

Italian Journal of Animal Science

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The aim of this work was to study the effect of the addition of prefermented cereal-based bioproduct (5%; BP) enriched with c-linolenic acid to the commercial feed for broiler chickens on the production indicators, chemical composition, fatty acid profile and lipid oxidation of the meat. BP was prepared by solid-state fermentation using fungal strain Cunninghamella elegans CCF 2591. Spelt bran was used as a substrate. A total of 80 broiler chickens (COBB 500) were used in this experiment. Half of them (experimental group) was fed with experimental feed and second half (control group) was fed only with commercial compound feed. Administration of BP to the broilers positively influenced production indicators. Broilers of the experimental group reached higher final weight, and showed lower average daily feed intake, feed conversion ratio, and feed intake compared to the control group. Meat of the experimental group consisted of the lower amount of total protein and fat. BP influenced fatty acid profile as well. Meat of the experimental group, in comparison to control, contained higher amount of unsaturated fatty acids (UFA) and lower amount of saturated fatty acids. Mainly the amount of a-linolenic acid and c-linolenic acid was higher. Significantly higher concentration of malondialdehyde (MDA) was observed in muscles of experimental group during 7-day storage in refrigerator. Based on the results obtained we can conclude that replacing 5% of the commercial feed by BP could not only improve performance parameters of chickens, but also affect chemical composition and fatty acid content of meat. ARTICLE HISTORY

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

Kovalík

Mačanga

Klempová

et al. 2017

Italian Journal of Animal Science

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“…Currently nutritional strategies have been developed to produce chicken meat or eggs with higher n-3 PUFA content by using flaxseed or marine oils. However, these oils reduce both sensory qualities, due to some additional odour, and shelf life of meat due to the accelerated process of lipid oxidation (Aziza et al, 2010). Fatty acid modification of duck meat has received little attention by researchers compared to other poultry (Shawkat et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

et al. 2018

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Abstract. Camelina (Camelina sativa L. Crantz) and hemp (Cannabis sativa L.) seed cakes are rich sources of n-3 polyunsaturated fatty acids (PUFAs). This study was carried out to investigate the effects of Camelina and hempseed cakes in the diet of ducks on the intramuscular fatty acid profile. Male ducks (n = 99) were randomly allocated to 3 dietary treatments: Control or C group (wheat-soybean-meal-barley-based diet with 15-20 % rapeseed cake), Experimental 1 or HEM group (with hempseed cake added at 15-20 % instead of rapeseed cake), and Experimental 2 or CAM group (with Camelina cake added at 15-20 % instead of rapeseed cake). All groups received the diets ad libitum. At 49 days of age, six ducks from each group were slaughtered for analysis of the fatty acid composition in the breast and leg muscles.Feeding ducks with the diet enriched with Camelina cake resulted in significantly higher amounts of n-3 α-linolenic fatty acid (ALA) (P ≤ 0.01) and total n-3 PUFA (P ≤ 0.01) in breast and leg muscles, while eicosatrienoic fatty acid (ETE) (P ≤ 0.01) was higher in the leg muscle. The ratios of n-6 / n-3 and linoleic / α-linolenic fatty acids (P ≤ 0.01) decreased significantly compared to the Control and HEM groups of ducks.Feeding ducks with the diet enriched with hempseed cake resulted in significantly higher amounts of linoleic (LA) (P ≤ 0.01), total n-6 PUFA (P ≤ 0.05-P ≤ 0.01) and n-6 γ -linolenic (GLA) (P ≤ 0.01) fatty acid.Our study showed that using Camelina cake as supplementation in duck diets opens a possibility to develop functional food, i.e. meat with a significantly higher content of ALA, total n-3 PUFA and the lowest ratios of n-6 / n-3 fatty acids in ducks' muscles. A duck diet with hempseed cake produces exceptional-quality meat with an enriched content of n-6 GLA.

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“…Linseed and camelina seed are used in laying hen diets for obtaining eggs enriched in PUFA, being also a potential source of protein for poultry (Aziza et al, 2010). The bioavailability of amino acids is an important criterion used to evaluate the ef icient utilization of feedstuffs (Ravindran, 1999), being important in the formulation of diets more closely to requirements of bird (Lemme et al, 2004).…”

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confidence: 99%

Effect of Oilseed Supplementation on Amino Acid Digestibility in Laying Hen Diets

Varzaru¹,

Panaite²,

Untea³

et al. 2014

BUASVMCN-ASB

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Linseed and camelina seed are used in laying hen diets for obtaining eggs enriched in PUFA, being also a potential source of protein for poultry. The bioavailability of amino acids is an important criterion used to evaluate the ef icient utilization of feedstuffs. This study was performed in order to determine the amino acid digestibility coef icients from diets supplemented with oilseeds and fenugreek seeds. An experiment was conducted on 114 laying hens, assigned to 3 groups (C, E1, E2) and housed in metabolic cages (2 hens/cage, 38 hens/group). The hens were fed with a corn-soybean meal based diet. The experimental diets enriched in PUFA were supplemented with 5% linseed and 2% camelina seed (E1), and 2% linseed, 2 % camelina seed and 1% fenugreek seed (E2). During the inal week, the ingesta, the feed leftovers and the excreta were daily recorded, in order to form weekly average samples for amino acid balance. The aminoacids were determined by HPLC using a method according to the UE Regulation 152/2009. The digestibility coef icients of the dietary essential aminoacids decreased signi icantly in E2 (P≤0.05) when compared with the control: for lysine 86.85±2.74% in C, 81.33±1.97% in E2; for methionine 87.30±1.43% in C, 80.99±3.09% in E2; for cystine 87.21±1.40% in C, 85.16±1.48% for E2. The group E1 did not register any signi icant differences compared with C and E2. The results of this study revealed a decreasing effect on aminoacid digestibility in the group with supplemented fenugreek seed and oilseeds.

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Feeding Camelinasativa meal to meat-type chickens: Effect on production performance and tissue fatty acid composition

Cited by 74 publications

References 24 publications

Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

Effect of Oilseed Supplementation on Amino Acid Digestibility in Laying Hen Diets

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