<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The present study aimed to determine the effect of the use of <italic>Camelina sativa</italic> oil as a dietary ingredient for laying hens on their growth performance, fatty acid profile of yolk lipids, and egg quality parameters. In the experiment, 72 Hy-Line laying hens aged 26 weeks were randomly assigned to three groups with four treatments. Control group (I) was fed the diet containing 4% rapeseed oil (RO group). Experimental groups were fed diets containing 4% camelina oil (CSO group) and 10% camelina cake (group CSC). Feed consumption was measured for each group. The number of laid eggs and their weight were recorded every day. Eggs for the assessment of quality parameters were collected in the last 3 days of the experiment. Egg quality, chemical composition of yolk, and fatty acid profile were determined. Organoleptic evaluation was performed on boiled eggs. The inclusion of <italic>C. sativa</italic> oil or camelina cake in the laying hen diet did not affect egg weight, albumen quality, or taste and flavor. The experimental groups also showed a tendency toward an increase in the proportion of yolk in the egg (%). Addition of 4% camelina oil or 10% camelina cake to the diet of laying hens reduced monounsaturated fatty acid level in yolk lipids and significantly increased <italic>n-3</italic> PUFA content, in particular ALA, EPA, and DHA, compared to the control group.</p></abstract>

The present study aimed to determine the effect of the use of Camelina sativa oil as a dietary ingredient for laying hens on their growth performance, fatty acid profile of yolk lipids, and egg quality parameters. In the experiment, 72 Hy-Line laying hens aged 26 weeks were randomly assigned to three groups with four treatments. Control group (I) was fed the diet containing 4% rapeseed oil (RO group). Experimental groups were fed diets containing 4% camelina oil (CSO group) and 10% camelina cake (group CSC). Feed consumption was measured for each group. The number of laid eggs and their weight were recorded every day. Eggs for the assessment of quality parameters were collected in the last 3 days of the experiment. Egg quality, chemical composition of yolk, and fatty acid profile were determined. Organoleptic evaluation was performed on boiled eggs. The inclusion of C. sativa oil or camelina cake in the laying hen diet did not affect egg weight, albumen quality, or taste and flavor. The experimental groups also showed a tendency toward an increase in the proportion of yolk in the egg (%). Addition of 4% camelina oil or 10% camelina cake to the diet of laying hens reduced monounsaturated fatty acid level in yolk lipids and significantly increased n-3 PUFA content, in particular ALA, EPA, and DHA, compared to the control group.

<italic>Camelina sativa</italic> Oil and Camelina Cake as Sources of Polyunsaturated Fatty Acids in the Diets of Laying Hens: Effect on Hen Performance, Fatty Acid Profile of Yolk Lipids, and Egg Sensory Quality

Department of Animal Nutrition and Feed Science

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

 Oil and Camelina Cake as Sources of Polyunsaturated Fatty Acids in the Diets of Laying Hens: Effect on Hen Performance, Fatty Acid Profile of Yolk Lipids, and Egg Sensory Quality

The present study aimed to determine the effect of the use of Camelina sativa oil as a dietary ingredient for laying hens on their growth performance, fatty...

Camelina sativa Oil and Camelina Cake as Sources of Polyunsaturated Fatty Acids in the Diets of Laying Hens: Effect on Hen Performance, Fatty Acid Profile of Yolk Lipids, and Egg Sensory Quality

Online veröffentlicht: 07. Nov. 2020

Seitenbereich: 1365 - 1377

Eingereicht: 15. Nov. 2019

Akzeptiert: 28. Apr. 2020

DOI: https://doi.org/10.2478/aoas-2020-0047

Schlüsselwörter
laying hens, camelina oil, camelina cake, polyunsaturated fatty acids, laying performance, egg quality

© 2020 Sylwia Orczewska-Dudek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Camelina sativa Oil and Camelina Cake as Sources of Polyunsaturated Fatty Acids in the Diets of Laying Hens: Effect on Hen Performance, Fatty Acid Profile of Yolk Lipids, and Egg Sensory Quality

Online veröffentlicht: 07. Nov. 2020

Seitenbereich: 1365 - 1377

Eingereicht: 15. Nov. 2019

Akzeptiert: 28. Apr. 2020

DOI: https://doi.org/10.2478/aoas-2020-0047

Schlüsselwörterlaying hens, camelina oil, camelina cake, polyunsaturated fatty acids, laying performance, egg quality

© 2020 Sylwia Orczewska-Dudek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
laying hens, camelina oil, camelina cake, polyunsaturated fatty acids, laying performance, egg quality