Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality
Although camelina [<i>Camelina sativa</i> (L.) Crantz] is a good source of protein, antioxidants, and polyunsaturated fatty acids, its antinutritional compounds limit its use in animal feeding. The aim of this study was to verify the effect of feeding laying hens with up to 20% of cameli...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/10/8/1396 |
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| author | Susanna Lolli Guido Grilli Lorenzo Ferrari Giovanna Battelli Sara Pozzo Incoronata Galasso Roberto Russo Milena Brasca Remo Reggiani Valentina Ferrante |
| author_facet | Susanna Lolli Guido Grilli Lorenzo Ferrari Giovanna Battelli Sara Pozzo Incoronata Galasso Roberto Russo Milena Brasca Remo Reggiani Valentina Ferrante |
| author_sort | Susanna Lolli |
| collection | DOAJ |
| description | Although camelina [<i>Camelina sativa</i> (L.) Crantz] is a good source of protein, antioxidants, and polyunsaturated fatty acids, its antinutritional compounds limit its use in animal feeding. The aim of this study was to verify the effect of feeding laying hens with up to 20% of camelina cake from a breeding line containing a low level of glucosinolates on performance, welfare, and eggshell quality. Two hundred and forty Hy-Line<sup>®</sup> hens from 18 to 51 weeks of age were divided into three treatments: control (C), camelina cake 10% (CAM10), and camelina cake 20% (CAM20). Egg number was recorded daily, while egg weight, feed consumption, and mortality were recorded weekly. At 24 and 43 weeks of hen age, shell resistance to fracture was measured. Our results demonstrate no detrimental effects for CAM10 and CAM20 diets on feed intake, growth performance, and welfare. No difference in egg production was detected among the diets. The significant (<i>p</i> < 0.05) interaction of diet and age factors suggest that the addition of camelina cake, up to 20%, likely protects the eggshell of older hens. Our findings confirm that camelina cake might be an alternative and sustainable protein source for hens. |
| first_indexed | 2024-03-10T17:38:27Z |
| format | Article |
| id | doaj.art-45922b7242794163a808321765e454fa |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T17:38:27Z |
| publishDate | 2020-08-01 |
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| series | Animals |
| spelling | doaj.art-45922b7242794163a808321765e454fa2023-11-20T09:46:26ZengMDPI AGAnimals2076-26152020-08-01108139610.3390/ani10081396Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell QualitySusanna Lolli0Guido Grilli1Lorenzo Ferrari2Giovanna Battelli3Sara Pozzo4Incoronata Galasso5Roberto Russo6Milena Brasca7Remo Reggiani8Valentina Ferrante9Department of Environmental Science and Policy, Università degli Studi di Milano, via G. Celoria 2, 20133 Milano, ItalyDepartment of Veterinary Medicine, Università degli Studi di Milano, via dell’Università 6, 26900 Lodi, ItalyDepartment of Environmental Science and Policy, Università degli Studi di Milano, via G. Celoria 2, 20133 Milano, ItalyNational Research Council, Institute of Sciences of Food Production, via G. Celoria 2, 20133 Milano, ItalyNational Research Council, Institute of Sciences of Food Production, via G. Celoria 2, 20133 Milano, ItalyNational Research Council, Institute of Agricultural Biology and Biotechnology, via Bassini 15, 20133 Milano, ItalyNational Research Council, Institute of Agricultural Biology and Biotechnology, via Bassini 15, 20133 Milano, ItalyNational Research Council, Institute of Sciences of Food Production, via G. Celoria 2, 20133 Milano, ItalyNational Research Council, Institute of Agricultural Biology and Biotechnology, via Bassini 15, 20133 Milano, ItalyDepartment of Environmental Science and Policy, Università degli Studi di Milano, via G. Celoria 2, 20133 Milano, ItalyAlthough camelina [<i>Camelina sativa</i> (L.) Crantz] is a good source of protein, antioxidants, and polyunsaturated fatty acids, its antinutritional compounds limit its use in animal feeding. The aim of this study was to verify the effect of feeding laying hens with up to 20% of camelina cake from a breeding line containing a low level of glucosinolates on performance, welfare, and eggshell quality. Two hundred and forty Hy-Line<sup>®</sup> hens from 18 to 51 weeks of age were divided into three treatments: control (C), camelina cake 10% (CAM10), and camelina cake 20% (CAM20). Egg number was recorded daily, while egg weight, feed consumption, and mortality were recorded weekly. At 24 and 43 weeks of hen age, shell resistance to fracture was measured. Our results demonstrate no detrimental effects for CAM10 and CAM20 diets on feed intake, growth performance, and welfare. No difference in egg production was detected among the diets. The significant (<i>p</i> < 0.05) interaction of diet and age factors suggest that the addition of camelina cake, up to 20%, likely protects the eggshell of older hens. Our findings confirm that camelina cake might be an alternative and sustainable protein source for hens.https://www.mdpi.com/2076-2615/10/8/1396laying hencamelina cakefatty acidsantinutritional compoundsshell stiffnessvolatile organic compounds |
| spellingShingle | Susanna Lolli Guido Grilli Lorenzo Ferrari Giovanna Battelli Sara Pozzo Incoronata Galasso Roberto Russo Milena Brasca Remo Reggiani Valentina Ferrante Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality Animals laying hen camelina cake fatty acids antinutritional compounds shell stiffness volatile organic compounds |
| title | Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality |
| title_full | Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality |
| title_fullStr | Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality |
| title_full_unstemmed | Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality |
| title_short | Effect of Different Percentage of <i>Camelina sativa</i> Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality |
| title_sort | effect of different percentage of i camelina sativa i cake in laying hens diet performance welfare and eggshell quality |
| topic | laying hen camelina cake fatty acids antinutritional compounds shell stiffness volatile organic compounds |
| url | https://www.mdpi.com/2076-2615/10/8/1396 |
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