Journal cover Journal topic
Archives Animal Breeding Archiv Tierzucht
Journal topic

Journal metrics

Journal metrics

  • IF value: 1.203 IF 1.203
  • IF 5-year value: 1.203 IF 5-year 1.203
  • CiteScore value: 0.98 CiteScore 0.98
  • SNIP value: 0.920 SNIP 0.920
  • SJR value: 0.390 SJR 0.390
  • IPP value: 0.89 IPP 0.89
  • h5-index value: 11 h5-index 11
  • Scimago H index value: 23 Scimago H index 23
Supported by
Logo Leibniz Institute for Farm Animal Biology Logo Leibniz Association
Volume 61, issue 3 | Copyright
Arch. Anim. Breed., 61, 293-303, 2018
https://doi.org/10.5194/aab-61-293-2018
© Author(s) 2018. This work is distributed under
the Creative Commons Attribution 4.0 License.

Original study 19 Jul 2018

Original study | 19 Jul 2018

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

Robertas Juodka1, Remigijus Juska1, Violeta Juskiene1, Raimondas Leikus2, Daiva Stankeviciene1, and Rasa Nainiene3 Robertas Juodka et al.
  • 1Department of Ecology, Animal Science Institute of Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Radviliskis district, Lithuania
  • 2Department of Animal Feeding and Feedstuffs, Animal Science Institute of Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Radviliskis district, Lithuania
  • 3Department of Animal Breeding and Reproduction, Animal Science Institute of Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Radviliskis district, Lithuania

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-6n-3 and linoleicα-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-6n-3 fatty acids in ducks' muscles. A duck diet with hempseed cake produces exceptional-quality meat with an enriched content of n-6 GLA.

Download & links
Download
Short summary
The study was carried out to investigate the effects of Camelina and hempseed cakes in the diets of ducks on the intramuscular fatty acid profile. Our study showed that supplementing Camelina cake in duck diets makes it possible 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 muscles. Duck diet with hempseed cake produces exceptional quality meat with an enriched content of n-6 GLA.
The study was carried out to investigate the effects of Camelina and hempseed cakes in the diets...
Citation
Share