Effects of Dietary Hempseed or Camelina Cakes on Fatty Acid Composition of Quail Meat

Abstract

The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times (p p p p p p p p p < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.

Keywords

• quail
• oilseed by-products
• n-3 fatty acids
• meat
• health