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Animals (Basel)

Title:		"Effect of Different Percentage of Camelina sativa Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality"
Author(s):		Lolli S; Grilli G; Ferrari L; Battelli G; Pozzo S; Galasso I; Russo R; Brasca M; Reggiani R; Ferrante V;
Address:		"Department of Environmental Science and Policy, Universita degli Studi di Milano, via G. Celoria 2, 20133 Milano, Italy. Department of Veterinary Medicine, Universita degli Studi di Milano, via dell'Universita 6, 26900 Lodi, Italy. National Research Council, Institute of Sciences of Food Production, via G. Celoria 2, 20133 Milano, Italy. National Research Council, Institute of Agricultural Biology and Biotechnology, via Bassini 15, 20133 Milano, Italy"
Journal Title:		Animals (Basel)
Year:		2020
Volume:		20200811
Issue:		8
Page Number:		-
DOI:		10.3390/ani10081396
ISSN/ISBN:		2076-2615 (Print) 2076-2615 (Electronic) 2076-2615 (Linking)
Abstract:		"Although camelina [Camelina sativa (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((R)) 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 (p < 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"
Keywords:		antinutritional compounds camelina cake fatty acids laying hen shell stiffness volatile organic compounds;
Notes:		"PubMed-not-MEDLINELolli, Susanna Grilli, Guido Ferrari, Lorenzo Battelli, Giovanna Pozzo, Sara Galasso, Incoronata Russo, Roberto Brasca, Milena Reggiani, Remo Ferrante, Valentina eng 2015-0408/Fondazione Cariplo/ Switzerland 2020/08/17 Animals (Basel). 2020 Aug 11; 10(8):1396. doi: 10.3390/ani10081396"