Use of organic Camelina in laying hen feed (OK-Net EcoFeed Practice abstract)
2021
Micheloni, Cristina
To diversify hens' diet with a locally grown crop that can improve the quality of feed in terms of amino acids bal-ance, omega 3 fatty acids and antioxidants content that improve hen health and productivity (Figure 2). Camelina cake, on average, has 34% protein and 10% fat. The protein includes 38% of essential amino acids with a 2,65% of methionine. In the oil omega 3: omega 6 is 2:1. Camelina can be included in the laying hens diet up to a maximum of 10% (due to anti-nutritional factors that, with higher contents, can affect animal health). In the practical trial, 3,5% of camelina cake replaced the same amount of soya bean cake (Figure 3). 1,5% of camelina oil was also added to the feed. Later trials support the possibility to increase the percentage of camelina cake and, with specific varieties characterized by low anti-nutritional factors, potentially no limits need be set. The trial indicated that camelina cake and oil can be fed through the whole hens' productive life cycle and, com-pared to the usual feed (based on soya bean cake), resulted in: • no negative effects on laying parameters (number of eggs, dimension of eggs etc.) • no negative effect on physical egg parameters (i.e. albumen viscosity does not change; the shell is reported to be more resistant) • higher omega 3 contents in eggs (Figure 4). • longer productive life of hens. Overall, the value of the eggs was increased, the production costs decreased and animal welfare improved.
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This bibliographic record has been provided by International Centre for Research in Organic Food Systems