Effect of Different Percentage of Camelina sativa Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality

• DOI: 10.3390/ani10081396
• Publication Date: 2020-08-11T13:28:57Z
• Authors: Susanna Lolli; Guido Grilli; Lorenzo Ferrari; Giovanna Battelli; Sara Pozzo; Incoronata Galasso; Roberto Russo; Milena Brasca; Remo Reggiani; Valentina Ferrante
• Keywords: Camelina sativa; Laying; Camelina

Although camelina [Camelina sativa (L.) Crantz] is a good source of protein, antioxidants, and polyunsaturated fatty acids, its antinutritional compounds limit use in animal feeding. The aim this study was to verify the effect feeding laying hens with up 20% cake from breeding line containing low level glucosinolates on performance, welfare, eggshell quality. Two hundred forty Hy-Line® 18 51 weeks age were divided into three treatments: control (C), 10% (CAM10), (CAM20). Egg number recorded daily, while egg weight, feed consumption, mortality weekly. At 24 43 hen age, shell resistance fracture measured. Our results demonstrate no detrimental effects for CAM10 CAM20 diets intake, growth welfare. No difference production detected among diets. significant (p < 0.05) interaction diet factors suggest that addition cake, 20%, likely protects older hens. findings confirm might be an alternative sustainable protein