Effects of dietary hemp co-product inclusion on laying hens performances and on egg nutritional and functional profile

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F25%3A10006215" target="_blank" >RIV/00027014:_____/25:10006215 - isvavai.cz</a>

Result on the web

<a href="https://www.tandfonline.com/doi/full/10.1080/1828051X.2024.2449445" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/1828051X.2024.2449445</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/1828051X.2024.2449445" target="_blank" >10.1080/1828051X.2024.2449445</a>

Result language

angličtina

Original language name

Effects of dietary hemp co-product inclusion on laying hens performances and on egg nutritional and functional profile

Original language description

The European Union promotes a circular economy by valorising food industry scraps as co-products for animal feed. Hemp (Cannabis sativa L.) co-products are promising for their nutritional and functional profile, but their use in animal nutrition remains limited. This study evaluated the effect of increasing levels (0%, 3%, 6%, 9%) of a hemp co-product (variety Futura) from hempseed cleaning, included in laying hens&apos; diets (control, T-3, T-6, T-9), on performance and the nutritional/functional quality of egg yolks, focusing on total phenolic content (TPC) and antioxidant activity (FRAP and ABTS assays), also assessed after green chemical extraction and in vitro digestion. Including up to 9% hemp co-product in diets did not affect dry matter and protein digestibility but improved the functional profile. A 9% inclusion significantly increased egg mass production (p &lt; 0.01) and reduced saturated fatty acid content (T-9: 7672 mg/100 g; T-6: 8534 mg/100 g; T-3: 8837 mg/100 g; control: 8742 mg/100 g), alongside an improved n-6/n-3 fatty acid ratio. Cholesterol levels were significantly lower than the control in all concentrations tested, with better results for T9 (p &lt; 0.01). Antioxidant activity, measured via ABTS after in vitro digestion, increased significantly (control: 601.12 +/- 42.40 mg TE/100 g; T-3: 773.17 +/- 43.77 mg TE/100 g; T-6: 765.64 +/- 38.71 mg TE/100 g; T-9: 843.48 +/- 38.71 mg TE/100 g; p &lt; 0.05), despite no differences in TPC. In conclusion, the inclusion of 9% hemp co-product in laying hens&apos; diets improved egg production and yolk quality, highlighting its potential for animal feed. However, the composition variability requires further evaluation to ensure future large-scale application. HIGHLIGHTS center dot Farm to Fork strategy aims to guide the agri-sector to sustainable food system. center dot Hemp co-products are featured by an interesting nutritional and functional profile. center dot The 9% inclusion of the hemp co-product improved the performance of laying hens and the nutritional and functional profile of eggs.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Italian Journal of Animal Science

ISSN

1594-4077

e-ISSN

—

Volume of the periodical

24

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

18

Pages from-to

248-265

UT code for WoS article

001402085900001

EID of the result in the Scopus database

2-s2.0-85215537939