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Linseed Cake Supplementation Increases Tissue n-3 PUFA Levels but Reduces Growth Performance in Broiler Chickens at
Giedrius Šarauskas1, Rasa Nainienė1, Robertas Juodka2
1Department of Animal Breeding and Reproduction, Animal Science Institute, Lithuanian University of Health Sciences, R. Zebenkos 12, 82317 Baisogala, Lithuania.
Life (Basel, Switzerland)
|January 28, 2026
Summary
Adding 6% linseed cake to broiler chicken feed improves meat fatty acid profiles by increasing omega-3 polyunsaturated fatty acids (PUFAs) without harming growth. Higher levels negatively impact performance.
Area of Science:
- Animal Science
- Nutritional Science
- Poultry Science
Background:
- Dietary fat composition significantly influences meat quality and animal health.
- Enhancing omega-3 polyunsaturated fatty acids (PUFAs) in broiler meat is a key objective for human health benefits.
- Linseed cake is a potential feed ingredient for modifying fatty acid profiles.
Purpose of the Study:
- To evaluate the impact of dietary linseed cake on broiler chicken meat and abdominal fat fatty acid composition.
- To assess the effects of linseed cake supplementation on broiler growth performance.
- To determine the optimal inclusion level of linseed cake in broiler diets.
Main Methods:
- 198 broiler chickens were divided into three groups: control (soybean meal), 6% linseed cake (LIN6), and 12% linseed cake (LIN12).
- Diets were formulated to include specified levels of linseed cake.
- Fatty acid profiles of meat and abdominal fat were analyzed.
- Growth performance parameters including body weight and feed intake were measured at 42 days.
Main Results:
- Linseed cake supplementation significantly altered fatty acid profiles, reducing saturated and monounsaturated fatty acids.
- Omega-3 PUFA content increased significantly in meat and abdominal fat with linseed cake inclusion (2.8-5.0 times higher than control).
- The n-6/n-3 PUFA ratio was significantly reduced.
- A 12% inclusion level negatively impacted body weight and feed intake, while 6% showed no adverse effects.
Conclusions:
- Dietary linseed cake effectively enhances the n-3 PUFA content of broiler meat and abdominal fat.
- A 6% inclusion level of linseed cake is optimal, improving fatty acid profiles without compromising growth performance.
- Higher linseed cake inclusion (12%) may impair broiler production performance.
Keywords:
broiler chickensfatty acid profilegrowth performancelinseed caken-3 polyunsaturated fatty acidspoultry meatMore Related Videos
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