Camelina (Camelina sativa (L.) Crantz) cakes in laying quails feeding: egg nutritional and sensory properties

The present study evaluated the effect of including 15% Camelina sativa cake in the diet of laying Japanese quails (Coturnix japonica) on egg nutritional composition, oxidative stability, and sensory properties. A total of 240 quails (70 days of age) were randomly assigned to four dietary treatments: a control diet without camelina cake and three diets containing 15% camelina cake derived from the commercial variety Calena or from the improved lines Pearl and Alan. Dietary treatment significantly modified the fatty acid (FA) profile of eggs by increasing polyunsaturated fatty acids (PUFA), particularly n-3 FA, mainly α-linolenic acid, and markedly reducing the n-6/n-3 ratio. These effects were observed from the first week and became more pronounced at week 6 of the trial, when differences in monounsaturated and saturated fatty acids also emerged, especially in the Alan group. Most importantly, all eggs of the tested camelina sativa cakes' groups reached the nutritional claim "source or rich in omega-3 fatty acids", in agreement with the European Regulation No. 1924/2006 on nutrition and health claims made on foods. Amino acid (AA) composition was not affected at week 1 but showed differences at week 6, with the Pearl group displaying a lower total AA content, whereas the Alan group maintained values comparable to the control. Despite the higher PUFA content, oxidative stability of egg yolk was not affected during 28 days of storage. In contrast, dietary treatment influenced sensory properties, with increased intensity of vegetable and metallic flavors and greater flavor persistency in camelina cake-treated groups. These changes were associated with reduced consumer acceptance, particularly in the Pearl and Alan groups, while the Calena group showed intermediate responses compared with the control. Consumer characteristics influenced perception, as higher scores were assigned by older and more frequent egg consumers. In conclusion, the inclusion of camelina cake is an effective strategy to produce n-3 enriched quail eggs that qualify for a nutritional health claim under EU legislation, without adversely affecting oxidative stability. However, varietal differences and sensory acceptability should be considered in the development of functional egg products.