Western
Meeting of Poultry
Clinicians and Pathologists
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Clinicians and Pathologists
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FEEDING CAMELINA SATIVA TO MEAT TURKEYS David Frame, Utah State University Extension Poultry Specialist Matt Palmer, Agricultural Agent, Sanpete County Extension Robert Ward, USU Food & Nutrition Silvana Martini, USU Food & Nutrition INTRODUCTION Camelina sativa (L.) Crantz (Camelina) is an oilseed producing plant in the Family Brassicaceae (Cruciferae) originating from the Mediterranean to Central Asia. There is increasing interest in converting waste cooking oil and oil produced from oilseed crops, such as Camelina, into biofuels in order to decrease dependence on petroleum products for fuel sources. The interest for growing oilseed crops in Utah is growing as well. The cold dry climate in the high elevation of central Utah limits ability for growing a wide variety of crops. This area, however, is also where the Utah commercial meat turkey production occurs. If growing Camelina becomes a viable crop in central Utah, the integration of the resultant meal into local turkey diets would further increase the value of the crop. Camelina meal (CM) is the by-product of camelina oil extraction and has a crude protein content similar to canola meal. Studies show that oil content of the seed ranges from 37 to 41%, and is reported to be high in omega-3 fatty acids. Medical research asserts that a diet abundant in omega-3 fatty acids (FA’s) is beneficial to human cardiac health. OBJECTIVE The purpose of this study was to explore using CM in the diet of market-age turkeys that might aid the industry in the decision-making process of exploiting CM for use as a turkey feed and for developing a potential niche market for omega-3-enriched turkey products. The results contained in this report come from trials conducted at the Utah Agricultural Experiment Station (Turkey Research Facility) in Ephraim, Utah. POTENTIAL BENEFITS • Potential local crop for oil (i.e. biofuel) production near turkey-producing area of Utah (in central Utah) • Inexpensive shipping cost of meal if grown locally • Stable local consumption source in central Utah (i.e. turkeys) • High omega-3 FA content may be exploited as a specialty niche market in turkey meat production NUTRIENT CONTENT OF CAMELINA MEAL Our tests show that CM is a viable feed ingredient for turkeys if cost and availability are feasible. Tables 1 and 2 summarize our findings of nutrient content of CM. Analysis of the CM was done at the University of Arkansas Poultry Science Central Analytical Laboratory, Fayetteville, AR. Table 1. Selected nutrient and mineral content of camelina meal. (Mean value) Dry Matter (%) 98.0 Protein (%) 33.0 Fat (%) 17.8 Calcium (ppm) 2597 Phosphorus(tot) (ppm) 12231 Potassium (ppm) 14879 Sodium (ppm) 17.6 Chloride (ppm) 18.7
Table 2. Limiting amino acid profile of camelina meal. (Mean value)
(%) Arginine 2.72 Cystine 1.07 Lysine 1.56 Methionine 0.95 Threonine 1.23 Tryptophan 0.34
LIVE PRODUCTION PERFORMANCE A diet containing 10% CM was fed to hens from 9 weeks of age through processing (13.5 weeks old). Integrating the CM into the diet did not significantly alter weight gain. Feed conversion ratios were similar. (See Table 3.) Table 3. Live production results of hens: Ending weight at processing age, weight gain between 9 weeks and processing age (13.5 weeks), and feed conversion between 9 and 13.5 weeks of age. Ending weight (kg) Weight gain (kg) Feed conversion ratio
Control 7.7 3.4 2.40 CM (10%) 7.6 3.3 2.36
RESULTS OF CONSUMER TEST Two consumer tests for “degree of liking” of turkey breast and thigh were performed at the Utah State University Food and Nutrition Department, Logan, Utah. A control (breast and thigh from hens fed with regular feed until processing) and treated sample (breast and thigh from hens fed with 10% CM diet for the final four weeks before processing) were presented simultaneously to 120 consumers. A 9-point Hedonic scale was used for degree of liking of each breast and thigh sample (size of each sample was one cubic inch). The scale ranged from 1 meaning dislike extremely to 9 meaning like extremely. Samples were grilled to reach an internal cooking temperature of 165 °F and were served warm. Table 4 and Figure 1 summarize the results obtained from these tests. There were no significant differences in degree of liking between the control and the treatment meats (p<0.05). Table 4. Degree of liking (DL)* for breast and thigh meat from turkeys fed camelina meal (CM) and turkeys receiving the control diet – reported as mean DL ± 1 standard deviation from the mean (n = 120).
*Each panelist recorded his/her impressions of the meat by rating it on a scale of 1 to 9: 1 = extremely dislike and 9 = extremely like. Figure 1. Rating frequency (on a scale of 1 to 9) for breast and thigh meat from turkeys fed CM and turkeys receiving the control diet.
OMEGA-3 CONTENT OF MEAT Two particular omega-3 FAs important to human health were evaluated: Alpha-linolenic acid (ALA) and docosahexaenoic acid (DHA). Feeding a diet containing 10% CM significantly (p < 0.01) elevated the content of both ALA and DHA in breast and thigh meat compared to controls. (Table 5) Table 5. Selected omega-3 FA content of hen breast and thigh meat after four weeks of receiving a 10% CM diet vs. control diet. (mg of FA/g dried tissue; mean ± 1 std.) ALA* DHA** C18:3(n-3) C22:6(n-3)
Control CM Control CM Breast 0.36 ± 0.25 1.07 ± 0.43 1.36 ± 0.31 2.56 ± 0.52 Thigh 0.74 ± 0.37 2.36 ± 1.29 2.35 ± 0.31 3.34 ± 0.73
*Alpha-linolenic acid **Docosahexaenoic acid
CONCLUSIONS
Acknowledgement Grateful appreciation is expressed to the University of Arkansas Poultry Science Central Analytical Laboratory for analysis of the camelina meal and finished feed, and to the Utah Department of Agriculture and Food for providing the research grant for this project. | ||||||||||||||||||||||
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