Articles | Volume 61, issue 3
https://doi.org/10.5194/aab-61-293-2018
https://doi.org/10.5194/aab-61-293-2018
Original study
 | 
19 Jul 2018
Original study |  | 19 Jul 2018

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

Robertas Juodka, Remigijus Juska, Violeta Juskiene, Raimondas Leikus, Daiva Stankeviciene, and Rasa Nainiene

Viewed

Total article views: 2,383 (including HTML, PDF, and XML)
HTML PDF XML Total BibTeX EndNote
1,833 486 64 2,383 85 71
  • HTML: 1,833
  • PDF: 486
  • XML: 64
  • Total: 2,383
  • BibTeX: 85
  • EndNote: 71
Views and downloads (calculated since 19 Jul 2018)
Cumulative views and downloads (calculated since 19 Jul 2018)

Viewed (geographical distribution)

Total article views: 2,426 (including HTML, PDF, and XML) Thereof 2,399 with geography defined and 27 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 

Cited

Latest update: 27 Mar 2024
Download
Short summary
The study was carried out to investigate the effects of Camelina and hempseed cakes in the diets of ducks on the intramuscular fatty acid profile. Our study showed that supplementing Camelina cake in duck diets makes it possible to develop functional food, i.e. meat with a significantly higher content of ALA, total n-3 PUFA and the lowest ratios of n-6 / n-3 fatty acids in muscles. Duck diet with hempseed cake produces exceptional quality meat with an enriched content of n-6 GLA.