Effects of dietary camelina (Camelina sativa) cake from different lines on digestibility, feed preference, performance, and egg quality in laying quail.

This study evaluated the feasibility of including Camelina sativa cake of three different lines (Calena, Pearl and Alan) at 15% in diets for laying Japanese quails in terms of nutrient digestibility, feed preference, productive performance, and egg physicochemical traits. A total of 240 female quails were assigned to 4 dietary treatments. The birds were monitored from the pullet phase (35-70 days) through a 6-wk laying period. Camelina cake inclusion influenced the apparent digestibility of organic matter, ether extract, and gross energy (P0.05), including final body weight, feed intake, feed conversion ratio, and mortality. However, egg production rate and egg weight were reduced in camelina-fed groups compared with the control (P<0.05 and P<0.001, respectively). Egg physical quality was partially influenced: eggshell thickness was lower in the Alan group (P<0.05), and egg surface area decreased in all camelina treatments. Yolk color was consistently higher in camelina cake-fed quails (P<0.01). At the end of the trial, eggs from the Alan group showed the highest protein and lipid contents and the lowest moisture amount (P<0.05). In conclusion, camelina cake can be considered a viable feed ingredient for laying quails, since most productive outcomes and egg quality were ensured, ultimately contributing to develop sustainable feeding strategies for laying quails. However, it must also be emphasized that if the productive target is maximizing performance, a lower inclusion level can be recommended, since the 15% inclusion level reduced nutrients digestibility and had a moderately negative effect on egg production. Among the tested sources, Pearl showed the most balanced response, whereas Alan line needs to be further improved to obtain a significant reduction in antinutritional factors.