Abstract. Camelina (Camelina sativa L. Crantz) and hemp (Cannabis sativa L.) seed cakes are rich sources of n-3 polyunsaturated fatty acids (PUFAs). This study was carried out to investigate the effects of Camelina and hempseed cakes in the diet of ducks on the intramuscular fatty acid profile. Male ducks (n = 99) were randomly allocated to 3 dietary treatments: Control or C group (wheat-soybean-meal-barley-based diet with 15-20 % rapeseed cake), Experimental 1 or HEM group (with hempseed cake added at 15-20 % instead of rapeseed cake), and Experimental 2 or CAM group (with Camelina cake added at 15-20 % instead of rapeseed cake). All groups received the diets ad libitum. At 49 days of age, six ducks from each group were slaughtered for analysis of the fatty acid composition in the breast and leg muscles.Feeding ducks with the diet enriched with Camelina cake resulted in significantly higher amounts of n-3 α-linolenic fatty acid (ALA) (P ≤ 0.01) and total n-3 PUFA (P ≤ 0.01) in breast and leg muscles, while eicosatrienoic fatty acid (ETE) (P ≤ 0.01) was higher in the leg muscle. The ratios of n-6 / n-3 and linoleic / α-linolenic fatty acids (P ≤ 0.01) decreased significantly compared to the Control and HEM groups of ducks.Feeding ducks with the diet enriched with hempseed cake resulted in significantly higher amounts of linoleic (LA) (P ≤ 0.01), total n-6 PUFA (P ≤ 0.05-P ≤ 0.01) and n-6 γ -linolenic (GLA) (P ≤ 0.01) fatty acid.Our study showed that using Camelina cake as supplementation in duck diets opens a possibility 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 ducks' muscles. A duck diet with hempseed cake produces exceptional-quality meat with an enriched content of n-6 GLA.

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Camelina seed or seed processing derivatives, i.e., cake, are cheap alternative protein feed ingredients for meat type poultry. Camelina is an oilseed crop containing 36.8% oil in seeds, while in the cake the oil content accounts for 6.4–22.7%. If compared with other Brassicaceae family plants, camelina is distinguished by a unique fatty acid composition, because the content of α-linolenic fatty acid (C18:3n-3; ALA) varies from 25.9 to 36.7% of total fatty acids. The total tocopherol content in camelina oil and cake are, respectively, 751–900 and 687 mg/kg. Addition of camelina to poultry nutrition increases the amount of n-3 polyunsaturated fatty acids (PUFA) in poultry meat and liver. The content of ALA in chicken muscles increases by 1.3–4.4, 2.4–2.9 and 2.3–7.2 times after supplementing chicken diets with, respectively, camelina cake (8–24%), seed (10%), and oil (2.5–6.9%) in comparison with the control group. Camelina cake (5–25%), seed (10%) and oil (2.5–4%) inclusion in chicken diets results in 1.5–3.9 times higher total n-3 PUFA content in muscles and liver. Meanwhile, supplementation of chicken diets with camelina oil (4–6.9%), seed (5–10%) and cake (5–25%) results in, respectively, a 1.8–8.4, 1.6–1.9 and 1.3–2.9 times lower n-6/n-3 PUFA ratio in muscles, and 3.29 times lower n-6/n-3 PUFA ratio in the liver. After inclusion of different amounts of camelina cake in chicken diets, a healthy for human nutrition n-6/n-3 PUFA ratio from 1.6 to 2.9 was found in chicken muscles.

A study was carried out to determine the effects of soybean meal replacement with different amounts of blue lupine in the diets of turkeys on the growth rate, anatomic carcass dissection data, chemical indicators of breast and thigh muscles and the content of tryptophan and oxyprolin. In total three hundred and sixty cross BIG-6 turkeys were allotted to two control and ten experimental groups of 30 one-dayold turkeys. The control group of turkeys was fed the diet containing soybean meal, whereas the trial groups were offered different amounts (from 20 to 30%) of lupines. Group 4 and 5 were additionally given probiotic mixture Bio Plus 2B and allzyme SSF, respectively. Soybean oil replacement from 20 to 30% lupine in the diet had no influence on the growth rate, dressing percentage, edible parts and abdominal fat content of turkeys. The study indicated that lupines in the diet of turkeys had a different effect on the meat quality of different genders. Lupines did not have any negative effect on the meat quality of female turkeys and 30% lupines even improved the protein value index of breast muscles. However, 20-30 and 25-30% lupines in male turkey diets lowered dry matter and protein contents in breast muscles but had no negative influence on the main quality indicators in thigh muscles. The results of the study showed that the negative effect on the male breast muscle quality might be avoided using Bio Plus 2B or allzyme SSF additives in the male diets containing 30% lupines.