The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times (p < 0.01). The muscle tissues of CA contained 3.4–3 times more eicosapentaenoic acid (p < 0.01), 1.2 times more docosapentaenoic acid (p < 0.05–p < 0.01) and 1.3 times more docosahexaenoic acid (p < 0.01) and, thus, demonstrated the increase in total long chain (LC) n-3 polyunsaturated fatty acids (PUFA) (p < 0.01) and total n-3 PUFA (p < 0.01) compared with the C group. The ALA and total n-3 PUFA content in the breast and leg meat of HE-treated quail were, respectively, 1.3 and 1.1 times higher (p < 0.01) than in the C group but the accumulation was lower compared to the CA group. The content of γ-linolenic acid was found to be 1.21–1.31 times higher in HE quail meat (p < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.

This study evaluated the effects of dietary linseed cake on the fatty acid profile of meat and abdominal fat, and on growth performance in broiler chickens. A total of 198 birds were randomly allocated to three groups (66 birds/group). The control group (C) received a standard soybean meal-based feed, while the LIN6 and LIN12 groups were fed diets that were supplemented with 6% and 12% linseed cake, respectively. Linseed cake supplementation reduced saturated and monounsaturated fatty acids, increased n-3 polyunsaturated fatty acids (PUFAs) in meat and abdominal fat, and lowered the n-6/n-3 PUFA ratio (FDR-adjusted p < 0.05). The 12% inclusion resulted in a more pronounced accumulation of n-3 PUFAs—4.3–5.0 times higher than the control—while 6% inclusion increased n-3 PUFAs by 2.8–3.3 times (FDR-adjusted p < 0.05). However, 12% inclusion negatively affected growth performance, reducing body weight by 9.9% and feed intake by 10.4% at 42 days (p < 0.05), whereas the 6% inclusion had no adverse impact (p < 0.05). These results indicate that 6% linseed cake represents the optimal practical inclusion level, effectively enhancing the n-3 PUFA profile of broiler meat and abdominal fat without compromising growth, while higher inclusion levels may impair production performance.

The objective of this study was to evaluate the effects of age, sex, and dietary supplementation with resveratrol and defatted black soldier fly (Hermetiaconfirmedillucens) larvae meal (BSF) on the carcass traits, meat quality, and lipid profile in Manchurian Golden quail. A total of 180 birds were examined: 90 young quail at 35 days of age before the onset of laying and 90 older quail at 128 days of age during the laying period, with both sexes represented. The birds were assigned to three dietary treatments: a commercial basal diet, the same basal diet supplemented with 250 mg/kg of resveratrol, and a diet including 10% BSF. The carcass composition, meat physicochemical properties, lipid profile, and nutritional quality indices were analyzed. Older quail exhibited higher body, carcass, and organ weights and greater internal fat deposition, whereas younger quail showed more intense breast meat color and higher ash and cholesterol contents. Females generally demonstrated leaner carcasses and more favorable lipid profiles than males. Dietary BSF supplementation increased body weight and the intramuscular fat content but negatively influenced fatty acid indices, whereas resveratrol supplementation enhanced polyunsaturated fatty acid levels and the PUFA/SFA ratio (p < 0.001), despite an associated increase in meat cholesterol. Meat from older quail was tougher but showed healthier lipid characteristics, including higher (p < 0.001) PUFA proportions, lower (p < 0.001) atherogenic index (AI) and thrombogenic index (TI) values, and more favorable (p < 0.001) hypocholesterolemic/hypercholesterolemic fatty acid ratio (H/h) and health-promoting index (HPI) values. Overall, slaughtering dual-purpose quail after three months of laying did not compromise meat nutritional quality and may even enhance certain health-related attributes.