Camelina sativa oil and camelina cake as sources of polyunsaturated fatty acids in the diets of laying hens: Effect on hen performance, fatty acid profile of yolk lipids, and egg sensory quality - Sylwia Orczewska-Dudek, Mariusz Pietras, Michał Puchała,

Addition of 4% camelina oil or 10% camelina cake to the diet of laying hens reduced monounsaturated fatty acid level in yolk lipids and significantly increased n-3 PUFA content, in particular ALA, EPA , and DHA, compared to the control group.

Read more https://DOI: 10.2478/aoas-2020-0047