Flax cake – an effective means of optimizing the protein feeding of poultry

Authors

  • L. I. Podoped Doctor of Agricultural Sciences, Professor Institute of Animal Science National Academy of Agrarian Sciences of Ukraine (Kharkov

Keywords:

flax cake, chemical composition, amino acids, feeding, poultry

Abstract

Cake is a by-product that is obtained after
the oil extraction from the oilseeds. Flax cake in
Ukraine is made in accordance with DSTU 8241: 2015
in the form of crushed or shell-shaped compressed
particles. The purpose of the work was to analyze
the chemical composition of flax cake and to prove
the feasibility of its use in feeding poultry. It has
been shown that the energy nutrition of flax cake is
as close as possible to soybean cake, and is almost
identical to that of crude protein. It is positively
distinguished from the sunflower cake by a lower
concentration of crude fiber more than three times.
Due to the inclusion of flax cake in the fodder poultry
feed, the diet may be adjusted according to the
ratio of fatty acids ω-3 to ω-6. Flax cake is a highly
nutritious source of vegetable protein with increased
digestibility in poultry. This is due to the significant
accumulation of essential amino acids and low
concentration of crude fiber in the product. Flax cake
can be included in the compound feed of the poultry,
starting with the pre-start diet. Poultry older than 2
weeks of age can be fed flax cake in the feed at a dose
of 3–5% by weight, and for 5-week old chickens and
older, up to 7% of this additive instead of sunflower
flakes and partially soybean cake.

Downloads

Published

2020-02-05

Issue

No. 7-8 (2019)

Section

Feeding

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).