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Linseed Cake Supplementation Increases Tissue n-3 PUFA Levels but Reduces Growth Performance in Broiler Chickens at Higher Inclusion Levels

Year: 2026

Type: article

Abstract: 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.

Source: Life

DOI: 10.3390/life16010138