Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review
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Date
2023-01-17
Authors
Rakita, Slađana 
Kokić, Bojana
Manoni, Michele
Mazzoleni, Sharon
Lin, Peng
Luciano, Alice
Ottoboni, Matteo
Cheli, Federica
Pinotti, Luciano
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
Due to the increasing demand for alternative protein feed ingredients, the utilization of
oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and
environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of
six cold-pressed cakes (rapeseed, hempseed, linseed, sunflower seed, camelina seed, and pumpkin
seed) and the effects of their inclusion in diet for ruminant, pig, and poultry on nutrient digestibility,
growth and productive performance, and quality of the products. The presented results indicated
that these unconventional feed ingredients are a good protein and lipid source and have a balanced
amino acid and fatty acid profile. However, contradictory results of animal production performances
can be found in the literature depending on the cake type and chemical composition, dietary inclusion
level, animal category, and trial duration. Due to the substantial amount of essential fatty acid, these
cakes can be efficiently used in the production of animal products rich in n-3 and n-6 polyunsaturated
fatty acids. However, the utilization of cakes in pig and poultry nutrition is limited because of the
presence of antinutritive factors that can deteriorate feed intake and nutrient utilization.
Description
Keywords
alternative feed ingredient, ruminants, nonruminants, growth performance, fatty acids, amino acids, nutrient digestibility
Citation
Rakita, S.; Kokić, B.; Manoni, M.; Mazzoleni, S.; Lin, P.; Luciano, A.; Ottoboni, M.; Cheli, F.; Pinotti, L. Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review. Foods 2023, 12, 432. https://doi.org/ 10.3390/foods12030432