Cold-pressed camelina cake as a source of essential fatty acids in animal nutrition

The demand for alternative sources of energy and protein in animal nutrition has notably increased in recent decades. Camelina seed and its by-products from oil manufacturing have gained much attention due to the high nutritional value. Therefore, the present paper focuses on determination of fatty acid content in the cold-pressed camelina cake and thus evaluation of its potential as a valuable source of essential fatty acids in animal feeding. For that purpose, camelina cakes were obtained as a by-product from the coldpressed oil production. Two genotypes of camelina seed (Camelina sativa) (NS Zlatka and NS Slatka) were used in this study. The obtained results showed that both cakes had high content of lipids, while NS Zlatka demonstrated higher lipid content (16.1%) than NS Slatka (14.8%). Both camelina cakes had similar content of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Among SFA, the most dominant was palmitic acid, followed by stearic, arachidic and myristic acid. Oleic acid and eicosenoic were predominant in MUFA. Eruca acid was found in camelina cakes at the amount of 3.0 and 3.3% for NS Slatka and NS Zlatka, respectively. Over half of the total fatty acids in camelina cakes were constituted of PUFA, of which the highest share were linoleic (n-6) and α-linolenic acid (n-3)