Effects of dietary hemp seeds (Cannabis sativa L.) on breast and thigh meat quality attributes, fatty acid profiles, and health lipid indices in laying hens

This study evaluated the effects of graded dietary inclusion of Beldiya ecotype hempseed (HS) on the meat quality of laying hens. A total of 120 Lohmann Brown hens (22 weeks old) were randomly assigned to four dietary treatments containing 0%, 10%, 20%, and 30% HS, with six replicates of five birds each, over a 12-week feeding trial. Meat physicochemical traits (pH, water-holding capacity, and color), intramuscular fat content, mineral composition, fatty acid profiles, and lipid health indices were analyzed in the breast and thigh muscles. HS inclusion had no significant effect (p>0.05) on pH, water-holding capacity, or muscle lightness (L*). However, significant changes (p≤0.05) were observed in muscle redness (a*) and yellowness (b*). Intramuscular fat decreased significantly (p≤0.05) in the thigh muscle, whereas minor alterations were detected in certain trace minerals. More importantly, HS supplementation improved the fatty acid composition and lipid health indices. Saturated and monounsaturated fatty acids decreased (p≤0.05), whereas polyunsaturated fatty acids (PUFAs), particularly the n-3 and n-6 series, increased (p≤0.05). These changes were accompanied by beneficial shifts in health-related lipid indices, including reduced n-6/n-3 PUFA and LA/ALA ratios, as well as lower atherogenic (AI) and thrombogenic (TI) indices (p≤0.05). Conversely, the PUFA/SFA and hypocholesterolemic/hypercholesterolemic (h/H) ratios were significantly elevated (p≤0.05), indicating improved nutritional quality. In conclusion, dietary HS inclusion enhanced the fatty acid profile and health indices of hen meat without compromising major physicochemical properties, highlighting its potential as a functional feed ingredient.