Hemp Eggs
A Biofortification Hub Business Innovation Voucher has helped deliver a boost to the nutrition of eggs, that also makes their production more sustainable, thanks to a co-product from hemp oil production.
The University of Aberdeen Rowett Institute worked with Duncan Farms, a leading producer of traceable, sustainable Scottish eggs to replace soya feed with hemp cake.
The Rowett Institute has played a pivotal role in regenerating the hemp sector in Scotland, which is producing hemp oil for the first time.
Hemp oil is seen as superior to rapeseed and olive oil because of its excellent omega-3 and omega-6 fatty acids, which support cardiovascular health. Hemp cake consists of the fibre and protein left over after hemp seeds are pressed for oil, but is also rich in these nutrients and other bioactive compounds.
The project, called Elevating Omega-3 Fatty Acid, Vitamin E and Microelement content of Eggs, supporting Diet, Climate and Biodiversity Targets (lOVE’MEggs) looked to see how replacing soya with hemp cake in poultry feed would affect the nutritional content of the eggs.
The results were very positive; switching to hemp cake feed improved the nutritional content of the eggs with significantly higher levels of omega-3 and omega-6 fatty acids and vitamin E, as well as retinol and xanthophyl.
The changes had no effect of the welfare of the hens, nor on the taste of the eggs when a panel of fifty volunteers tried them.
Eggs are an affordable staple product and a versatile ingredient in many other foods, so increasing their nutritional content, in particular the switch to healthier fats, could deliver widespread improvements to public health.
“We are thrilled to have been part of this project alongside the Rowett Institute implementing changes to include hemp at varying levels in the diet of our laying hens” said Alistair McBain from Duncan Farms.
The switch away from soya-based feeds supports the company’s commitments to increasing sustainability and working towards Net Zero. Hemp production is low-input, sequesters carbon highly efficiently and almost all of the plant can be used for a variety of products. Soya production on the other hand is contributing to global deforestation.
“Reducing reliance on soy, especially given its association with deforestation, aligns with our commitment to environmental sustainability. This shift would not only help combat climate change but also position us well against the anticipated rising costs of soy due to bans from countries involved in deforestation activities” commented Alistair.
The Biofortification Hub which funded this project is one of six within the Diet and Health Open Innovation Research Club (OIRC), an initiative from BBSRC with support from Defra, Innovate UK and MRC, coordinated by the British Nutrition Foundation, set up to foster collaborations between academia and the food industry to develop healthier and more sustainable products.
“The OIRCs are an excellent opportunity for researchers to work with SMEs, which are the majority of businesses in Scotland and in this case to support our partner to work towards a Net Zero and healthier product” said Professor Wendy Russell from the Rowett Institute, University of Aberdeen.
“The expertise and support throughout this trial has been invaluable. We are proud to have worked alongside the Rowett Institute to help develop a more sustainable and nutritious egg” said Alistair McBain
