Salvia hispánica L.: nutritive quality of plant and seed in animal nutrition

Chia (Salvia hispanica L.) is a summer annual plant of the Labiatae family that is native to southern Mexico and northern Guatemala and is of interest because it can be cultivated to produce oil for industry and meal for human consumption. This study aims to review the nutritive quality of chia plant and seed in animal nutrition. Chia plant that can be preserved by ensiling has also been studied as a possible source of polyunsaturated fatty acids (PUFA) for ruminants with the objective of determining the fatty acid profile and nutritive value of the seed and of the plant collected at five progressive morphological stages. The chemical composition and ensilability characteristics of chia at cutting and at progressive morphological stages from the vegetative to the budding stage and the tendency of chia to be conserved as silage when this crop is harvested at cut or at three wilted levels are illustrated. Chia seeds are rich in PUFA, with their main components being linoleic and ?-linolenic acid; furthermore, they contain some compounds, such as myricetin, quercetin, and kaempferol, which act as potent antioxidants, while it contains no toxic factors. Chia seed and meal have not shown any of the problems associated with other PUFA sources such as flaxseed or marine products, such as fishy flavour, animal weight loss and digestive problems. Chia seed is high in protein and fibre, and can be used for animal and human food. The nutritional advantage of chia seed in rabbit nutrition will be reviewed. The inclusion of chia seed in rabbit diets is effective in improving the n-3 PUFA content of meat, but increases lipid oxidation in hindleg meat.