Effect of Flaxseed Supplementation on Milk and Plasma Fatty Acid Composition and Plasma Parameters of Holstein Dairy Cows

Huang, Guoxin; Wang, Jie; Wang, Fengen; Zheng, Nan; Zhao, Shengguo; Qu, Xueyin; Yu, Jing; Zhang, Yangdong; Wang, Jiaqi

doi:10.3390/ani12151898

Cited by 5 publications

(12 citation statements)

References 67 publications

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“…Flaxseed and lupin incorporation in the FL group significantly influenced the milk fatty acid profile ( Table 4 ), confirming previous findings investigating the use of oilseeds in dairy cows’ ration as a method to produce high quality functional milk [ 3 , 31 , 32 ]. According to our findings, the FL group showed an increase in SFAs; in addition, there was a significant increase in PUFA content when compared to the CO ( p < 0.05).…”

Section: Resultssupporting

confidence: 87%

Composition, Organoleptic Characteristics, Fatty Acid Profile and Oxidative Status of Cow’s Milk and White Cheese after Dietary Partial Replacement of Soybean Meal with Flaxseed and Lupin

Dokou

Athanasoulas²,

Vasilopoulos

et al. 2023

Animals

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The effect of partial substitution of soybean meal by equal quantities of flaxseed and lupins in diets of Holstein dairy cows and heifers was investigated. A total of 6 animals (30 multiparous and 30 primiparous) were allocated into two equal groups in a randomised block design and fed control (group CO) or modified (group FL) TMR diets from three weeks prior to calving until day 40 postpartum. The TMR of group CO contained corn, barley, soybean meal, rapeseed cake, corn silage, and Lucerne hay, whereas in group FL equal quantities of whole flaxseed and lupins were used to replace 50% of the soybean meal in the TMR. All animals were fed twice daily with a daily allowance of 24 kg dry matter intake per animal. Milking was carried out three times daily and milk yield was recorded during every milking. Milk samples were analysed for chemical composition and SCC content. White cheeses were manufactured from bulk milk of each group at industrial level. Bulk milk and white cheese were analysed for chemical composition and fatty acid profile; cheese was also assessed for its organoleptic properties. Results indicate that milk yield did not differ among groups. Lipid oxidation values were similar among the groups, for both milk and cheese. However, FL inclusion resulted in lower (p < 0.05) protein carbonyls and higher (p < 0.05) phenolic compounds in both milk and cheese samples. Milk from the FL group had decreased palmitic (p < 0.05) and myristic (p < 0.05) and increased oleic (p < 0.05) and linolenic acid (p < 0.05) when compared to group CO. White cheese from group FL showed a decrease in saturated fatty acids (SFA) (p < 0.05), an increase in monounsaturated fatty acids (MUFA) (p < 0.05), and a higher increase in polyunsaturated fatty acids (PUFA) (p < 0.05) when compared with that of group CO. The white cheese of cows fed diets with flaxseed and lupins showed compositional and organoleptic properties quite similar to control group cheese; aroma, texture, and color were acceptable and desirable in both cheeses. However, increased levels of n-3 polyunsaturated fatty acids were found in the cheese of FL fed animals. The substitution of soybean meal by flaxseed and lupins in diets of Holstein cows warrants further investigation, especially towards the production of cheese that meet the consumers’ demand for novel and healthier dairy products.

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Section: Resultssupporting

confidence: 87%

Composition, Organoleptic Characteristics, Fatty Acid Profile and Oxidative Status of Cow’s Milk and White Cheese after Dietary Partial Replacement of Soybean Meal with Flaxseed and Lupin

Dokou

Athanasoulas²,

Vasilopoulos

et al. 2023

Animals

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“…The same results revealed that there were insignificant differences in serum albumin concentration when cows fed on omega‐3 FAs in contrast to serum globulin, which was significantly higher when we supplemented the cows with omega‐3 FAs at the second and third weeks of the experiment (Elbaz et al, 2019). As we know, the main functions of the blood are maintaining the stability of internal environment, and participating in immunity; this function can be achieved by transporting nutrients and regulating body fluid balance (Huang et al, 2022). At the same time, most scientists measure blood plasma parameters to study body metabolism and check on animal health (Huang et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…FAs at the second and third weeks of the experiment (Elbaz et al, 2019). As we know, the main functions of the blood are maintaining the stability of internal environment, and participating in immunity; this function can be achieved by transporting nutrients and regulating body fluid balance (Huang et al, 2022). At the same time, most scientists measure blood plasma parameters to study body metabolism and check on animal health (Huang et al, 2022).…”

Section: Blood Metabolitesmentioning

confidence: 99%

“…Therefore, adding flaxseed or flaxseed oil in dairy cow rations increases the level of polyunsaturated fatty acids in milk-specifically, alphalinolenic acid (ALA) C18:3n−3 and conjugated linoleic acid (CLA)-and decreases the content of saturated fatty acids (Huang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Naturally, supplemented dairy ration with flaxseed may cause linear rise in omega‐3 FA in milk fat (Huang et al, 2021). Therefore, adding flaxseed or flaxseed oil in dairy cow rations increases the level of polyunsaturated fatty acids in milk—specifically, alpha‐linolenic acid (ALA) C18:3 n −3 and conjugated linoleic acid (CLA)—and decreases the content of saturated fatty acids (Huang et al, 2022). Additional studies revealed that milk fatty acid profiles improved by feeding dairy cows rations contain flax products (Plata‐Pérez et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Milk production and milk fatty acid profile as a response to feeding dairy cows with flax products during the persistence period

El-ganainy

Shams

Kandial

et al. 2023

Animal Physiology Nutrition

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The response of enhanced dietary dairy cows with linolenic‐rich sources during the persistence period was studied to determine its effectiveness on some blood constituents, milk yield and milk fatty acid profile. A complete randomized design experiment was conducted in the spring and involved 20 Friesian cows (60 days in milk) that were divided into four groups of five animals by milk production according to different types of flax source in isonitrogenous and isoenergetic rations: a traditional diet with no flax source (CO), a diet contains flaxseed meal (FLM), a diet contains whole flaxseed (FLS) and a diet contains flax oil (FLO). DM intake and DMI% of weight were increased for cows fed FLM. However, Omega‐3 intake was reduced for cows fed on CO ration. Although, blood serum metabolites did not differ among treatments (p < 0.05) except serum cholesterol which was increased with FLO cows, and serum total lipid which was reduced with FLM cows. Cows fed on flax product and control peaked in milk production at the same time (8‐week post‐partum), and cows fed on FLM continued in peak production for a longer period. Using flax products enhanced milk production, cows fed FLM had higher milk yield than those fed CO (20.76 vs.16.32 kg/d), and there was no difference between cows fed FLO (17.87 kg/d) and those fed FLS (18.01 kg/d). Also, energy‐corrected milk yield and 3.5 fat‐corrected milk yield were increased with cows fed on FLM as compared with cows fed CO ration. Flax products had no significant effect on milk fat and protein %, whereas cows fed FLM had the greatest fat% value (3.35%) and FLS had the greatest protein% value (2.66%). Moreover, fat and protein yield increased significantly in treatment groups compared to the CO group, whereas they were the greatest in FLM g (0.700 and 0.540 kg/d), respectively. Concentrations of omega‐3‐fatty acids in milk fat were increased by using FLO in the ration; using flaxseed meal enhanced conjugated linoleic acids in milk fat and resulted in the highest omega‐6‐to‐omega‐3‐fatty‐acids ratio. The data suggest that flax seed meals can be used as a fat source in the diet of dairy cows during the persistence period with a good response to milk production and its health properties. Moreover, flax oil should be protected before use in rations to prevent its components from saturation or being changed in the rumen.

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Positive impacts of integrating flaxseed meal as a potential feed supplement in livestock and poultry production: Present scientific understanding

Rajan,

V M,

Shabana

et al. 2023

J Exp Bio & Ag Sci

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When it comes to food and fiber production, flaxseed (Linum usitatissimum) has been around the longest. Oil makes up over 41% of a flaxseed's total weight; of that, more than 70% is polyunsaturated. Protein, dietary fiber, α-linolenic acid (ALA), flaxseed gum, and many other beneficial compounds are abundant in flaxseed meal (FSM). There is as much as 30% crude protein in FSM. Therefore, FSM can serve as a source of excellent protein for livestock. FSM increases the efficiency and effectiveness of livestock and poultry farming. FSM can be used as an essential protein feed component in cattle and poultry farming, boosting production and profitability. Because it contains anti-nutritional ingredients such as cyanogenic glycosides, tannins, phytic acid, oxalic acid and an anti-vitamin B6 factor, the use of FSM in livestock and poultry diets is restricted. Animal nutritionists have recently shown a growing interest in reducing anti-nutritional elements and boosting FSM's nutritional value. Recently, fermented FSM has been used to feed cattle and poultry; hence its dietary benefits have not yet been fully assessed. The present article, therefore, addresses the chemical make-up, bioactive components, anti-nutritional aspects, and positive impacts of FSM in livestock and poultry production.

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Effect of Flaxseed Supplementation on Milk and Plasma Fatty Acid Composition and Plasma Parameters of Holstein Dairy Cows

Cited by 5 publications

References 67 publications

Composition, Organoleptic Characteristics, Fatty Acid Profile and Oxidative Status of Cow’s Milk and White Cheese after Dietary Partial Replacement of Soybean Meal with Flaxseed and Lupin

Composition, Organoleptic Characteristics, Fatty Acid Profile and Oxidative Status of Cow’s Milk and White Cheese after Dietary Partial Replacement of Soybean Meal with Flaxseed and Lupin

Milk production and milk fatty acid profile as a response to feeding dairy cows with flax products during the persistence period

Positive impacts of integrating flaxseed meal as a potential feed supplement in livestock and poultry production: Present scientific understanding

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