Effect of Whole or Ground Flaxseed Supplementation on Fatty Acid Profile, Fermentation, and Bacterial Composition in Rumen of Dairy Cows

Abstract

Flaxseed is rich in α-linolenic acid (ALA) and can increase omega-3 polyunsaturated fatty acid in the milk of dairy cows. However, the response of rumen fermentation to different forms of flaxseed supplementation is unknown. This study aimed to investigate the effect of different forms of flaxseed on the fatty acid profile, fermentation, and composition of bacteria in the rumen of dairy cows. In total, 30 Holstein dairy cows were selected and randomly assigned into three groups (10/group). Cows were fed a basal diet (control check; CK) or basal diets supplemented with either 1,500 g per day whole flaxseed (WF) or 1,500 g per day ground flaxseed (GF). The WF group had the highest ALA content in rumen fluid, whereas no difference was found between the CK and GF groups. However, the molar proportion of acetate increased in the WF and GF groups and was the highest in the GF group, and a similar trend was shown by propionate, isobutyrate, butyrate, isovalerate, and valerate (CK < WF < GF). The abundance of Ruminococcaceae_NK4A214_group, Christensenellaceae_R-7_group, and Eubacterium_coprostanoligenes_group also showed the same trend (CK < WF < GF). Different forms of flaxseed release ALA by different mechanisms in the rumen, and the molar proportions of volatile fatty acids and the bacterial composition were potentially influenced mainly by the amount of ALA released into the rumen.

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

“…The ALA in GF and WF were released in different ways. The GF can release the ALA directly into the rumen; however, WF needs to be crushed by chewing, and then releases the ALA [ 24 ]. Thus, some WF is directly excreted out of the body [ 44 ].…”

“…The animal diet and experiment design were reported in our previous study [ 24 ]. Briefly, thirty Holstein dairy cows (days in milk: 90 ± 28 d; body weight: 628 ± 103 kg; milk yield: 37.22 ± 2.60 kg) were divided into three groups (10 cows per group) randomly, and the dietary treatments were a basal diet (CK) or supplemented with 1500 g of whole flaxseed (WF) or ground flaxseed (GF), as shown in supplementation Supplementary Table S1 .…”

Biohydrogenation Pathway of α-Linolenic Acid in Rumen of Dairy Cow In Vitro

“…In this study, the change in c 12-C18:1, t 11-C18:1 showed a similar trend, the highest at 3 h after fermentation, then declined gradually and the concentration of c 6-C18:1 increased at 3 h after fermentation. Through the biohydrogenation of ALA, the content of ALA decreased and converted to other C18 fatty acids [ 8 ]. Baldin et al [ 9 ] reported that the content of ALA in fermentation fluid disappeared rapidly at the initial stages up to 0.5 h, which was like this study.…”

Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC–IMS

“…The dairy cows were randomly divided into three group, and fed three different diets. The composition of diets was were reported in our previous study ( 12 ). Briefly, the cows fed no flaxseed (CK) or fed a 1,500 g/d whole flaxseed supplementation diet (WF) or 1,500 g/d ground flaxseed supplementation diet (GF).…”

“…And the α-linolenic acid (ALA, a kind of n-3 PUFA) in diet is mainly factor that leading to the off-flavor. Previous reported that different forms of flaxseed release ALA by different mechanisms in the vivo ( 12 ). Thus, different form flaxseed supplementation may also lead to the different sensory qualities and consumer acceptance.…”