Ruminal biohydrogenation of fatty acids, protein degradability, and dry matter digestibility of flaxseed treated with different sugar and heat combinations

Petit, H.V.; Tremblay, Gaëtan F.; Tremblay, Éric; Nadeau, Paul

doi:10.4141/a01-083

Cited by 26 publications

(18 citation statements)

References 28 publications

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“…As a result, heating temperature had a greater effect on the RUP of roasted soybeans (Table 4). Petit et al (1999;2002) reported similar findings.…”

Section: Discussionsupporting

confidence: 78%

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

Rafiee-Yarandi¹,

Alikhani²,

Ghorbani³

et al. 2016

SA J. An. Sci.

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Roasted soybeans are commonly used in diets for dairy cows, but the processing conditions of roasted soybean and their effects on rumen undegradable protein (RUP) have not been fully understood. In this study, the effect of the processing of roasted soybean on RUP was examined through a factorial arrangement of treatments. The effects of roasting temperature (115 ºC, 130 ºC and 145 ºC), time of roasting (5, 10 and 15 min) and particle size of soybean (whole, coarse and fine) on the protein fractions of roasted soybean were analysed with the Cornell Net Carbohydrate and Protein System (CNCPS) and protein dispersibility index (PDI) methods. The whole, coarsely ground and finely ground soybean had mean particle sizes of 5.30 mm, 1.15 mm and 1.05 mm. The proportion of soluble protein was reduced with increasing temperature and time of roasting. The true protein with intermediate rates of degradation decreased with escalating temperatures, but increased when the time was raised and the particle size reduced. Also, the true protein level with slow rates of degradation was raised with increasing temperature and heating time, but reduced when decreasing the particle size. The undegradable true protein level, on the other hand, was increased by decreasing the particle size. The results of CNCPS and PDI revealed that the recommended method would be to use soybeans with a particle size of 1.15 mm, and to roast them at 115 ºC for 10 minutes. Furthermore, the results showed that different methods of processing used in soybean roasting could strongly affect RUP content.

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“…As a result, heating temperature had a greater effect on the RUP of roasted soybeans (Table 4). Petit et al (1999;2002) reported similar findings.…”

Section: Discussionsupporting

confidence: 78%

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

Rafiee-Yarandi¹,

Alikhani²,

Ghorbani³

et al. 2016

SA J. An. Sci.

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“…In addition, there are conflicting results with respect to the effectiveness of this process [19,20]. Several other approaches have been tested for protecting n-3 FA from microbial hydrogenation in the rumen that do not use formaldehyde, but these have had little success [20][21][22][23][24]. More recently, a method using a whey protein isolate gel appears promising [25,26], but this approach may be impractical.…”

Section: Introductionmentioning

confidence: 93%

Flaxseed Treatments to Reduce Biohydrogenation of α‐Linolenic Acid by Rumen Microbes in Cattle

Kronberg

Scholljegerdes

Barceló‐Coblijn

et al. 2007

Lipids

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Enrichment of beef muscle with n-3 fatty acids (FA) is one means to introduce these FA into the diet, but ruminal biohydrogenation limits their bioavailability. To address this problem, we evaluated the ability of condensed tannin (quebracho), in the presence or absence of casein, to protect 18:3n-3 in flaxseed from hydrogenation by ruminal microbes in cattle using an in vitro fermentation approach coupled with evaluation in cattle in vivo. Treated and untreated flaxseed was incubated with bovine rumen fluid for 0 and 24 h. With tannin treated flaxseed, hydrogenation of 18:3n-3 was limited to only 13% over 24 h compared to 43% for untreated flaxseed, while addition of casein to the tannin added no additional protection. To determine if a similar level of protection would occur in vivo, we used two groups of five steers fed either a grain-based or forage-based diet. Five steers were given a grain-based diet during the trial and were fed either ground flaxseed or tannin treated flaxseed for 15 days prior to blood collection for plasma lipid fatty acid analysis. The forage fed steers followed the same regimen. Ingestion of tannin-treated flaxseed did not increase 18:3n-3 and 20:5n-3 in plasma neutral lipids as compared to non-treated flaxseed. Thus, we demonstrated that treating ground flaxseed with quebracho tannin is not useful for increasing 18:3n-3 in the neutral lipid of bovine blood plasma, and suggest caution when interpreting results from in vitro trials that test potential treatments for protecting fatty acids from hydrogenation by ruminal microbes.

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“…Protection of protein is usually paralleled that of fat as the protein-rich matrix surrounds the fat droplets of oilseeds (Khorasani et al 1992). However, micronization had little effect on in vitro biohydrogenation of fatty acids of flaxseed (Petit et al 2002b) and was ineffective in increasing the post-ruminal supply of amino acids from flaxseed .…”

Section: Milk Productionmentioning

confidence: 99%

Review: Feed intake, milk production and milk composition of dairy cows fed flaxseed

Petit¹

2010

Can. J. Anim. Sci.

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, milk production and milk composition of dairy cows fed flaxseed. Can. J. Anim. Sci. 90: 115Á127. Flaxseed contains approximately 55% of total fatty acids of the oil as a-linolenic acid and is rich in lignans, which are strong antioxidants. Diets rich in omega-3 fatty acids and antioxidants are known to have beneficial effects on human health such as a decrease in the incidence of cancer, cardiovascular diseases, hypertension, and arthritis. Flaxseed could then be an interesting natural feed to consider for changing milk composition. Cyanogenic glycosides (linustatin and neolinustatin) are present in flaxseed, but the concentration of hydrocyanic acid is very low in milk and ruminal fluid of cows fed flaxseed products. In general, feeding up to 15% of the total dry matter as whole flaxseed has a limited effect on dry matter intake. Heat treatments such as micronization and extrusion have no effect on dry matter intake and the effect of formaldehyde treatment on feed intake is unclear. The effects of flaxseed supplementation on milk production of dairy cows in the early stage of lactation have been neutral. Diet supplementation with whole flaxseed has had no effect on milk yield and composition of dairy cows in the mid or late stages of lactation. Physical processing of flaxseed increased milk production although heat treatment did not. Results on the effect of flaxseed processing on overall milk fat concentration have been controversial, but heat and formaldehyde treatments had no effect. Flaxseed supplementation had no effect on milk fat and protein concentrations, and processing of flaxseed had little effect. The extent of change in the concentration of fatty acids in milk is generally proportional to the level of inclusion of flaxseed in the diet. In conclusion, feeding flaxseed does not affect milk production or composition in the large majority of studies, but its long-term effects on health of cows and productivity still need to be determined.

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Ruminal biohydrogenation of fatty acids, protein degradability, and dry matter digestibility of flaxseed treated with different sugar and heat combinations

Cited by 26 publications

References 28 publications

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

Flaxseed Treatments to Reduce Biohydrogenation of α‐Linolenic Acid by Rumen Microbes in Cattle

Review: Feed intake, milk production and milk composition of dairy cows fed flaxseed

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