69 Palatability of Ahiflower oil versus flaxseed and fish oil

Abstract

Ahiflower ( Buglossoides arvensis ) oil is a novel plant-based source of omega-3 fatty acids. Current sources of omega-3 fatty acids typically utilized in equine rations are derived from multiple origins, several of which have palatability challenges with horses. Fish oils are typically highly unpalatable without the use of flavoring agents, while classic plant-based sources do not have the robust omega profile commonly found in marine-derived sources. The objective of this trial was to evaluate the palatability of Ahiflower oil vs. flaxseed oil and various fish oils. A group of Quarter horse geldings (x¯ = 522.72 kg; n = 5) were offered a series of 2-choice evaluations over the course of 5 weeks. For 9 consecutive comparisons per week at AM (0700) and PM (1500) feedings horses were offered 0.9 kg of Purina Ⓡ WellSolve L/S Ⓡ top dressed with 30 mL of Ahiflower oil (ration A) along with 0.9 kg of the same feed top dressed with 30 mL of one of 4 other oils. Week 1 compared Ahiflower oil to flaxseed oil (ration B) while subsequent weeks compared Ahiflower oil to one of 3 commercially available fish oil supplements for horses (rations C, D, E). Horses were given enough time to consume approximately half of the feed offered (6.5 min). Individual feed location was switched from left to right at each offering. Feed was weighed before offering, then weighed again at the conclusion of the meal. The difference in feed offered vs. consumed was recorded to determine total consumption. Oils were stored as directed by the manufacturer. Horses were offered 1.5% BW as grass hay and had free-choice access to water and salt. Horses received daily turnout to drylot and were housed in individual stalls. Feed pans were cleaned between treatments to remove any residual oil from pans. Differences in intake were analyzed using a 2-tailed Student's t -test. Significance was set at P < 0.05. During wk 1 horses consumed 0.3 kg of Purina Ⓡ WellSolve L/S Ⓡ top dressed with Ahiflower Oil compared with 0.4 kg of ration B indicating no significant preference for either plant-derived oil ( P > 0. 05). Horses preferred ration A over ration D (1.78:1; P < 0. 05) and ration E (28.9:1; P < 0.05 ). No statistical preference was observed when comparing ration A and ration C ( P > 0.05 ). It should be noted that all fish oils utilized in this study contained artificial flavorants. These data indicate that Ahiflower has similar palatability to flaxseed oil and is more palatable than most of the fish oils tested. With a more varied omega profile than flaxseed oil, and the improved palatability to fish oil, Ahiflower Oil should be considered a preferred option to supply omega-3 fatty acids to equine diets.