Analytical Evaluation of Omega 3 Fatty Acids Imbedded in Hydrophobic Starch in the Rumen

Malcolm Ballard

doi:10.4236/ojas.2018.84032

Abstract

Two experiments were conducted to assess the value of hydrophobic starch as a method to encapsulate a supplement consisting of refined fish oil intended for use as a feed supplement for ruminant animals. In Study 1, the product was incubated in vitro for 24 hours. The entire media was analyzed to determine fatty acid composition. In Study 2, the test material was incubated for 0, 2, 4, 6, 8, 10, 12 and 24 hours in order to determine rate of loss of dry matter, as well as the fatty acid profile of the dry matter remaining at 24 hours. Results from Study 1 indicated that 61.1 % of the eicosapentaenoic acid (C20:5) and 75.3% docosahexaenoic acid (C22:6) were still intact after the 24 hour incubation period. In Study 2, 39.1% of the test material was solubilized in the 24 hour period. However, the losses in C20:5 and C22:6 fatty acids were less (25.32% and 27.90% respectively) indicating that the majority of the test product was protected against biohydrogenation. It was concluded that hydrophobic starch can be used to ruminally protected fish oil and to deliver C20:5 and C22:6 fatty acids past the rumen.

Highlights

Linoleic acid (C18:2) the first member of the omega 6 family and linolenic acid (C18:3), the corresponding first member of the omega 3 family, are considered to be essential fatty acids [1] as these two essential fatty acids can be elongated and desaturated to form the highly unsaturated fatty acids (HUFA)
It was concluded that hydrophobic starch can be used to ruminally protected fish oil and to deliver C20:5 and C22:6 fatty acids past the rumen
Ballard acids are elongated and desaturated using the same enzyme systems, yet have apposing biological effects [3]. Because of this it is possible to have insufficient amounts of HUFA from one family if the enzyme system is overwhelmed by fatty acids from the other, with this generally occurring with the omega 3 family of fatty acids [4] [5]

Summary

Introduction

Linoleic acid (C18:2) the first member of the omega 6 family and linolenic acid (C18:3), the corresponding first member of the omega 3 family, are considered to be essential fatty acids [1] as these two essential fatty acids can be elongated and desaturated to form the highly unsaturated fatty acids (HUFA). M. Ballard acids are elongated and desaturated using the same enzyme systems, yet have apposing biological effects [3]. Ballard acids are elongated and desaturated using the same enzyme systems, yet have apposing biological effects [3] Because of this it is possible to have insufficient amounts of HUFA from one family if the enzyme system is overwhelmed by fatty acids from the other, with this generally occurring with the omega 3 family of fatty acids [4] [5]. The dietary provision of marine oils insures the availability of C20:5 and C22:6 in the diet for non-ruminant animals. With ruminants, these fatty acids undergo biohydrogenation in the rumen. Shingfield et al [7] reported that 93.1% - 96.7% of the C20:5 and 91.6% - 95.8% of the C22:6 were biohydrogenated in the rumen of steers

Methods

Results

Conclusion