Effect of Flaxseed Oil on Feeding Dairy Friesian Cows on the Fatty Acid and Chemical Composition of Milk and Physiochemical Properties of Yoghurt

Abstract

The aim of this study to evaluate the effect of flaxseed oil supplementation into Friesian cows on their productive, blood parameters, fatty acids composition of milk, and physic-chemical properties of yoghurt. Twenty-four Friesian cows averaged 607±22.5 kg live body weight were randomly assigned into two groups (12 cows in each group). Cows in group 1st (T1) was served as the control, while those in (T2) 2nd were treated with 2% of DM intake flaxseed oil from until 120 days post-partum. An average daily dry matter intake DM and TDN increased significantly (P≤0.05) with flaxseed oil, compared to the control. The intake DCP, protein, and solids-not-fat contents were nearly similar in both treatments. Concentrations of high-density lipoprotein, triglyceride, contents of fat, lactose and total solids were higher significantly (P<0.05) in T2 than the (T1). Daily milk yield and 4% fat corrected milk were higher significantly by 18.08 in T2 and 13.91% in T1, respectively. Treatment (T2) was slightly lower amounts of small-chain and medium-chain fatty acids (C4- C10), whereas (C12-C16) were slightly higher in control. DM, fat, ash and titratable acidity of yoghurt were significantly higher (P≤0.05) in treatment T2, whereas pH was similar in both treatments. Treatment (T1) was contained a fewer total bacterial count than the treatment (T2). Yeasts and Coliforms were not discovered in all treatments. The treatment (T2) contained the decreased value of the omega-6/omega-3 ratio. It could be concluded that flaxseed oil improved digestibility, increased the concentrations of polyunsaturated fatty acid, reduced the concentrations of saturated fatty acids, increased the (omega 3) in milk and yoghurt.