Abstract
Effect of linseed oil fatty acid calcium salts and vitamin E on milk yield and composition
Highlights
Coronary heart disease is one of the major concerns of modern human medicine
Linseed oil is a rich source of PUFAs and has a strong effect on milk fat composition when infunded into the duodenum (Hagemaister et al, 1988)
The objective of this study was to determine the effect of both Ca salts of fatty acids (CaSFA), from linseed oil and animal fat, as well as vitamin E on FA, oc-linolenic acid (ALNA) and y-linolenic (GLA) contents in milk
Summary
Consumption of medium long chain fatty acids (miristic, palmitic) in dairy products can stimulate low density lipoprotein (LDL) synthesis in the human liver. This fact caused a dramatic decrease in butter consumption and lowered the demand for milk fat in many countries. Polyunsaturated FA (PUFAs) such as y-linolenic acid (GLA) and oc-linolenic (ALNA) are very effective in prevention of heart disease. They are precursors of prostaglandins and leucotrienes that play important roles in the protection of blood vessels from atherosclerosis (Bjerve et al, 1989; Kulasek and Bartnikowska, 1994). The vitamin E content of stored feed may decrease auto-oxidation (Atwal et al, 1990; McDowell et al, 1996)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
