Grant: Alliance Grants
University of Saskatchewan
$59,556.00
Evaluating whole flaxseed and flaxseed meals as energy and protein sources for high-producing dairy cows_x000d_ _x000d_
FY 2020-21
Summary
Canada produces about 40% of world flaxseed production, with Saskatchewan accounting for 60% of this production. About 80% of flaxseed that is produced in Canada is exported, with the remainder being processed locally. Flaxseed is traditionally processed using solvent extraction to extract the oil, with flaxseed meal being produced as a byproduct. A small proportion of flaxseed is processed by using expeller processing (also termed cold-pressing), with cold-pressed flaxseed meal being produced as a byproduct. The primary market for disposal of these byproducts will be dairy herds in western Canada. Typically, whole flaxseed contains 42-46% oil and 21% protein, making it a good supplement for dairy cows because of its high contents of energy (oil) and protein. Flaxseed meal contains greater levels of protein (31-33%) than whole flaxseed, making it a rich source of essential amino acids for dairy cows. Cold-pressed flaxseed meal contains greater amounts of residual oil (7-14%) than solvent-extracted flaxseed meal (<1%), so the higher residual oil would increase energy density when cold-pressed flaxseed meal is included in the diet. Flaxseed oil is high in polyunsaturated fatty acids (PUFA) such as linoleic and linolenic acids. These PUFA yield desirable intermediates during rumen biohydrogenation, known as conjugated linoleic acids (CLA). These CLA have numerous health benefits in humans, including reduced inflammatory response, improved immune function, and prevention of cardiovascular diseases and cancer. Milk products from dairy cows that are fed flaxseed or flaxseed meals can be enriched in CLA, thus making these value-added milk products more appealing to health-conscious consumers. Also, flaxseed is a rich source of lignans, which are converted to bioactive compounds (primarily enterolactone) in the digestive tract that can be transferred into milk after absorption. When consumed in milk, these bioactive compounds can reduce the risk of cardiovascular disease. The proposed research will investigate how inclusion of whole flaxseed, and solvent-extracted and cold-pressed flaxseed meals in dairy cow diets influence milk production, and milk fatty acid and enterolactone profiles.
Program
Alliance Grants
Recipient
Location
Saskatchewan, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
555747-2020
Name nom
Mutsvangwa, Timothy
Department département
Animal and Poultry Science
Organization id
16
Institution établissement
University of Saskatchewan
Province en
Saskatchewan
Province fr
Saskatchewan
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2020
Competition year année de concours
2020
Award amount
59556
Program id
ALLRP
Program name en
Alliance Grants
Program name fr
Subventions Alliance
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
96
Committee name en
RPP Internal Decision Cttee
Committee name fr
Cté de décision interne - PPR
Area of application code
100
Area of application group en
Agriculture and primary food production
Area of application group fr
Agriculture et produits alimentaires primaires
Area of application en
Agriculture and primary food production
Area of application fr
Agriculture et produits alimentaires primaires
Research subject code
5511
Research subject group en
Animal biology
Research subject group fr
Biologie animale
Research subject en
Animal nutrition and husbandry
Research subject fr
Nutrition et élevage des animaux
Installment
inst:1 - 1
Partie
1
Nb partie
1
Application title
Evaluating whole flaxseed and flaxseed meals as energy and protein sources for high-producing dairy cows_x000d_
_x000d_
Keyword
NSERC
Application summary
Canada produces about 40% of world flaxseed production, with Saskatchewan accounting for 60% of this production. About 80% of flaxseed that is produced in Canada is exported, with the remainder being processed locally. Flaxseed is traditionally processed using solvent extraction to extract the oil, with flaxseed meal being produced as a byproduct. A small proportion of flaxseed is processed by using expeller processing (also termed cold-pressing), with cold-pressed flaxseed meal being produced as a byproduct. The primary market for disposal of these byproducts will be dairy herds in western Canada. Typically, whole flaxseed contains 42-46% oil and 21% protein, making it a good supplement for dairy cows because of its high contents of energy (oil) and protein. Flaxseed meal contains greater levels of protein (31-33%) than whole flaxseed, making it a rich source of essential amino acids for dairy cows. Cold-pressed flaxseed meal contains greater amounts of residual oil (7-14%) than solvent-extracted flaxseed meal (<1%), so the higher residual oil would increase energy density when cold-pressed flaxseed meal is included in the diet. Flaxseed oil is high in polyunsaturated fatty acids (PUFA) such as linoleic and linolenic acids. These PUFA yield desirable intermediates during rumen biohydrogenation, known as conjugated linoleic acids (CLA). These CLA have numerous health benefits in humans, including reduced inflammatory response, improved immune function, and prevention of cardiovascular diseases and cancer. Milk products from dairy cows that are fed flaxseed or flaxseed meals can be enriched in CLA, thus making these value-added milk products more appealing to health-conscious consumers. Also, flaxseed is a rich source of lignans, which are converted to bioactive compounds (primarily enterolactone) in the digestive tract that can be transferred into milk after absorption. When consumed in milk, these bioactive compounds can reduce the risk of cardiovascular disease. The proposed research will investigate how inclusion of whole flaxseed, and solvent-extracted and cold-pressed flaxseed meals in dairy cow diets influence milk production, and milk fatty acid and enterolactone profiles.
