Utilization of omega-3 fatty acids is improved by embedding flaxseed in a matrix of dolomitic lime hydrate

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dc.contributor.author Alvarado-Gilis, Christian A.
dc.contributor.author Van Bibber-Krueger, Cadra L.
dc.contributor.author Miller, K. A.
dc.contributor.author San Vito, E.
dc.contributor.author Feltrin, G.
dc.contributor.author Klamfoth, D.
dc.contributor.author Drouillard, James S.
dc.date.accessioned 2014-06-03T15:24:51Z
dc.date.available 2014-06-03T15:24:51Z
dc.date.issued 2014-06-03
dc.identifier.uri http://hdl.handle.net/2097/17818
dc.description.abstract Omega-3 fatty acids are essential nutrients for humans, but American diets are often deficient in these important long-chain fats. Incorporating greater proportions of omega-3 fatty acids into beef offers a means of increasing daily consumption of essential fats, while also enhancing the perceived value of beef. In cattle, dietary polyunsaturated fats are extensively hydrogenated into saturated fats by microbes in the rumen. This effectively decreases the efficiency of transfer for fats from the animal’s diet into edible beef tissues, because the bacteria convert more than 90% of the polyunsaturated fats into saturated fats before they are absorbed into the animal’s blood stream. Preventing this saturation process in the rumen would increase the proportion of dietary omega-3 fatty acids that are available for deposition into beef, thus making the production of omega-3-enriched beef more cost-effective. We have devised a method for improving the stability of fats in the rumen that effectively increases their resistance to the hydrogenating actions of rumen microbes. Sources of polyunsaturated fats are combined with dolomitic lime hydrate, water is added, and the mixture is blended at a high rate of rotation, yielding a densified matrix with improved ruminal stability. Our objective in this study was to evaluate feedlot performance, carcass characteristics, and blood profiles of long-chain fatty acids in cattle fed diets containing varying concentrations of ground flaxseed or ground flaxseed embedded in the dolomitic lime matrix. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2014 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 14-262-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1101 en_US
dc.relation.isPartOf Beef Cattle Research, 2014 is known as Cattlemen’s Day, 2014 en_US
dc.subject Beef en_US
dc.subject Omega-3 fatty acids en_US
dc.subject Rumen en_US
dc.subject Carcass traits en_US
dc.title Utilization of omega-3 fatty acids is improved by embedding flaxseed in a matrix of dolomitic lime hydrate en_US
dc.type Conference paper en_US
dc.date.published 2014 en_US
dc.citation.epage 85 en_US
dc.citation.spage 81 en_US
dc.description.conference Cattlemen's Day, 2014, Kansas State University, Manhattan, KS, March 7, 2014 en_US
dc.contributor.authoreid jdrouill en_US


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