Washington, Jan 27: Dairy cows fed on flaxseed produce more nutritious and healthier milk, containing more omega-3 fatty acids and less saturated fat, says a new finding.
Diets high in saturated fat can increase cholesterol and cause heart disease, while those rich in omega-3 and other polyunsaturated fatty acids may reduce their risk, other studies have shown.
Traditional cattle feed mixtures of corn, grains, alfalfa hay and grass silage result in dairy products with low concentrations of omega-3 and other polyunsaturated fats, said Gerd Bobe, from the Oregon State University (OSU), who led the study, the Journal of Dairy Science reports.
Pregnant cows at OSU’s dairy were fed different amounts of flaxseed – up to seven percent of their daily diet.
Researchers attempted to pinpoint the amount of flaxseed that would maximize the amount of omega-3 in milk and dairy products without negatively affecting their production and texture.
“We were looking for a sweet spot. Too much of a good thing can be bad, especially when trying to maintain consistency with dairy products,” said Bobe, an expert in human and animal nutrition, according to an OSU statement.
Collaborators in OSU’s food science and technology department assisted in turning milk into butter and fresh cheese, which were then tested for texture and nutritional composition.
The study found that feeding cows up to six pounds of extruded flaxseed improved the fat profile without negatively affecting the production and texture of the milk and other dairy products.
Extrusion presses raw ground flaxseed into pellets with heat.
At six pounds per day, saturated fatty acids in whole milk fat dropped 18 percent, poly-unsaturated fatty acids increased 82 percent, and omega-3 levels rose 70 percent compared to feeding no flaxseed.
Similar improvements were observed in butter and cheese.
Researchers also noted that the refrigerated butter was softer and less adhesive thanks to fewer saturated fatty acids. Also, the cows produced the same amount of milk while eating flaxseed.