The aim of this study was to determine and compare in situ biohydrogenation (BH) fatty acids in three forms of soybeans and linseed (raw, extruded and roasted). Nylon bags (5×10 cm) containing 4 g of raw, extruded or roasted soybeans or raw, extruded or roasted linseed were incubated in the rumen of fistulated ewes for 4, 8, 12 and 24 hours. Results for linoleic acid (C18:2) showed tha...

Fifty-four Holstein bulls were blocked by initial BW (301 +/- 7.4 kg) and randomly assigned to 6 treatments following a 3 x 2 factorial arrangement, with 3 concentrate lipid levels (5, 8, and 11% of DM) and 2 lipid sources (whole canola seed and whole linseed), with the objective of evaluating the possibility of increasing the content of n-3 fatty acids in meat. Concentrates (mostly corn meal) ...

The objective of this trial was to determine the effect of breed and long-term dietary linseed addition on composition of fatty acids and expression of some genes involved in the lipid metabolism within subcutaneous (s.c.) adipose tissue of young bulls. Italian Simmental and Holstein bulls (n=16/breed) were fed a corn silage-grass hay diet with or without 8% (DM basis) whole ground linseed. Inc...

Linseed is well known for abundant content of α-linolenic acid why it has been widely used as a source of n-3 fatty acid. Higher ratio of polyunsaturated fatty acids can increase lipid peroxidation. Selenium (Se) plays a key role in antioxidant enzymes and can therefore be regarded for use in attempts focused on protection of fatty acids from oxidation. The organic Se has been shown to have hig...

Dietary fibers (DF) may affect energy balance, an effect often ascribed to the viscous nature of some water soluble DF, which affect luminal viscosity and thus multiple physiological processes. We have tested the hypothesis that viscous linseed DF reduce apparent nutrient digestibility, and limit weight gain, in a randomized feeding trial where 60 male, growing, Wistar rats, with an initial wei...

The effect of environmental factors and stand density on linseed (Linum usitatissimum L.) yield was investigated by examining yield components and development rates from 4 years of field experiments carried out at Viterbo, Central Italy, in which different seed rates were tested. Spring sowings were carried out using the linseed cultivar ‘Mikael’. Growth analysis using the functional approach a...

The purpose of the present study was to explore the influence of microwave heating for different periods on the primary and secondary oxidation, total oxidation as well as conjugation of stripped and non-stripped linseed oils. Color index of the oil samples was also evaluated to show changes of color during periodical heating. It was generally found that a significant increase in peroxide value...

Foods such as breads and breakfast cereals enriched with a combination of soy protein (soy grits and/or soy flour) and whole linseed are gaining popularity. Regular consumption of either whole grains or soy protein can lower risk factors for coronary heart disease. Furthermore, linseed is a rich source of the omega-3 fatty acid. alpha-linolenic acid (LNA), with purported cardiovascular benefits...

This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive c...

Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors (attributed to primary and secondary products of unsaturated fatty acids) during storage and heating. Objective: Antioxidant activities of Zataria multiflora (ZMEO) and Bunium persicum (BPEO) essential oils (EOs) in linseed oil (containing higher ω-3 in vegetab...