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Effects of extruded linseed supplementation on n-3 fatty acids and conjugated linoleic acid in milk and cheese from ewes

P. Gómez-Cortés^*, A. Bach^,, P. Luna^*, M. Juárez^* and M. A. de la Fuente^*,1

^* Instituto del Frío (Consejo Superior de Investigaciones Científicas), Ciudad Universitaria s/n 28040 Madrid, Spain
Institució Catalana de Recerca i Estudis Avançats, 08010 Barcelona, Spain
Grup de Recerca en Nutrició, Maneig i Benestar Animal, Unitat de Remugants, Institut de Recerca i Tecnologia Agroalimentàries, Torre Marimon, 08140 Caldes de Montbuí, Spain

¹ Corresponding author: mafl{at}if.csic.es

The objective of this study was to assess the effects of dietary supplementation of extruded linseed on animal performance and fatty acid (FA) profile of ewe milk for the production of n-3 FA- and conjugated linoleic acid-enriched cheeses. A Manchega ewe flock (300 animals) receiving a 60:40 forage:concentrate diet was divided into 3 groups supplemented with 0, 6, and 12 g of extruded linseed/100 g of dry matter for the control, low, and high extruded linseed diets, respectively. Bulk and individual milk samples from 5 dairy ewes per group were monitored at 7, 14, 28, 45, and 60 d following supplementation. Manchego cheeses were made with bulk milk from the 3 treatment groups. Milk yield increased in dairy ewes receiving extruded linseed. Milk protein, fat, and total solids contents were not affected by linseed supplementation. Milk contents of -linolenic acid increased from 0.36 with the control diet to 1.91% total FA with the high extruded linseed diet. Similarly, cis-9 trans-11 C18:2 rose from 0.73 to 2.33% and its precursor in the mammary gland, trans-11 C18:1, increased from 1.55 to 5.76% of total FA. This pattern occurred with no significant modification of the levels of trans-10 C18:1 and trans-10 cis-12 C18:2 FA. Furthermore, the high extruded linseed diet reduced C12:0 (–30%), C14:0 (–15%) and C16:0 (–28%), thus significantly diminishing the atherogenicity index of milk. The response to linseed supplementation was persistently maintained during the entire study. Acceptability attributes of n-3–enriched versus control cheeses ripened for 3 mo were not affected. Therefore, extruded linseed supplementation seems a plausible strategy to improve animal performance and nutritional quality of dairy lipids in milk and cheese from ewes.

Key Words: n-3 fatty acid • cheese • ewe • extruded linseed