F. M. P. Taran

Influence of fat supplementation on mare’s milk composition

With the purpose to evaluate the effect of including dietary sources rich in linoleic acid (soybean oil) or linolenic acid (linseed oil) on the composition of milk, fifteen mares were divided into three groups: control, soybean and linseed. The animals received soybean oil or linseed oil in the proportion of 0.5% of body weight per day, during the final third of pregnancy until two months postpartum. Milk samples were collected weekly up to the eighth week of lactation, and were analyzed for concentrations of fat, protein, lactose and total solids by infrared process. The experimental design was completely randomized with three treatments, five replicates per treatment, and eight repeated measurements over time (weeks) for the composition of milk. The adjusted means of control, soy and linseed oils treatments were respectively 1.93, 1.66 and 1.48% for fat; 2.65, 2.48 and 2.39% for protein; 5.93, 6.14 and 6.26% for lactose; and 9.62, 10.04 and 10.14% for total solids. Time effect was observed for the variables fat (P<0.0001), protein (P<0.0001), lactose (P<0.0001) and total solids (P=0.001), and an interaction between time and treatment was found for the variable fat (P<0.0001). Under the conditions of this experiment was conducted, we conclude that supplementation with soybean or linseed oil does not affect the average composition of mare milk during the first eight weeks of lactation.

Study of the lymphocyte proliferation of neonate foals from mares supplemented with linseed oil and soybean oil

Recent study of animal species indicates that the acid dietary n-3 fatty acids (FA) supplementation may exert immunomodulatory effects, mainly through changes in the production of inflammatory mediators. The aim of this study was to evaluate whether the supplementation of pregnant mares with sources of omega-3 or omega-6 alter the lymphoproliferative response of their foals against Rhodococcus equi surface proteins (APTX). Three groups of mares were used in this study. They were denominated as C (without supplementation), OS (soybean oil supplementation) and OL (linseed oil supplementation), which were consisted of four, five and five mares, respectively. The soybean oil or linseed oil was included in the feeding of mares during the last trimester of pregnancy until two months postpartum. Samples were collected in the 7 and 30 day after foal’s birth. The OS group maintained a lymphoproliferative activity similar to that found in C group in both periods analyzed. The OL group showed a lymphoproliferative activity statistically higher than found in two others at day 7 of life. Our results suggest that supplementation of mares in late pregnancy with linseed oil can promote a higher proliferative response in vitro of their foal’s peripheral blood mononuclear cell against APTX.

Effect of the use of Saccharomyces cerevisiae on apparent digestibility in horses diet

In order to evaluate the effect of supplementation of the yeast Saccharomyces cerevisiae (SC) on an apparent digestibility in horses fed with high ratio concentrate: roughage diet (HC), eight Mini-horses were used: male geldings, mainly 36-months old, with an initial average weight of 113±12 kg. The diet was composed of 70% concentrate pellets and 30% grass hay, with different levels of SC included: 0 g (control), 10 g, 20 g, and 30 g of product concentration of 5×108 cfu/g. The experiment consisted of 15 days of adaptation to the diet, 5 days for data collection and 3 days interval between periods. The apparent digestibility of dietary nutrients were estimated by total faecal collection. The experimental design was a double 4×4 Latin square and data were subjected to analysis of variance and polynomial regression with a significance level of 5%. A quadratic effect was observed in the apparent digestibility of organic matter, neutral detergent fiber, acid detergent fiber and crude protein (P=0.0023, P=0.0334, P=0.0238, P=0.0224, respectively). However, differences were present between treatments including SC. Thus, the results suggest that the level of inclusion of yeast is able to alter the digestion of dietary components.