ArticleAnimals : an open access journal from MDPI2023
The Influence of Cold-Pressed Linseed Cake Supplementation on Fatty-Acid Profile and Fat-Soluble Vitamins of Cows' Milk in an Organic Production System.
Article in Animals : an open access journal from MDPI, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 5 citations in OpenAlex.
- Beyond Saturated Fat: A Four-Dimensional Framework for Understanding Milk Fat in Human Health.Comprehensive reviews in food science and food safety · 2026Review
- Camelina and linseed cakes for yellow mealworm larvae: Effects on productive performance and nutritional composition.Veterinary and animal science · 2026Article
- Article
- Article
- Impact of Using Oilseed Industry Byproducts Rich in Linoleic and Alpha-Linolenic Acid in Ruminant Nutrition on Milk Production and Milk Fatty Acid Profile.Animals : an open access journal from MDPI · 2024Review
- Influence of feeding systems and seasons on the basic composition and content of fat-soluble antioxidants and on the antioxidant activity of cow's milk.Archives animal breeding · 2024Article
Corrections and comments
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Authors and funding
10 authors at 2 institutions in 1 country.
Funding
Abstract
The aim of the study was to determine the effect of linseed cake supplementation during the winter period as a factor influencing the level of some bioactive components (milk composition, fatty-acid profile, and fat-soluble vitamins) in the milk fat fraction in cows kept on an organic farm. Forty multiparous (second and third lactation) Holstein-Friesian cows were selected that had 81 ± 12 days in milk and produced 15.08 ± 1.20 kg of milk/day. Two groups were created for the experiment: control (CTL; n = 20) and experimental (LC; n = 20). The experiment was divided into two periods: an initial period lasting 7 days in which the experimental group was habituated to the new supplement in their diet; the proper experimental phase, lasting 6 weeks, in which the cows in the experimental group received an individual daily dose of linseed cake (300 g/day/cow). Linseed cake supplementation had a positive impact on the levels of bioactive components (fatty-acid profile and fat-soluble vitamins) in the milk fat fraction. At the end of the trial, the concentration of C18:2
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Registered trials
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