Omega-3 fatty acid supplementation in horses

Abstract

-Polyunsaturated omega-3 fatty acids (n-3 PUFA) are a family of essential fatty acids with many biological activities. These fatty acids are incorporated into cell membranes, changing their structural and functional characteristics. N-3 PUFA can act by modulating inflammatory responses at different levels. Omega-3 PUFA can be converted in the body to longer-chain n-3 PUFA at a limited rate and are differently converted in body systems. It appears that when specific longerchain n-3 PUFA are desired these need to be supplemented directly in the diet. In different species some evidence indicates a potential effect on improving insulin sensitivity. Recently, a novel class of n-3 PUFA-derived anti-inflammatory mediators have been recognized, termed E-series and D-series resolvins, formed from EPA and DHA, respectively. N-3 PUFA derived resolvins and protectins are heavily involved in the resolution of inflammation. Supplementation with n-3 fatty acids in horses may help manage chronic inflammatory conditions such as osteoarthritis, equine metabolic syndrome, laminitis, and thereby help to improve longevity of sport horse.

Oocyte metabolic function, lipid composition, and developmental potential are altered by diet in older mares

“…Feeding a hay-based diet with 3 kg of cereal-based concentrate results in an inversion of FA content to approximately 5% n-3 PUFAs and 95% n-6 PUFAs ( Hallebeek & Beynen 2002 ). These findings are consistent with the Western human diet characterized by high intake of cereal grains and more n-6 relative to n-3 PUFAs ( Nehra et al 2012 , Hess & Ross-Jones 2014 , Dhungana et al 2016 ). The extent that absolute vs relative dietary content of n-3 and n-6 PUFAs affects fertility is yet to be determined.…”

Effect of dietary grape pomace on fats digestibility in horses

“…This can be explained by the increased metabolisation and oxidation of fatty acids in muscles, which in turn leads to high glycogen content and its better utilization within the tissue during performance (Burke, 2009). Moreover, in terms of joint health, the long chain derivates of these fatty acids, known as eicosanoids, play an important role during inflammatory events (Hess et al, 2014). The effect of DGP on apparent digestibility of CF and selected fatty acids is reported in Table 3.…”

“…The biologically most important essential fatty acids from the omega-3 and omega-6 series are associated with a number of health benefits, in connection with a wide range of physiological and pathological conditions (Piccione et al, 2014b. These fatty acids are irreplaceable in the physiological processes, but their endogenous synthesis is limited by the lack of suitable enzymes (Hess et al, 2014). Forage, which constitutes the largest portion of traditional equine diets, is a good source of omega-3, whereas omega-6 fatty acids are very abundant in grains (Kentucky Equine Research, 2016).…”

Produção e caracterização de óleo bruto e refinado obtido de cabeças de tilápia sob diferentes temperaturas

“…Em termos gerais, os índices encontrados indicam que os óleos produzidos apresentaram boa qualidade, dentro dos limites aceitáveis pela legislação, com mínima oxidação e com baixa proporção de ácidos graxos de baixo peso molecular, possivelmente devido ao processo de extração e refino terem sido adequados, independente da temperatura de extração empregada. O óleo de peixe, por conter alto nível de ácidos graxos polinsaturados, pode tornar-se instável à deterioração oxidativa a uma velocidade variável, dependendo fortemente das condições de extração e das quantidades detectadas no perfil de ácidos graxos (Hess & Ross-Jones, 2014). Em geral, o óleo de peixe está ligado à matriz proteica.…”