The healthy and nutritional benefits of adding flaxseed to farm animal feeding on nutrient utilization, blood biochemical components, productive and reproductive efficiency and sheep wool characteristics

Abstract: Traditionally, industrial applications crush flax to produce linseed oil, and livestock feeds use the resulting flaxseed meal as a protein supplement. The most frequently employed percentages are 28 percent dietary fiber, 20 percent protein, and 41 percent oil. Owing to its high lignin level, protein, alpha-linolenic acid, and viscous fiber components, flaxseed has notable micronutrients. Flaxseed protein, especially elevated amounts of cysteine and methionine, enhances antioxidant capacities, so the scavenging of free radicals by acids confers upon their antioxidant properties. In addition, carotenoids in flaxseeds act as secondary antioxidants and scavenge singlet oxygen for capturing lipid-free radicals. Flaxseed is also a significant source of flaxseed oil. The quantity of oil in flaxseed varies, ranging from 38 to 45%. A significant portion of the total fatty acids in flaxseed oil (around 55%) are α-linolenic acid. Juices, dairy products, cereals, and meat products have all used flaxseed oil as a useful food component. The high concentration of lignin and omega-3 in flaxseed oil is primarily responsible for its physiological advantages. The omega-3 fatty acids and lignin in flaxseed oil have antioxidant activity and function primarily as hydroxyl radical scavengers. Therefore, flaxseed constituents are very important for the feeding of farm animals.