IMPACT OF DIETARY EICOSAPENTAENOIC AND DOCOSAHEXAENOIC FATTY ACIDS SUPPLEMENTATION ON INFLAMMATORY RESPONSE OF POST CALVING COWS DURING TRANSITION TO LACTATION

Shaimaa Elbaz, Eldsokey Nassef, Abdelnasser Bakr, Elsayed Hegazi, Abeer EL-keredy

Abstract


The aim of current study was to determine the effect of dietary omega 3 fatty acids (FA) mainly eicosapentaenoic (EPA) and docosahexaenoic (DHA) on inflammatory response of post calving cows during transition to lactation. Twenty Holstein lactating cows were assigned into two groups (10 each). The two groups fed on the basal diet while one of them was supplemented with 70 g of omega-3 FA per cow. The supplement was added to the diet from the 1ST day of calving till the 60th days of lactation. Blood samples were taken 3 times weekly from the 2nd to the 4th week post calving. The blood samples were analyzed for glucose, insulin, non-esterified fatty acids (NEFA), beta hydroxyl butyric acid (BHBA), C- reactive protein (CRP), haptoglobin, albumin and globulin. Feeding omega-3 FAs significantly increased (P<0.05) blood glucose level by 17.35%, 28.23% and 24.73% than the control at weeks 1, 2, 3 of the experiment, respectively. BHBA was lower in cows fed omega-3 at 1st and 2nd week then became nearly similar to the control at the end of experiment. At 1st and 2nd week, cows fed omega-3 FAs had significantly lower serum CRP than those fed the control diet and became nearly similar to control at the end of the experiment. Serum, globulin was significantly higher in cows fed omega 3 FAs at 2nd and 3rd week by 81.1% and 51.2%, respectively. Omega 3 FA improved energy status of fresh cow by increasing serum insulin and glucose levels while decreasing NEFA and BHBA parameters. Also, feeding omega 3 FA improved humoral immunity through increasing serum globulin and reduced inflammatory response by lowering CRP post calving.

Key words: omega 3 fatty acids; lactating cow; inflammation; energy balance; serum protein


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DOI: http://dx.doi.org/10.26873/SVR-802-2019

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