This study was conducted to evaluate the effects of grass and flaxseed oil on weight gain, fecal pH, microflora and acid resistance of fecal E. coli. in Friesian-Holsteins. Fifteen Holsteins were fed either conventional diet (C, n=5), grass (40%) and concentrate supplemented with flaxseed oil (60%) (T1, n=5) or grass only (T2, n=5) for 141 days, and T1 and T2 groups were grazed on pasture except feeding time. Grabbing fecal samples and measuring body weight were carried out at test day 1, 60, 120, 141. To evaluate acid sensitivity of fecal E. coli, feces were incubated in pH 2.0 anaerobic solution during 1 h at room temperature and measured survival rate. In terms of diets, C group had the highest n-6:n-3 ratio with 21.93, followed by T1 group (0.92) and T2 group (0.51). C and T1 group had higher final weight, total gain weight and average daily gain than T2 animals (p<0.05). The fecal pH of C group was maintained much lower than T1 and T2 group since day 120 (p<0.05). Total anaerobe in feces of C group were higher than the other groups since day 120 (p<0.05), but coliform bacteria were not significantly different among groups. Yeast and mold in feces of C group were significantly higher than the other groups from day 60 to day 141 (p<0.05), which is considered to be relevant to yeast in the diets. After feces were incubated at strong acid, more fecal E. coli of C group (34.09%) survived than those of T1 group (3.79%) and T2 group (1.02%) (p<0.05). From those results, it was considered that feeding grass and flaxseed oil to Holsteins enables to change fecal microflora, increase acid sensitivity of fecal E. coli and contribute to stay healthy for animals. It would be necessary to develop various grass feed diets and their applications for producing healthy and high quality meat products.

Our objectives in this experiment were to study the effects of oils that are high in contents of unsaturated fatty acids (olive, flaxseed, and perilla oils) and pyroligneous liquor on plasma lipid concentrations in mice. Male ICR-mouse (n=10 per group) were fed powdered form diets containing oil and pyroligneous liquor for 60 days. The cholesterol level of the PP group (96.71±25.75 ㎎/㎗) was lower than that of the COW group (133.56±21.53 ㎎/㎗). Levels of triglyceride of COP, CFP, and CPP groups were 121.10±50.79 ㎎/㎗, 77.80±38.58 ㎎/㎗, and 92.40±33.04 ㎎/㎗, respectively (p<0.05). The dietary addition of olive oil increased the plasma lsevels of cholesterol and LDL-cholesterol. On the other hand, the dietary addition of flaxseed oil and pyroligneous liquor increased the plasma level of HDL-cholesterol and decreased the plasma levels of LDL-cholesterol and triglyceride compared with those of the control group. Further, the dietary addition of perilla oil decreased plasma triglyceride but increased HDL-cholesterol. The decrease in the cholesterol level was much higher in the CFP group. In conclusion, the dietary addition of long-term pyroligneous liquor effectively decreased the plasma levels of cholesterol and triglyceride and increased the plasma level of HDL-cholesterol. The additional dietary administration of flaxseed and perilla oils increased the effect of pyroligneous liquor.

The objective of this research was to find out the potential value of flaxseed as a dietary supplement as well as an edible oil resource. The characteristics of yellow flaxseed oil and brown flaxseed oil were compared to check which oil is better in the aspects of cooking purpose and of nutritional value. The quality of flaxseed oil was evaluated based on the composition of fatty acid, the content of phenolic compounds and the anti-oxidant activity. The total phenolics of yellow flaxseed oil and brown flaxseed oil were 10.78±0.46 and 29.88±3.25 mg/100 g, respectively. Their γ-tocopherol contents were 20.59 and 17.94 mg/100 g, respectively. Contents of linolenic acid were 56.60 and 31.38% and oleic acid were 18.24 and 39.16 %, respectively. Yellow flaxseed oil showed higher ratio of unsaturated fatty acid than brown flaxseed oil. However, brown flaxseed oil showed higher electron-donating abilities than brown flaxseed oil, which might be due to its higher content of phenolic compounds. In conclusion, flaxseed has a great potential as a good edible oil resource due to its high content of unsaturated fatty acid and anti-oxidant activity.