Table 2.
Analyzed crude fat, fatty acid, and total omega-3 fatty acid concentrations in extracted flaxseed oil and milled flaxseed ingredients.
| Fatty acid (C:double bond) | Flaxseed oil % | Milled flaxseed % |
|---|---|---|
| Myristic acid (14:0) | 0.06 | 0.08 |
| Palmitic acid (16:0) | 5.72 | 6.06 |
| Palmitoleic acid (16:1) | 0.13 | 0.70 |
| Margaric acid (17:0) | 0.05 | 0.00 |
| Stearic acid (18:0) | 3.72 | 4.05 |
| Oleic acid (18:1) | 18.49 | 18.66 |
| Vaccenic acid (18:1) | 0.69 | 0.00 |
| Linoleic acid (18:2) | 15.19 | 15.24 |
| Alpha-linolenic acid (18:3) | 54.21 | 55.21 |
| Arachidic acid (20:0) | 0.58 | 0.00 |
| Arachidonic acid (20:4) | 0.09 | 0.00 |
| Eicosapentaenoic acid (20:5) | 0.16 | 0.00 |
| Docosapentaenoic acid (22:5) | 0.38 | 0.00 |
| Docosahexaenoic acid (22:6) | 0.46 | 0.00 |
| Crude fat1 | >99 | 34 |
| Total omega-3 fatty acid2 | 54.83 | 55.21 |
1Crude fat was the analyzed fat content of each feed ingredient. The fatty acid values represent the percent composition of the crude fat in each ingredient.
2Total omega-3 fatty acid was the sum of alpha-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid.