Camelina sativa cake improved unsaturated fatty acids in ewe’s milk – M. Szumacher-Strabel, A. Cieślak, P. Zmora, E. Pers-Kamczyc, S. Bielińska, M. Stanisz and J. Wójtowski – Journal of the Science of Food and Argiculture – 2011

Summary: Milk from Camelina cake-supplemented ewes was characterized by increased levels of beneficial nutritional factors, including mono- and n-3 polyunsaturated fatty acids, and was also characterized by lower atherogenic and thrombogenic indices. Taking into consideration all the obtained results and recommended fat concentrations in a daily ruminant ration, we recommend supplementing a dairy ewe’s diet with 30 g kg−1 DM of camelina cake in practice. Link: http://www.ncbi.nlm.nih.gov/pubmed/21480279