Canpressco - Canadian Camelina Oil

The value of this oilseed lies within its unique fatty acid composition. Fatty Acids are the nutritional components of oils and fats. There are two types of fatty acids that are labelled “essential” because they must be acquired through the diet. Human and horses both can't synthesize them on their own. These two essential fatty acids (EFAs) are linoleic acid (LA which is synthesized into Omega-6) and alpha-linolenic acid (ALA which is synthesized into Omega-3).

Omega-3 Supplementation in Equines

The balance of Omega-3 and Omega-6 in a horse's diet is very important. Both nutrients have important functions within the body, and balancing the two is imperative in order for them to function appropriately. Because horses are herbivores and grazers, their bodies are naturally inclined to having a higher level of Omega-3 compared to Omega-6. Their Omega-3 intake comes from the small quantities of fat in their forage and their Omega-6 comes from the fats found in the oil of their grain rations.

To date, there has not been a recommended ratio of Omega-3 to Omega-6 that has been documented for horses. It is believed, however, that a ratio ranging from 2:1 to 5:1 Omega-3 to Omega-6 is optimal for a horse's health.

Omega-3 supplementation in a horse's diet has been shown to:

• Improve the quality of their skin and hair coat
• Decrease joint pain in horses that suffer from arthritis
• Improve bone structure
• Help prevent ulcers
• Help with allergic hyperactivity
• Have anti-inflammatory effects

Camelina and Vitamin E

Camelina has a high level of natural anti-oxidants in the form of Vitamin E. Vitamin E can be broken down into its chemical components called tocopherols. The following is the breakdown of Camelina Oil into its different tocopherol components:

• Alpha-tocopherol: 30 – 40 mg/kg
• Gamma –tocopherol: 720 – 740 mg/kg
• Delta-tocopherol: 10 – 20 mg/kg

Of these tocopherols, gamma has the strongest anti-oxidant effects in polyunsaturated oils such as Camelina Oil. Typically, the more unsaturated the oil, the more prone it is to oxidation, hence a shorter shelf life. However, the high concentration of the gamma-tocopherol in camelina improves the oil's stability in comparison to other oils with similar levels of unsaturated fatty acids, improving its shelf life.

Storage and Shelf Life

The shelf life of camelina oil is 2 years from press date when stored appropriately. This extensive shelf life helps guarantee fresh product through the life of your product.

Light is very detrimental to cold pressed oils so it is advised to store camelina in tinted or solid colored containers. Refrigeration is not required but it is optional and may help ward off rancidity.

Do keep in mind that once a container is open, the more head space within the container to allow for oxygen, the faster the oil will break down. Therefore we recommend regular use of the product and if there is concern, you can transfer the contents to a smaller container as you move through the life of the product.