Chemical composition, energy value for chickens, and protein utilization in rats of rapeseed expeller cakes produced by different pressing technologies
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The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
Publication date: 1997-02-06
J. Anim. Feed Sci. 1997;6(1):109–121
The chemical composition, glucosinolate, total and available lysine contents were determined in seven rapeseed „00" expeller cakes and one solvent meal. Five cakes were produced using a 02 ZVO press from seeds heated to 40-50°C (REM), one cake using a Rosedown press from seeds heated to over 80°C (REC No. 6), and one was an industrially prepressed cake from seeds heated to over 80°C (REC No. 7). The fat content in the cakes ranged from 10.3 to 23.2% DM. The glucosinolate content in the cakes ranged from 13.4 to 55.1 mM/g FFDM and was close to that in raw seeds when compared on a fat-free DM basis. Energy value (AMEN) of REM cakes and REC No. 7 determined on chicken varied widely (8.55 to 14.60 MJ/kg DM) and was positively correlated with their fat content. Biological value (BV) of protein of four REM, two REC and solvent meal determined in rats varied from 80.1 to 96.7, despite rather uniform total and available lysine contents. BV, feed intake and weight gain of rats fed on REM tended to decrease while relative thyroid weight tended to increase as the glucosinolate content in cakes rose. It is concluded that the nutritional value of rapeseed expeller cakes produced from mildly heated seeds may vary considerably, the main factor affecting AMEN being fat content, while that affecting protein value being the glucosinolate content.
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