SHORT COMMUNICATION
Composition of rapeseed cakes and meals
manufactured under different technological
conditions
1
The August Cieszkowski Agricultural University of Poznań,
Department of Animal Nutrition and Feed Management, Wołyńska 33, 60-637 Poznań, Poland
2
The August Cieszkowski Agricultural University of Poznań,
Department of Chemistry,
Wołyńska 33, 60-637 Poznań, Poland
Publication date: 2005-06-26
Corresponding author
M. Wiąz
The August Cieszkowski Agricultural University of Poznań, Department of Animal Nutrition and Feed Management, Wołyńska 33, 60-637 Poznań, Poland
The August Cieszkowski Agricultural University of Poznań, Department of Animal Nutrition and Feed Management, Wołyńska 33, 60-637 Poznań, Poland
J. Anim. Feed Sci. 2005;14(Suppl. 1):507-510
KEYWORDS
ABSTRACT
The composition of 40 rapeseed meals and 40 rapeseed press cakes produced from rape seed
from the 2003 harvest in different production plants in Poland and toasted for 20 or 30 min was
determined. Toasting time was found to negatively affect the lysine availability coefficient in both
rapeseed meals and cakes. The content of glucosinolates averaged 14.6 μM/g dry matter in rapeseed
meals and 17.4 μM/g DM in rapeseed cakes, both within permitted limits.
CITATIONS (1):
1.
Comparing Analytical Methods for Erucic Acid Determination in Rapeseed Protein Products
Kelly Peeters, Tenorio Tamayo
Foods
Kelly Peeters, Tenorio Tamayo
Foods
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