Effect of the thermal processing on the protein value of double-low rapeseed products. 1. Effect of toasting temperature on protein value of rapeseed oil meal for pigs
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The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
Publication date: 1994-02-21
J. Anim. Feed Sci. 1994;3(1):33–42
The effect of toasting process in the industrial conditions at 90, 95, 100 (Plant 1) and 120°C (Plant 2) on protein value of a double-low rapeseed meal (RSM) for pigs was studied in two experiments. In Experiment 1, the ileal digestibility of RSM was evaluated, and in Experiment 2, the N balance and growth performance trial was carried out. It was found that raising of toasting temperature from 90 to 95 and 100°C in Plant 1 decreased the total and available lysine contents (5.20, 4.85, 4.33 and 4.28, 3.84, 3.00 g/16 g N, respectively). The apparent ileal digestibility of protein and, in particular, lysine was also reduced (63.7, 65.5, 57.6 and 66.6, 66.8,49.6, respectively). Feed intake, body gain, feed utilization and N utilization by pigs were decreased (P≤0.01) as toasting temperature increased from 90 to 100°C. The nutritional value of RSM was not reduced when it was toasted at 120°C in Plant 2 and was comparable to the nutritional value of RSM toasted at 90°C in Plant 1. It was concluded that protein value of RSM for pigs obtained from Polish oil factories using solvent extraction, is highly dependent on the toasting temperature. But other parameters of rape seed processing such as moisture and duration of heating may also affect the nutritional value of RSM for pigs.
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