ORIGINAL PAPER
Nutritional value of rapeseed expeller cake for broilers: effect of dry extrusion
 
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The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
CORRESPONDING AUTHOR
S. Smulikowska   

The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland
Publication date: 2006-07-05
 
J. Anim. Feed Sci. 2006;15(3):445–453
 
KEYWORDS
ABSTRACT
The effect of extrusion, applied in the production of cold-pressed rapeseed cake on its nutritional value for broilers was evaluated. Two experiments were performed on 55 female broiler chickens, kept individually and allocated to 2 groups of 14 birds (growth trial) or to 3 groups of 9 chickens (digestibility trial). Rapeseed cakes pressed once (RC) or extruded and pressed again (RCE) were mixed in a 6:4 proportion with a basal diet and used in a balance trial with 3-week-old chickens. Furthermore, they were included into wheat-soyabean meal diets at a level of 100 or 150 g/kg and fed during 1-3 and 4-6 weeks of age, respectively, in a growth trial. Due to extrusion and additional pressing, the amount of crude fat decreased from 17.4% in RC to 10% in REC, fat digestibility increased from 83 to 91% (P<0.01), protein digestibility decreased from 79 to 76% (P<0.01), and the metabolizable energy value decreased from 13.8 to 11.4 MJ/kg DM (P<0.01). Broilers ate more of the REC diet compared with the RC diet and their final body weight gain was higher (2.61 vs 2.39 kg; P<0.05). This, as well as a lower relative mass of the liver (P<0.05) and kidneys (P<0.01) and a slightly lower mass of thyroids, indicates that extrusion resulted in partial inactivation of the antinutritional factors present in rape seeds.
 
CITATIONS (7):
1.
Effect of an organic acid blend and phytase added to a rapeseed cake-containing diet on performance, intestinal morphology, caecal microflora activity and thyroid status of broiler chickens
S. Smulikowska, J. Czerwiński, A. Mieczkowska
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The Fermentation Process Improves the Nutritional Value of Rapeseed Cake for Turkeys—Effects on Performance, Gut Bacterial Population and Its Fermentative Activity
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7.
Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility
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Foods
 
ISSN:1230-1388