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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% D M . The glucosinolate content in the cakes ranged from 13.4 to 55.1 mM/g F F D M and was close to that in raw seeds when compared on a fat-free D M basis. Energy value (AME N ) of REM cakes and REC No. 7 determined on chicken varied widely (8.55 to 14.60 MJ/kg D M ) 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

journal of animal and feed sciences

Chemical composition, energy value for chickens, and protein utilization in rats of rapeseed expeller cakes produced by different pressing technologies