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Rapeseed meal (RSM) obtained in Europe predominantly from rape seed of double-low varieties (<2% erucic acid content in total fatty acids and <25 μM · g−1 glucosinolate content in an oil-free dry matter) is considered as a valuable component of feed mixtures because of its high protein content with well-balanced essential amino acids composition (Mansour et al., 1993), favourable ratio of n-6/n-3 polyunsaturated fatty acids (PUFA) in residual oil (Nguyen et al., 2003), significant amount of minerals and a wide variety of vitamins (Mansour et al., 1993). However, the dietary inclusion of meal, in particular for monogastric animals, is limited due to high content of polysaccharides (crude fibre) (Pustjens et al., 2013) and non-nutritive substances – glucosinolates (Bell, 1995; Tripathi and Mishra, 2007), polyphenolic compounds (Naczk et al., 1998) and phytates (Thompson and Serraino, 1986). The content and digestibility of amino acids is considered to be the main factor influencing effective animal nutrition. Rapeseed protein, preferably balanced, is characterized by lower digestibility than the protein of other ABSTRACT. The aim of the study was to analyse the quality changes in rapeseed meal (RSM) in the presence of oxygen and water vapour at elevated temperature. The chemical composition of fresh and after storage (30 days at 40 °C and 80% relative humidity) samples of RSM was determined. In comparison with fresh samples significant differences in the meal after storage in the content of true protein (35.7 vs 37.5% DM), crude fat (6.8 vs 7.5% DM), crude fibre (11.5 vs 10.6% DM), methionine (7.7 vs 8.2 g · kg−1 DM), cysteine (8.2 vs 8.9 g · kg−1 DM) and arginine, histidine, aspartic acid, glutamic acid, tannic acid and phytic phosphorus were observed. After storage, the content of butyric, caproic, caprylic and palmitoleic acids increased, while concentration of lauric, stearic and oleic acids decreased. Proportion of saturated fatty acids in total fatty acids raised (19.7 vs 14.3%) and that of unsaturated fatty acids declined (80.3 vs 85.7%). The storage had influence on acid and peroxide values of oil, increasing them to 20.9 mg KOH · g−1 and 27.08 meq · kg−1, respectively. No significant differences in the content of starch, sugar, some amino acids (including lysine) and polyunsaturated fatty acids in fresh and post-storage meal were noticed. Aflatoxins B1, B2, G1, G2 and ochratoxin A were not detected after storage. It can be concluded that storage conditions affect adversely the quality of RSM having the moisture content only slightly above the recommendation (12.7 vs 12.5%) and simultaneously changing significantly its protein and lipid profiles. Received: 22 November 2016 Revised: 23 March 2017 Accepted: 13 June 2017

Changes in chemical composition of rapeseed meal during storage, influencing nutritional value of its protein and lipid fractions