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Influence of genetically determined differences in glucosinolate content on the nutritional value of rapeseed meal
Author(s) -
Josefsson Egan,
Munck Lars
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740241016
Subject(s) - glucosinolate , rapeseed , meal , food science , biology , zoology , brassica , agronomy
Rapeseed meals derived from heat‐treated seed samples representing a large variation in glucosinolate content, which was principally due to genetic differences, were fed to mice as the only protein source. A glucosinolate content corresponding to a level of more than 1 mg potential isothiocyanates and oxazolidinethiones per g of diet depressed the 11‐day growth of mice as well as feed consumption and protein efficiency ratios.