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The treatment of rapeseed meal and its effect on chemical composition and egg tainting potential
Author(s) -
Roger Fenwick G.,
Curl Caralyn L.,
Pearson Arthur W.,
Butler Edward J.
Publication year - 1984
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.2740350711
Subject(s) - trimethylamine , rapeseed , glucosinolate , food science , meal , chemistry , tannin , brassica , composition (language) , botany , biochemistry , biology , linguistics , philosophy
Treatment of high glucosinolate Brassica napus meals with lime, ammonia or by micronisation lowered their tainting potential by reducing their progoitrin, soluble tannin and sinapine contents. These effects were not sufficient to prevent inhibition of trimethylamine oxidation and the consequent rise in egg trimethylamine levels above the tainting threshold when the meals were fed to susceptible hens as sources of protein (100 g kg −1 diets).