Open AccessEffects of thermal processing on digestibility and protein utilization of rapeseed meal of medium and low glucosinolate type in diets for growing pigs
Author(s) -
Matti Näsi,
Hilkka Siljander-Rasi
Publication year - 1991
Publication title -
agricultural and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.347
H-Index - 35
eISSN - 1795-1895
pISSN - 1459-6067
DOI - 10.23986/afsci.72412
Subject(s) - rapeseed , glucosinolate , meal , response surface methodology , brassica , food science , ruminant , zoology , soybean meal , biology , lysine , cultivar , chemistry , agronomy , biochemistry , amino acid , chromatography , raw material , ecology , crop
The nutritive value of rapeseed meals (RSM) from Brassica campestris, 0 and 00-cultivars, with medium (25—55 μg/g defatted meal) and low (0.05), although 00-RSM’s tended to have higher OM and CP digestibilities compared with 0-RSM; pooled mean values being 0.638 vs. 0.715 for OM and 0.715 vs. 0.775 for CP. RSM treated for ruminant escape protein had the same or better digestibility than untreated RSM; pooled average values being 0.669 vs. 0.680 for OM and 0.746 vs. 0.757 for CP. This observation has practical importance since the same treatments of RSM could be employed for meals to be used in diets of both ruminants and pigs. In these experiments, the protein utilization was efficient and differences between the dietary treatments were small and insignificant. Heat treatment (Opex) did not decrease protein utilization despite a small reduction in lysine content.