Influence of glucosinolates and native enzymes on the nutritional value of low-glucosinolate rapeseed meal

1976 ◽  
Vol 27 (5) ◽  
pp. 433-437 ◽  
Author(s):  
Egon Josefsson ◽  
Bengt Uppström
Keyword(s):  
Nutritional Value ◽  
Rapeseed Meal

NUTRITIONAL VALUE OF LOW GLUCOSINOLATE RAPESEED MEAL FOR SWINE

1975 ◽  
Vol 55 (1) ◽  
pp. 61-70 ◽  
Author(s):  
J. M. BELL
Keyword(s):  
Brassica Napus ◽  
Soybean Meal ◽  
Nutritional Value ◽  
Control Diet ◽  
Rapeseed Meal ◽  
Glucosinolate Content ◽  
Protein Digestion ◽  
Brassica Napus L ◽  
Ad Libitum

Five swine experiments were conducted to evaluate rapeseed meal (RSM) of low glucosinolate content (Brassica napus L. cv. Bronowski). Two experiments involved 0, 25, 50, 75 and 100% substitution of either Bronowski meal or regular (B. campestris) meal for soybean meal or fishmeal used in the control diet. One experiment compared ad libitum-fed and partially restricted pigs. Another experiment involved digestibility studies, and the final one involved methionine and lysine supplementation. As the dietary levels of either Bronowski or regular RSM increased in the ration, protein digestion coefficients decreased from 79 and 80% to 76 and 78%, respectively, and energy coefficients decreased from 82% to 79 and 78%, respectively. The protein and energy digestibility coefficients for Bronowski RSM were estimated to be 68 and 59%; for regular RSM, 65 and 54%. With barley–wheat–RSM diets, pigs responded to 0.1% methionine, but not to lysine (P > 0.05). Pigs fed ad libitum consumed more Bronowski than regular RSM diet and performed as well as pigs fed soybean meal diets.

scholarly journals EFFECTS OF SODIUM AND FERROUS SALT TREATMENTS ON THE NUTRITIONAL VALUE OF YELLOW MUSTARD MEAL (B. HIRTA) FOR SWINE AND MICE

1980 ◽  
Vol 60 (2) ◽  
pp. 447-459 ◽  
Author(s):  
G. SARWAR ◽  
J. M. BELL
Keyword(s):  
Sodium Carbonate ◽  
Nutritional Value ◽  
Ferrous Sulphate ◽  
Dietary Supplementation ◽  
Normal Growth ◽  
Rapeseed Meal ◽  
Yellow Mustard ◽  
Brassica Hirta ◽  
Mustard Meal ◽  
Sulphur Amino Acids

Commercially prepared meals (solvent-extracted) made from yellow mustard (Brassica hirta), Yellow Sarson (B. campestris), Tower rapeseed (B. napus) and soybean were compared in palatability preference trials with mice. Meals treated with aqueous solutions of sodium carbonate and ferrous sulphate, followed by autoclaving and drying, were also tested. The effects of processing treatments on glucosinolate levels in the meal and on amino acid composition were assessed and the more promising treatments were subjected to feeding and digestibility tests with mice or swine. Sodium carbonate at 3.8% by weight of the meal was more effective than lower levels for improving palatability. Over 85% of the glucosinolates were destroyed by any level of sodium carbonate including the zero level, indicating that the moist cooking and drying affected the glucosinolates and that the sodium carbonate acted on another component, possibly sinapine. The digestibility of protein was markedly reduced by 3.8% sodium carbonate; the losses of lysine and sulphur amino acids were extensive and dietary supplementation was necessary for improved growth of mice. Experiments with swine fed natural ingredient diets containing 15% of mustard meal, Yellow Sarson meal or Tower rapeseed meal revealed that all meals permitted near-normal growth and feed utilization. The inclusion of up to 0.6% ground rapeseed as a myrosinase source was not deleterious. Differences in responses of mice and swine to glucosinolates are discussed.

Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms

LWT ◽  
2019 ◽  
Vol 112 ◽  
pp. 108238 ◽  
Author(s):  
Yan Wang ◽  
Ji Liu ◽  
Fuhao Wei ◽  
Xiaolan Liu ◽  
Chunxia Yi ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Rapeseed Meal ◽  
Sensory Properties

Nutritional value of rapeseed meal containing lecithin gums precipitated with citric acid

2000 ◽  
Vol 86 (1-2) ◽  
pp. 117-123 ◽  
Author(s):  
B Pastuszewska ◽  
G Jabłecki ◽  
E Święch ◽  
L Buraczewska ◽  
A Ochtabińska
Keyword(s):  
Citric Acid ◽  
Nutritional Value ◽  
Rapeseed Meal

EFFECTS OF AMMONIATION OF CANOLA (LOW GLUCOSINOLATE RAPESEED) MEAL ON ITS NUTRITIONAL VALUE FOR THE RAT

1984 ◽  
Vol 64 (4) ◽  
pp. 997-1004 ◽  
Author(s):  
M. O. KEITH ◽  
J. M. BELL
Keyword(s):  
Nutritional Value ◽  
Protein Quality ◽  
Brassica Campestris ◽  
Growth Period ◽  
Rapeseed Meal ◽  
Growing Pigs ◽  
Processing Step ◽  
Lysine Concentration ◽  
Limiting Amino Acid ◽  
Step Control

Canola (low glucosinolate rapeseed) meal (CM) (Brassica campestris 'Candle') was heated to 105 °C at the desolventizing step (control) or treated with ammonia, steam or both, in addition to heat. These CMs and a commercial CM were incorporated into rat diets at levels providing lysine, the limiting amino acid, at 0.44%. Similar diets contained casein, lactalbumin or soybean meal. All diets were formulated to contain 1.28% nitrogen (air-dry basis). During a 2-wk growth period the feed/gain ratios were higher for rats fed ammoniated CM than for those fed steam-treated meal. Significant differences in gains and feed intakes were not detected. Plasma lysine concentrations were lower (P < 0.05) in rats fed the ammoniated meals indicating decreased absorption of lysine. The performance by rats was generally in agreement with that by growing pigs as reported previously. While ammoniation is effective in reducing the glucosinolate concentrations of CM, this processing step has an adverse effect on the protein quality, particularly lysine availability, of the meal thereby decreasing its nutritional value in swine rations. Key words: Rapeseed meal, canola, ammoniation, protein quality, rats, plasma lysine concentration

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