Effects of rapeseed variety and oil extraction method on the content and ileal digestibility of crude protein and amino acids in rapeseed cake and softly processed rapeseed meal fed to broiler chickens

Abstract

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The influence of oil extraction process of different rapeseed varieties on the ileal digestibility of crude protein and amino acids in broiler chickens

“…The overall digestibility of CP and AA in SRSM and RSM were in an agreement with previously published data for SRSM (Kasprzak et al 2016) The content of fibre in diets is an important factor in animal nutrition. The processing of feedstuffs might entrap or bind the fibre with a nutrient, and consequently reducing its digestibility (Mateos et al, 2002;Garcia et al, 2008).…”

“…Nia and Ingalls (1992) reported that the increase in content of NDF might be due to the ability of fibre to bind with dietary protein during the thermal treatment as some of the heat denaturated proteins are recovered in NDF fraction. In a previous investigation (Kasprzak et al, 2016), the soft processed PR46W21 resulted in the greatest ileal digestibility of CP (AID 0.84) and most AA such as AID of lysine 0.85, AID of arginine 0.91, AID of histidine 0.89 across SRSM of eleven different rapeseed varieties. This is consistent with the data from the current study where, across processing, the meal of PR46W21 variety had a significantly greater AID and SID of CP, arginine, isoleucine, leucine, methionine, cysteine, phenylalanine, threonine, valine, lysine and histidine (Table 2, 3) compared to DK Cabernet.…”

“…The grain samples were de-oiled at a pilot plant in Pessac (OLEAD, France) using standard or soft processing and hexane extraction, thus producing standard RSM and softly processed rapeseed meal (SRSM). The soft hexane extraction was previously described by Kasprzak et al (2016). Briefly, prior to processing, the seeds were dried to approximately 930 g dry matter/kg using warm air at 70 o C. Standard processing involved cooking the seeds at 90 o C for a period of 44 min±1.5 min, and subsequently crushing at temperature of 79±2.3 o C using a MBU 75 press (La Mécanique Moderne, France).…”

“…Collection of ileal digesta was undertaken as previously described (Kasprzak et al, 2016). The ileal contents of the two chickens were pooled from each cage and collected into a plastic screw-top pot and immediately frozen at -20 °C pending further analysis for dry matter (DM), total nitrogen (N) and AA.…”

“…However, the chemical composition of these protein ingredients varies depending on the rapeseed variety and associated method of cultivation, environmental and climatic changes (McFadden et al, 2006) and de-oiling method including the mechanical and thermal treatments employed (Leming and Lember, 2005;Messerschmidt et al, 2014;Eklund et al, 2015). In our previous study (Kasprzak et al, 2016), we showed that the soft processing of rapeseed leads to production of rapeseed co-products with various CP and AA content depending on the rapeseed variety. Therefore, the objective of the current study was to compare the soft and standard de-oiling method in two commonly used rapeseed varieties (PR46W21 vs. DK Cabernet) on ileal digestibility of CP and AA in rapeseed co-products fed to broiler chickens.…”