The digestibility and content of amino acids in toasted and non-toasted canola meals

Newkirk, Rex W.; Classen, H. L.; Scott, T. A.; Edney, M. J.

doi:10.4141/a02-028

Cited by 117 publications

(79 citation statements)

References 21 publications

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“…Differences between the neutral detergent fibre and ether extract content of toasted and non-toasted canola meals have not been reported previously while the higher glucosinolates content in the non-toasted meal compared with toasted canola meal are consistent with the work of Newkirk et al (2003a).…”

Section: Discussionsupporting

confidence: 81%

“…For poultry, the desolventization/toasting process has been shown to reduce the content and availability of the amino acids in canola meal (Newkirk et al 2003a). Feeding broilers a non-toasted canola meal, produced using a process involving desolventization conducted without sparge steam, improved broiler growth and feed efficiency in comparison with feeding a toasted canola meal (Newkirk and Classen 2002).…”

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confidence: 99%

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Performance of growing-finishing pigs fed barley-based diets containing toasted or non-toasted canola meal

Thacker

Newkirk²

2005

Can. J. Anim. Sci.

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Thacker, P. A. and Newkirk, R. W. 2005. Performance of growing-finishing pigs fed barley-based diets containing toasted or non-toasted canola meal. Can. J. Anim. Sci. 85: 53-59. Eighty crossbred pigs (28.7 ± 3.9 kg BW) were assigned to one of five dietary treatments in a factorial design experiment (sex × treatment). The control diet was formulated using barley and soybean meal, while four experimental diets were formulated with either toasted or non-toasted canola meal replacing either half or all of the soybean meal in the test diets. The total glucosinolate content of the non-toasted meal was more than 15-fold higher than the toasted meal (1.01 vs. 15.58 µmol g -1 ). The principal glucosinolates in the non-toasted meal were 3-butenyl (3.05 µmol g -1 ), 2-OH-3-butenyl (5.47 µmol g -1 ) and 4-OH-3-methylindoyl (4.68 µmol g -1 ). Digestibility coefficients for dry matter, crude protein, and gross energy were significantly (P < 0.05) lower for the toasted and non-toasted canola meal diets compared with the soybean meal diet. There were no significant differences (P > 0.05) in digestibility coefficients between the two canola meals. Digestibility coefficients were higher (P < 0.05) for pigs fed the diets in which canola meal supplied only 50% of the supplementary protein compared with diets in which 100% of the supplementary protein was supplied by canola meal. Pigs fed toasted canola meal had similar weight gain, feed intake and feed conversion (P > 0.05) as pigs fed soybean meal while pigs fed non-toasted canola meal had lower weight gain and feed intake (P < 0.05) than pigs fed soybean meal. Feed conversion was unaffected by dietary treatment (P > 0.05). There were no significant effects (P < 0.05) due to diet on any carcass trait. The overall results of this experiment indicate that omitting the desolventization/toasting procedure from the process involved in the production of canola meal did not result in an improvement in the performance of pigs fed diets containing canola meal.Key words: Pigs, canola meal, performance, digestibility, carcass, toasting Thacker, P. A. et Newkirk, R. W. 2005. Performance des porcs de croissance-finition nourris d'orge enrichie de tourteau de canola grillé ou pas. Can. J. Anim. Sci. 85: 53-59. Quatre-vingts porcs hybrides (28,7 ± 3,9 kg de poids corporel) ont été répar-tis entre cinq régimes alimentaires dans le cadre d'une expérience factorielle (sexe × régime). La ration témoin contenait de l'orge et du tourteau de soja alors que dans les quatre rations expérimentales, le tourteau de canola grillé ou pas remplaçait la moitié ou la totalité du soja. Le tourteau de canola non grillé renfermait au-delà de 15 fois plus de glucosinolates que le tourteau grillé (1,01 c. 15,58 µmol g -1 ). Le tourteau non grillé contenait surtout du 3-butényle (3,05 µmol g -1 ), du 2-OH-3-butényle (5,47 µmol g -1 ) et du 4-OH-3-méthylindoyle (4,68 µmol g -1 ). Les coefficients de digestibilité de la matière sèche, des protéines brutes et de l'én-ergie brute étaient significativement (P < 0,05) plus ...

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Section: Discussionsupporting

confidence: 81%

mentioning

confidence: 99%

Performance of growing-finishing pigs fed barley-based diets containing toasted or non-toasted canola meal

Thacker

Newkirk²

2005

Can. J. Anim. Sci.

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“…This represents 79.6 and 57.2 % reductions, respectively, and was presumed due to the conversion of some of the GLS into volatile breakdown products (Halkier & Gershenzon, 2006). Newkirk, Classen, Scott, and Edney (2003) also noted that high processing heat can be used to remove volatile anti-nutritional factors; however this can also denature proteins. Submerged microbial conversion further reduced GLS content to 1.0-14.4 μM.g -1 , representing a total reduction of 66.5-97.8 %.…”

Section: Glucosinolatesmentioning

confidence: 99%

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Croat

Gibbons

Berhow

et al. 2016

JFR

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The aim of this study was to determine the optimal fungal culture to increase the nutritional value of canola meal so it could be used at higher feed inclusion rates, and for a broad range of monogastrics, including fish. Submerged incubation conditions were used to evaluate the performance of seven fungal cultures in hexane extracted (HE) and cold pressed (CP) canola meal. Aureobasidium pullulans (Y-2311-1), Fusarium venenatum and Trichoderma reesei resulted in the greatest improvements in protein levels in HE canola meal, at 21.0, 23.8, and 34.8 %, respectively. These fungi reduced total glucosinolates (GLS) content to 2.7, 7.4, and 4.9 μM.g -1 , respectively, while residual sugar levels ranged from 0.8 to 1.6 % (w/w). In trials with CP canola meal, the same three fungi increased protein levels by 24.6, 35.2, and 37.3 %, and final GLS levels to 6.5, 4.0, and 4.7 μM.g -1 , respectively. Additionally, residual sugar levels were reduced to 0.3-1.0 % (w/w).

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“…Details of raw materials used and process technology applied were not available for the samples. Newkirk et al (2003) studied precaecal AA digestibility of 26 non-toasted and 31 toasted meals from different processing plants in broiler chicken and found much less variation of lysine digestibility in non-toasted meals (87% to 92%) compared with toasted ones (66% to 86%). From this it might also be deduced, that ruminal CP degradation is more affected by process technology than by quality of raw material.…”

Section: Chemical Compositionmentioning

confidence: 99%

Variation of in situ rumen degradation of crude protein and amino acids and in vitro digestibility of undegraded feed protein in rapeseed meals

Steingaß

Kneer

Wischer

et al. 2013

Animal

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In this study, 10 samples of rapeseed meal (RSM) from 10 different oil plants in Germany were examined. In situ rumen degradation of CP was determined by incubation over 1, 2, 4, 8, 16, 32 and 72 h in duplicate per time point using three rumen fistulated dry cows. Degradation kinetics were estimated by an exponential model and effective CP degradation was calculated. Degradation was corrected for small particle loss as the difference between washing loss and water-soluble fraction. Amino acid analysis was carried out in the samples and in the residues after 8 and 16 h of incubation in situ and degradation of individual amino acids was calculated for these incubation times. In vitro pepsin-pancreatin digestibility of CP (IPD) was determined in the samples as well as in the 8 and 16 h residues. Effective CP degradation for a rumen outflow rate of 8%/h (ED8) averaged 54.3% with a considerable variation among samples ranging from 44.3% to 62.7%. A multiple regression equation containing acid detergent insoluble N, total glucosinolates and petroleum ether extract as independent variables predicted ED8 with satisfying accuracy (R 2 5 0.74; RSD 5 6.4%). Degradation of amino acids was different from that of CP for most amino acids studied, especially after 8 h of incubation. Compared with CP, degradation of essential amino acids was predominantly lower while degradation of non-essential amino acids was higher in most cases. However, for lysine and methionine no distinct difference with CP degradation was found. Degradation of individual amino acids was predicted from CP degradation with high accuracy using linear regression equations. Average IPD of RSM was 79.8 6 2.6%. IPD was lower in the incubation residues and decreased with longer incubation time and increasing rumen degradation, respectively.Keywords: protein evaluation, ruminants, prediction, degradation, pepsin-pancreatin solubility ImplicationsThis study demonstrates, that rapeseed meal (RSM) is a good source of rumen undegradable protein (RUP), however, considerable variation of RUP among meals was observed mainly because of different process technologies in the oil plants. Equations for prediction of degradation of CP and amino acids have been developed that help farmers and feed manufactures estimate protein and amino acid degradation and improving precision of formulation of diets and compound feeds. It was demonstrated, that digestibility of RSM-RUP is lower compared with the meal which may lead to an overestimation of the contribution of RUP to amino acid supply.

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The digestibility and content of amino acids in toasted and non-toasted canola meals

Cited by 117 publications

References 21 publications

Performance of growing-finishing pigs fed barley-based diets containing toasted or non-toasted canola meal

Performance of growing-finishing pigs fed barley-based diets containing toasted or non-toasted canola meal

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Variation of in situ rumen degradation of crude protein and amino acids and in vitro digestibility of undegraded feed protein in rapeseed meals

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