The Effects of Moist Heat and Ammonia on the Chemical Composition and Feeding Value of Extruded Canola Screenings for Mice

Darroch, C. S.; Bell, J. M.; Keith, M. O.

doi:10.4141/cjas90-032

Cited by 11 publications

(5 citation statements)

References 24 publications

(19 reference statements)

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“…Compared with canola/rapeseed fines evaluated in other studies, where weed seeds averaged 40% ) and inorganic matter (soil and sand) was up to 40% of the screenings (Bell and Shires 1980), the CS used in the present study had less of such contaminants and were similar to those used by (Darroch et al 1990) and (Keith and Bell 1983). The CP, crude fat and fibre contents of coarse canola screenings available from the commercial plant varied over the course of a year (Table 1), but such variability would not preclude utilisation of CS in diets for ruminants.…”

Section: Composition Of Canola Screeningsmentioning

confidence: 84%

“…The presence of anti-nutritional factors may also have influenced N retention, but confirmation of this would require specific address in further studies. Canola has been selected to be low in glucosinolates, but the seeds of weeds such as stinkweed and wild mustard, which may be prevalent in CS (Keith and Bell 1983;Darroch et al 1990), contain high levels of glucosinolates (7 to 8%, Beames et al 1986). The variety of weed seeds present in CS (Bell and Shires 1980) increases the likelihood of other anti-nutritional factors, such as alkaloids, being present.…”

Section: Digestibility Trialmentioning

confidence: 99%

See 1 more Smart Citation

Effects of feeding canola screenings on apparent digestibility, growth performance and carcass characteristics of feedlot lambs

Stanford¹,

Wallins²,

Smart³

et al. 2000

Can. J. Anim. Sci.

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Effects of feeding canola screenings on apparent digestibility, growth performance and carcass characteristics of feedlot lambs. Can. J. Anim. Sci. 80: 355-362. Commercial coarse canola screenings (CS) were substituted for barley grain, and the resulting experimental diets (0, 20, 45, 70 and 95% CS, were evaluated in feedlot lambs, while the 0, 45 and 95% CS diets were evaluated in a digestibility study using Romanov × Suffolk lambs. The CS comprised 60% canola (as whole, broken and immature seeds), 25% weed seeds and 15% chaff/dust. The control diet (0% CS) contained 75% barley and 20% alfalfa (as a protein/fibre source). Dietary crude protein (CP) increased with inclusion of CS and was lowest for control and 20% CS diets (13%) and highest for the 95% CS diet (14.4%). Digestibilities of dry matter (DM), organic matter (OM), neutral detergent fibre (NDF) and acid detergent fibre (ADF) were reduced (P < 0.05) in the 95% diet as compared with the control diet. Nitrogen retention by lambs was three times higher in the control group than in the 95% CS group (P < 0.001). Growth and feed conversion efficiency in feedlot lambs were linearly reduced (P < 0.001) with increasing dietary CS, but so was saturation of carcass fat (P < 0.001), which may benefit human health. Reduced lamb performance with CS was likely related to its high contents of crude fat (9%, DM basis) and ash (14%, DM basis). Valuing CS at 86% of the cost of barley, incorporation of up to 45% CS in feeder lamb diets would be cost effective. , FDN et lignocellulose étaient significativement (P < 0,05) plus bas pour l'aliment à 95 % cr.c. que pour l'aliment témoin. Le niveau de réten-tion de l'azote chez les animaux était 3 fois plus élevé (P < 0,001) dans le groupe témoin que dans le groupe recevant l'aliment à 95 % cr.c. La croissance et l'efficacité alimentaire chez les agneaux à l'engraissement diminuaient (P < 0,001) en fonction linéaire inverse de la proportion de cr.c. dans l'aliment. L'accroissement de la proportion de CR.C. dans l'aliment produisait une baisse en fonction linéaire (P < 0,001) de la croissance et de l'efficacité alimentaire chez les animaux à l'engraissement, mais également, ce qui est peut-être bon pour la santé humaine, une baisse du taux de saturation des graisses de la carcasse. La baisse des performances zootechniques due à l'inclusion des cr.c. serait liée à leur forte teneur en graisse brute (9 % sur la m.s.) et en cendres (14 % sur la m.s.). Considérant le coût des cr.c. à 86 % de celui de l'orge l'inclusion de jusqu'à 45 % de criblures de canola dans l'aliment d'engraissement des agneaux serait rentable.

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Section: Composition Of Canola Screeningsmentioning

confidence: 84%

Section: Digestibility Trialmentioning

confidence: 99%

Effects of feeding canola screenings on apparent digestibility, growth performance and carcass characteristics of feedlot lambs

Stanford¹,

Wallins²,

Smart³

et al. 2000

Can. J. Anim. Sci.

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show abstract

“…Extrusion alone is likely to have little effect on retention of glucosinolates (Fenwick et al, 1986). Total glucosinolates in canola meal were reduced by added ammonia during extrusion (Darroch et al, 1990). Although extrusion with ammonium carbonate did not completely destroy glucosinolates in rapeseed meal, the process did improve nutritional parameters in rats fed with the extruded vs. unprocessed rapeseed meal (Barrett et al, 1997).…”

Section: Glucosinolatesmentioning

confidence: 99%

“…, 1986). Total glucosinolates in canola meal were reduced by added ammonia during extrusion (Darroch et al. , 1990).…”

Section: Nutritional Changesmentioning

confidence: 99%

Nutritional aspects of food extrusion: a review

Singh

Gamlath

Wakeling

2007

Int J of Food Sci Tech

634

489

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Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low residence time, low temperature) improve the nutritional quality, while high extrusion temperatures (P200°C), low moisture contents (<15%) and/or improper formulation (e.g. presence of high-reactive sugars) can impair nutritional quality adversely. To obtain a nutritionally balanced extruded product, careful control of process parameters is essential.

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“…Research has focused on reactive extrusion to enhance the effects of extrusion on toxins. Adding ammonia reduced aflatoxins in peanut meal (2) and total glucosinolates in extruded canola (3), but this remedy may not be suitable for human foods. Selection of an effective chemical agent with low toxicity and possible nutritional benefits is desirable.…”

Section: Introductionmentioning

confidence: 99%

Sulfur Compounds Reduce Potato Toxins during Extrusion Cooking

Surjawan

Bushway

et al. 2001

J. Agric. Food Chem.

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Free sulfhydryl groups in sulfur compounds have been reported to act directly on natural toxins to reduce toxicity. The objective of this study was to reduce protease inhibitors and glycoalkaloids in simulated snack foods by the addition of sulfur-containing compounds prior to extrusion. Thiamine, methionine, and benzyl disulfide were added to potato flakes at levels of 0.5% or 1.0% prior to twin-screw extrusion. Total and free thiols and protease inhibitors were monitored before and after extrusion by colorimetric assays. Potato glycoalkaloids were analyzed by HPLC and by immunoassay. Extrusion reduced potato flake disulfide bonds; disulfide bonds were higher in samples containing added sulfur compounds. Trypsin inhibitor activity was reduced by as much as 79% by extrusion plus methionine. Extrusion significantly reduced carboxypeptidase inhibitor, but only when benzyl disulfide and 0.5% methionine were not added. One percent methionine and thiamine resulted in 60% reductions in glycoalkaloids.

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The Effects of Moist Heat and Ammonia on the Chemical Composition and Feeding Value of Extruded Canola Screenings for Mice

Cited by 11 publications

References 24 publications

Effects of feeding canola screenings on apparent digestibility, growth performance and carcass characteristics of feedlot lambs

Effects of feeding canola screenings on apparent digestibility, growth performance and carcass characteristics of feedlot lambs

Nutritional aspects of food extrusion: a review

Sulfur Compounds Reduce Potato Toxins during Extrusion Cooking

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