The nutritive value and phosphorus availability of yellow- and dark-seeded rapeseed cakes and the effects of phytase supplementation in broilers

Abstract

Three experiments on 242 Ross 308 broiler females were conducted to evaluate the nutritive value of expeller cakes cold-pressed from 3 yellow-seeded lines (YRC 041, 036, and 022) and black-seeded winter rape (BRC), and the effects of phytase supplementation. The total P content and phytase activity were similar in YRC and BRC and averaged 9.5 g/kg and 411 U/kg, respectively. Total glucosinolate contents in YRC were from 8.7 to 10.2 μmol/g dry matter (DM), in BRC, 12.6 μmol/g DM, in which progoitrin constituted 6% to 15% in YRC, and 35% in BRC. In the first experiment, the apparent metabolizable energy (AME N ) and nutrient digestibility of cakes were determined on 5 groups of 10, three-week-old chickens. Apparent protein digestibility did not differ between YRC and BRC and averaged 79.8%. Apparent crude fat digestibility and AME N were higher in YRC in comparison with BRC due to the lower fat content in the latter, but AME N averaged 8.95 MJ/kg of fat-free DM and did not differ between YRC and BRC. In the second experiment, a digestibility trial was conducted on 12 groups of 8 three-week-old chickens fed semisynthetic diets containing 45% cakes unsupplemented or supplemented with phytase (500 or 1000 U/kg). Phosphorus retention from YRC and BRC did not differ and averaged 39%. It increased due to phytase supplementation to 45.5% and 51.7%, on average. The third experiment was conducted on 8 groups of 12 chickens between 8-35 days of age fed low-phosphorus diets containing 30% cakes, unsupplemented or supplemented with 1000 U phytase/kg. Birds fed diets with BRC had a lower feed conversion ratio and higher thyroid weight in comparison with YRC-fed birds. Phytase supplementation increased feed intake (P<0.01), body weight gain (P<0.01) and tibia * Supported by the Ministry of Science and Higher Education, Grant No. R12 047 03 3 Corresponding author: e-mail: s.smulikowska@ifzz.pan.pl Journal of Animal and Feed Sciences, 21, 2012, 677-695 678 YELLOW-SEEDED RAPESEED CAKE FOR BROILERS ultimate strength (P<0.01). In the last two experiments, the concentration of short-chain fatty acids (SCFA) in the ileal contents was not affected by the treatments, but in the caecal contents it increased (P<0.01) due to phytase supplementation.The results of the digestibility trials and measurements of SCFA in ileal and caecal digesta do not point to great improvement in the utilization of YRC nutrients in comparison with BRC in broilers, however, some results obtained with YRC 041 were better than with the remaining cakes. The low alkenyl glucosinolate contents in YRC cakes favours their use in broiler feeds.

Nutritional value of yellow-seeded winter rapeseed cakes for growing pigs

“…The apparent discrepancy between different ATTDs (as the final effect of fibre digestion) and uniform colonic concentration of SCFAs (as its metabolites) may be explained by different rates of fibre fractions fermentation and absorption of fatty acids, which were not determined in our study. Our results in pigs are partly conform to the results of Czerwinski et al (2012), who evaluated the same rapeseed cakes in chickens and in one experiment found higher caecal propionate concentration in birds fed the BRC than the YRC diets. The effect of rapeseed on SCFA found in chickens in two different experiments were, however, inconsistent.…”

“…Similar results were reported by Smulikowska et al (1998), who found that the total tract digestibility of protein in rapeseed cakes for rats was not affected by the type of rapeseed used, whereas in heat-treated meals it was higher in yellow than brown rapeseed meal. Moreover, in chicken, the protein digestibility of the same BRC and YRC as those used in our study did not differ (Czerwinski et al 2012).…”

“…Yellow-seeded rapeseed also contains less proanthocyanidins and tannins that cause lower digestibility of nutrients (Rahman and McVetty 2011). The potentially higher nutritional value of oil meal or cake made from yellow-seeded rapeseed is therefore hypothesised, but has not been unequivocally confirmed (Smulikowska et al 1998, Boros et al 2011b, Czerwinski et al 2012, Khajali and Slominski 2012. The results of the present study on the composition of cakes from winter yellow-and brown-seeded rapeseeds are in agreement with findings of other authors comparing different botanical forms of rapeseed (Rahman and McVetty 2011) and winter rapeseed lines (Boros et al 2011a).…”

“…Yellow-seeded rapeseed has thinner hulls; contains less crude fibres, fibre fractions (particularly acid detergent fibre [ADF], neutral detergent fibre [NDF] and acid detergent lignin [ADL]), polyphenols, and glucosinolates (Gls); and more protein, oil, and sucrose than brown-seeded rapeseed (Simbaya et al 1995, Smulikowska et al 1998, Boros et al 2011a, Mejicanos et al 2016. Oilseed meals and cakes produced from the yellow-seeded rapeseed have a higher nutritional value for broilers (Smulikowska et al 1998, Slominski et al 1999, Czerwinski et al 2012) and rats (Smulikowska et al 1998) than those made from brown-seeded rapeseed. However, data on the nutritional value of yellow-seeded winter rapeseed for pigs is lacking.…”

“…Different content and composition of fibre in brown-and yellow-seeded rapeseed may induce different microbial activities in the hind gut. Feeding meal from yellow-seeded rapeseed to turkeys led to significantly lower short chain fatty acids (SCFA) concentrations in caecal digesta than did feeding brown-seeded rapeseed meal (Zdunczyk et al 2011), whereas feeding yellow-seeded rapeseed cakes (YRC) to chickens had inconsistent effects on this parameter (Czerwinski et al 2012). Microbial fermentation affects gut health, total tract digestibility of nutrients, and nitrogen excretion patterns in monogastric animals.…”