Effect of rapeseed processing on protein quality of rapeseed meal in diets for pigs. (Abstract)
- Publikations-Art
- Kongressbeitrag
- Autoren
- Mosenthin R, Messerschmidt U, Eklund M, Sauer N and Schöne F
- Erscheinungsjahr
- 2013
- Veröffentlicht in
- GCIRC
- Serie/Bezeichnung
- GCIRC - Technical Meeting
- Seite (von - bis)
- 55
- Tagungsort
- Nyon (Schweiz)
- Tagungsdatum
- 28.04.-01.05.2013
- Schlagworte
- Proteinqualität, rapeseed meal, Schwein
<p><span style="font-family: 'Arial','sans-serif'; font-size: 12pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">The use of rapeseed meal (RSM) in diets for monogastric animals such as pigs is often Iim</span><span style="font-family: 'Arial','sans-serif'; font-size: 11pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">i</span><span style="font-family: 'Arial','sans-serif'; font-size: 12pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">ted due to the presence of fiber and several anti-nutritional factors including glucosinolates (GSL), fiber and phenolic compounds. Although GSL can easily be destroyed through hydrothermal treatment during processing due to combined effects of temperature, steam pressure and duration of heat treatment, excessive heat treatment of RSM may have detrimental effects on protein quality including digestibility and bioavailability of amino acids (AA). The effect of heat treatment on the reduction of GSL in RSM has been extensively described, but the effect of toasting time in the desolventizer/toaster (DI) on GSL reduction, and its ef</span><span style="font-family: 'Arial','sans-serif'; font-size: 11pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">f</span><span style="font-family: 'Arial','sans-serif'; font-size: 12pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">ect on standardized </span><span style="font-family: 'Arial','sans-serif'; font-size: 11pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">i</span><span style="font-family: 'Arial','sans-serif'; font-size: 12pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">leal digestibility (SID) of AA has not yet been determined. In total, 4 RSM (A-D) differing in toasting time were produc</span><span style="font-family: 'Arial','sans-serif'; font-size: 11pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">ed by using indirect heat and 1</span><span style="font-family: 'Arial','sans-serif'; font-size: 12pt; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">5 kg/h direct steam injection. In addition, RSM E was subjected to the DT for 30 min heating with direct saturated steam (30 kg/h), and 39 min toasting at 107°C with indirect heat (4.5 bar) to obtain low-GSL RSM (Table 1). To determine SID of AA, the resulting 5 RSM were fed to 6 ileally cannulated barrows (22 kg average initial body weight) according to a row-column design with 5 periods resulting in 6 observations per RSM.</span></p>