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

Kasprzak, M.M. and Houdijk, J.G.M. and Kightley, S. and Olukosi, O.A. and White, G.A. and Carre, P. and Wiseman, J. (2016) 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. Animal Feed Science and Technology, 213 . pp. 90-98. ISSN 0377-8401

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Abstract

We examined the effects of rapeseed variety and oil extraction method on crude protein (CP) and amino acid (AA) content in rapeseed co-products, and determined their coefficient of apparent (AID) and standardised ileal digestibility (SID) in broiler chickens. Sixteen rapeseed samples were de-oiled; four were cold-pressed producing rapeseed cake (RSC) and twelve were mild processed and hexane-extracted producing soft rapeseed meal (SRSM). One batch of the variety Compass, grown on the same farm, was processed using both methods obtaining Compass RSC and Compass SRSM. DK Cabernet rapeseed variety, grown on three different farms, was used to produce two SRSM batches and one RSC batch. All rapeseed co-products were ground through a 4 mm screen and mixed into semi-synthetic diets at a level of 500 g/kg. Day-old Ross 308 male broilers were fed a commercial diet for 14 days. A total of 96 pairs of birds were then allotted to 1 of 16 dietary treatments (n = 6) and fed a test diet for 8 days. Birds were then culled allowing removal of ileal digesta from Meckel’s diverticulum to the ileal-caecal junction. Digestibility of CP and AA was determined using titanium dioxide as an inert marker. The SRSM samples had an increased content of CP (419–560 g/kg DM) compared to RSC samples (293–340 g/kg DM). Both AID and SID of lysine, and SID of arginine, histidine and threonine were greater in Compass RSC compared to its SRSM counterpart (P < 0.05). However, AID and SID of AA did not differ in both DK Cabernet SRSM, cultivated in two different farms (P > 0.05). The SID of lysine was on average 0.03 units greater (P < 0.001) in RSC than in SRSM. The SRSM produced from variety PR46W21 showed similar or greater AID and SID of individual AA than the RSC from four other rapeseed varieties. It is concluded that selection of rapeseed varieties, and extraction method have a potential to deliver high-protein dietary ingredients with a good digestibility value.

Item Type: Article
Keywords: Digestibility, Broiler, Rapeseed cake, Rapeseed meal, Amino acid
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences
Identification Number: 10.1016/j.anifeedsci.2016.01.002
Depositing User: Eprints, Support
Date Deposited: 18 Jul 2017 09:34
Last Modified: 12 Oct 2017 23:05
URI: http://eprints.nottingham.ac.uk/id/eprint/44253

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