Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review

Abstract

Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of six cold-pressed cakes (rapeseed, hempseed, linseed, sunflower seed, camelina seed, and pumpkin seed) and the effects of their inclusion in diet for ruminant, pig, and poultry on nutrient digestibility, growth and productive performance, and quality of the products. The presented results indicated that these unconventional feed ingredients are a good protein and lipid source and have a balanced amino acid and fatty acid profile. However, contradictory results of animal production performances can be found in the literature depending on the cake type and chemical composition, dietary inclusion level, animal category, and trial duration. Due to the substantial amount of essential fatty acid, these cakes can be efficiently used in the production of animal products rich in n-3 and n-6 polyunsaturated fatty acids. However, the utilization of cakes in pig and poultry nutrition is limited because of the presence of antinutritive factors that can deteriorate feed intake and nutrient utilization.

Impact of Using Oilseed Industry Byproducts Rich in Linoleic and Alpha-Linolenic Acid in Ruminant Nutrition on Milk Production and Milk Fatty Acid Profile

“…If oilseed preconditioning is applied before pressing, the resulting BP is called expeller. Inadequate usage of BP terminology is observed in scientific literature; however, as already emphasized by Rakita, et al [32], the correct use of these terms is important to avoid misinterpretation and enable more reliable comparison of results between different studies. Mechanical and solvent extraction methods contribute to the reduction of fat while concurrently enhancing the content of protein and amino acids in the BPs.…”

“…Mechanical and solvent extraction methods contribute to the reduction of fat while concurrently enhancing the content of protein and amino acids in the BPs. Due to their substantial nutritional profile, the oilseed BPs are sought as valuable sources of protein and energy in ruminant nutrition [32]. In 2022, 145.8 million tons of compound feed was produced in the EU, of which 37.2 million tons of cakes and meals, and 18.0 million tons of co-products derived from the food and bioethanol sectors were used as ingredients in the feed industry [33].…”

Optimization of the Process for Obtaining Antioxidant Protein Hydrolysates from Pumpkin Seed Oil Cake Using Response Surface Methodology

“…These values coincide with those obtained in [9], while [25,26] reported higher values for residual lipids, 16.68 and 14.23 g/100 g, respectively. Data in the literature on the protein content of press cake from pumpkin seed oil production vary between 38.3 and 62.3% [9,[25][26][27]. These differences are most likely due to the species and variety diversity and the climatic conditions during the cultivation of the plant raw material.…”

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

“…They serve as valuable sources of functional food ingredients such as proteins, dietary fiber, antioxidants, vitamins, and minerals, finding applications across various industries. Additionally, they can be refined into protein concentrates and isolates, offering high protein content ideal for fortifying food products [155][156][157]. Literature has already highlighted the potential utilization of oilseed cakes, such as olive pomace and flaxseed cake, in bread preparation.…”