Effect of different technical treatments of rapeseed on the feed value for broilers and laying hens

Dänicke, Sven; Kracht, W.; Jeroch, H.; Zachmann, R.; Heidenreich, E.; Lowe, R. F.

doi:10.1080/17450399809381905

Cited by 20 publications

(12 citation statements)

References 14 publications

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“…Similarly, Huyghebaert (1997) found decreased fat digestibility when adding a carbohydrase blend to broiler diets, which might be a comparable process to our study. In contrast, Daenicke et al (1998) found that increasing the temperature of the thermal feed treatments resulted in an increase in crude fat digestibility.…”

Section: Discussionmentioning

confidence: 85%

Effect of starch gelatinisation on nutrient digestibility and plasma metabolites in pigeons

El-Khalek

Kalmar

Weyenberg

et al. 2009

Animal Physiology Nutrition

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Feed manufacturing exerts physical and chemical changes in ingredients, including the gelatinisation of starch. Studies on the effect of the degree of starch gelatinisation on nutrient digestibility, metabolism and subsequent performance show inconsistent results, and no data are available in pigeons. In a cross-over trial, fourteen adult pigeons were randomly divided into two groups, in which two extruded pellet diets were tested. Both the diets were similar in ingredient composition and nutrient content, but differed in extrusion conditions, resulting in a different degree of starch gelatinisation: pellets with high gelatinisation degree (HG; 73.6% gelatinisation) and low gelatinisation degree (LG; 53.1% gelatinisation). After a 14-day adaptation period, all excreta were gathered per bird during a 5-day collection period. Coefficients of apparent digestibility of dry matter (DM), crude protein (CP), ether extract (EE), crude fibre (CF), crude ash (CA) and nitrogen free extract (NFE) as well as apparent nitrogen retention were calculated from proximate analyses of feed and excreta. Further, excreta consistency was subjectively scored. Blood samples were taken at the end of each period and plasma samples were analysed for glucose, fructosamine and triglycerides. Feed intake and body weight changes were recorded weekly. The apparent digestibility coefficients (ADCs) of DM, OM, CP, EE, CA and NFE were significantly higher in the LG group (p < or = 0.05). The ADC of crude fibre was numerically higher in the LG group but not significant, and no significant differences were found in starch digestibility. Excreta consistency score tended to be higher in the LG diet group. Neither plasma glucose nor plasma fructosamine values were significantly different between the two test diets. The results of this study show that lower degree of starch gelatinisation in extruded diets can enhance digestibility in pigeons.

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Section: Discussionmentioning

confidence: 85%

Effect of starch gelatinisation on nutrient digestibility and plasma metabolites in pigeons

El-Khalek

Kalmar

Weyenberg

et al. 2009

Animal Physiology Nutrition

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“…Interestingly, application of heat to the barrel of the press during oil extraction increased the AID and ATTD of energy of cold-pressed canola cake. This increase could be due to increased lipid solubility because of heat application and, therefore, greater fat digestibility of pressed cake (Dänicke et al, 1998). Indeed, fat digestibility of cold-pressed canola cake followed the reduced energy digestibility of the nonheated barrel at slow screw speed.…”

Section: Discussionmentioning

confidence: 99%

Processing conditions affect nutrient digestibility of cold-pressed canola cake for grower pigs1

Seneviratne

Beltranena

Newkirk

et al. 2011

Journal of Animal Science

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Cold-pressed canola cake is a coproduct of biodiesel production that contains more residual oil than expeller-pressed and solvent-extracted canola meal. Cold-pressed canola cake might be an attractive feedstuff for swine due to local availability from small plants. However, the nutritional quality and content of anti-nutritional factors of cold-pressed canola cake are poorly defined and vary with processing conditions. This experiment evaluated cold-pressed canola cake processed using 4 different conditions: a nonheated and heated barrel at slow and fast screw speed in a 2 × 2 factorial arrangement. Seven ileally cannulated barrows (26 kg of BW) were fed twice daily at 2.8 × maintenance diets containing either 44% of 1 of the 4 cold-pressed canola cake samples, expeller-pressed canola meal, canola seed, or an N-free diet in a 7 × 7 Latin square. The objectives were to measure the energy and AA digestibility and to calculate standardized ileal digestible (SID) AA and NE content. Each 9-d experimental period consisted of a 5-d diet adaptation, followed by 2-d feces and 2-d ileal digesta collections, and 7 observations per diet were obtained. Cold-pressed canola cake contained 41% CP, 16% ether extract, and 5 µmol of total glucosinolates/g (DM basis). Both apparent ileal digestibility (AID) and total tract energy digestibility of energy in cold-pressed canola cake was 36% greater (P < 0.05) in heated vs. nonheated conditions and 8% greater (P < 0.05) in fast vs. slow screw speed without interaction, indicating that heat enhanced energy digestibility. The AID of energy of cold-pressed canola cake was 13 and 118% greater (P < 0.01) than expeller-pressed canola meal and canola seed, respectively. Heat and speed interacted (P < 0.05) for SID of AA of test ingredients, but effects were not consistent among AA. The DE and calculated NE content of cold-pressed canola cake was 0.73 and 0.52 Mcal/kg greater (P=0.001; DM basis), respectively, than expeller-pressed canola meal and did not differ from canola seed. Cold-pressed canola cake averaged 4.17 Mcal of DE/kg, 2.84 Mcal of NE/kg, 0.87% SID Lys, 0.46% SID Met, and 0.79% SID Thr (DM basis). In conclusion, processing conditions greatly affected the digestible nutrient content of cold-pressed canola cake. Content of residual ether extract was an important determinant of the energy value of cold-press canola cake, whereas residual glucosinolates did not seem to hamper nutrient digestibility.

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“…In addition, appropriate processing temperature is critical for the elimination of heat-labile anti-nutritional factors found in legume seeds. Extrusion has been to shown to have positive effects on the in vitro digestibility of protein (Alonso et al, 2000a;200b;El-Hady and Habiba, 2002) and the in vivo digestibility of fat (Danicke et al, 1998;Lichovnikova et al, 2004), amino acids (Lichovnikova et al, 2004) and starch (Alonso et al, 2000b) in diets for poultry. These improvements have been attributed to due to the reduction of anti-nutritional factors, denaturation of native protein and gelatinisation of starch.…”

Section: Introductionmentioning

confidence: 99%

Extrusion of Peas (Pisum sativum L.): Effects on the Apparent Metabolisable Energy and Ileal Nutrient Digestibility of Broilers

Nalle¹

2011

American Journal of Animal and Veterinary Sciences

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Problem statement:The potential feeding values of grain legumes, such as peas (Pisum sativum), are limited because of the presence of anti-nutritional factors. In particular, protease inhibitors are of interest, but these can be readily destroyed by thermal treatments. In the present study, the influence of extrusion on the chemical composition and nutritive value of peas was evaluated. Approach: Two extrudates were produced by extruding the peas at two moisture levels (19 and 22%) and one temperature (140°C). Four treatment diets consisting of a corn-soy basal diet and three test diets containing raw and the two extruded pea meals were formulated and assayed in digestibility and balance trials using broiler chickens. The test diets were formulated by substituting the raw and extruded pea meals for 25% (w/w) of the basal diet. Ileal nutrient digestibility was calculated using titanium oxide as an indigestible indicator and the apparent metabolisable energy was determined using the classical total excreta collection method. Results: Extrusion had no effect (P>0.05) on the contents of crude protein and starch. Soluble non-starch polysaccharide contents were increased (P<0.05) and the contents of total and insoluble non-starch polysaccharide were lowered (P<0.05) by extrusion. As expected, trypsin inhibitor activity of peas was reduced (P<0.05) following extrusion Extrusion increased (P < 0.05) the apparent ileal starch digestibility, but had no effect (P > 0.05) on the apparent ileal protein digestibility and the apparent metabolisable energy of peas. Conclusion: Under the extrusion conditions employed in the present study, extrusion was not beneficial to improving the nutritive value of peas for broilers.

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Effect of different technical treatments of rapeseed on the feed value for broilers and laying hens

Cited by 20 publications

References 14 publications

Effect of starch gelatinisation on nutrient digestibility and plasma metabolites in pigeons

Effect of starch gelatinisation on nutrient digestibility and plasma metabolites in pigeons

Processing conditions affect nutrient digestibility of cold-pressed canola cake for grower pigs1

Extrusion of Peas (Pisum sativum L.): Effects on the Apparent Metabolisable Energy and Ileal Nutrient Digestibility of Broilers

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