Effect of processing conditions on the nutritive value of canola meal and presscake. Comparison of the yellow and brown‐seeded canola meal with the brown‐seeded canola presscake

Theodoridou, Katerina; Yu, Peiqiang

doi:10.1002/jsfa.6004

Cited by 45 publications

(59 citation statements)

References 36 publications

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“…Pelleted samples were not different from the unprocessed mash in regards to carbohydrate fractions either. Theodoridou and Yu (2013b) observed that CA and CB were decreased but CC was increased when canola presscake was desolventizing-toasted. However, pelleting under different conditioning temperatures and time had no effect on carbohydrate fractions of canola meal in our study.…”

Section: Tablementioning

confidence: 97%

“…The ratio of amide I to amide II can be significantly affected by feed materials, heat processing, and gene transformation (Liu et al, 2012). Theodoridou and Yu (2013b) observed that canola meal had a lower amide I to amide II area ratio than canola presscake, indicating that the area ratio was reduced after desolventizing-toasting during canola processing. However, Samadi et al (2013) indicated that no difference in the area ratio of amide I to amide II was observed when autoclaved (121°C; 1 h) and roasted (120°C; 1 h) canola seeds were compared with unprocessed canola seeds.…”

Section: Effects Of Conditioning Temperature and Time On Protein Molementioning

confidence: 99%

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Effects of conditioning temperature and time during the pelleting process on feed molecular structure, pellet durability index, and metabolic features of co-products from bio-oil processing in dairy cows

Huang

Christensen

2015

Journal of Dairy Science

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The objectives of this study were to systematically determine effects of conditioning temperature (70, 80, and 90°C), time (50 and 75 s), and interaction (temperature × time) during the pelleting process on co-products from bio-oil processing (canola meal) in terms of processing-induced changes on (1) protein molecular structure, (2) pellet durability index, (3) detailed chemical profile, (4) metabolic features and fractions of protein and carbohydrate, (5) total digestible nutrients and energy values, and (6) rumen degradable and undegradable content. Pellet durability was increased with increasing conditioning time. Chemical and carbohydrate profiles of co-products were not altered by pelleting process under different conditioning temperatures and times. With regard to protein fraction profiles, pellets conditioned for 50 s had higher soluble crude protein (SCP) and lower neutral detergent insoluble crude protein (NDICP) contents than those conditioned for 75 s (21.7 vs. 20.1% SCP, 16.0 vs. 16.5% NDICP, respectively). Total digestible nutrients and energy values were not altered by processing. Samples conditioned for 50 s had a higher content of rapidly degradable protein fraction (PA2) than those conditioned for 75 s (21.7 vs. 21.1% crude protein). In addition, the slowly degradable true protein fraction (PB2) was affected by the interaction of conditioning temperature and time. However, carbohydrate fractions did not differ with different conditioning temperatures and time. Different temperatures and time of conditioning during pelleting process greatly affect protein profiles without altering carbohydrate profiles. Molecular structure analyses also showed that pelleting altered inherent protein molecular structures of the co-products from bio-oil processing. Future study is needed to detect how molecular structure changes affect nutrient availability in dairy cattle.

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Section: Tablementioning

confidence: 97%

Section: Effects Of Conditioning Temperature and Time On Protein Molementioning

confidence: 99%

Effects of conditioning temperature and time during the pelleting process on feed molecular structure, pellet durability index, and metabolic features of co-products from bio-oil processing in dairy cows

Huang

Christensen

2015

Journal of Dairy Science

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“…Theodoridou and Yu [ 91 ] evaluated the effect of processing conditions on the nutritive value of canola meal and reported significant differences between CM from black- and yellow-seeded B. napus for the basic nutrients, except ash. The differences between yellow and black canola included NDF, ADF, CP, and condensed tannins.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in canola meal utilization in swine nutrition

et al. 2016

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Canola meal is derived from the crushing of canola seed for oil extraction. Although it has been used in swine diets for a long time, its inclusion levels have been limited due to concerns regarding its nutritive value primarily arising from results of early studies showing negative effects of dietary canola meal inclusion in swine diets. Such effects were attributable to the presence of anti-nutritional factors (ANF; notably glucosinolates) in canola meal. However, due to advances in genetic improvements of canola that have led to production of cultivars with significantly lower ANF content and improved processing procedures, canola meal with a superior nutritive value for non-ruminant animals is now available. Therefore, the aim of this paper is to review the recent studies in the use of canola meal as feedstuff for swine, the factors influencing its use and the strategies to overcome them. First a historical overview of the development of canola is provided.

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“…Canola meal, a co-product from bio-oil extraction processing of canola seed, has high CP content and premium protein quality because it contains low concentrations (<30 µmol) of antinutritional compounds called glucosinolates (Theodoridou and Yu, 2013). Therefore canola meal is used in both monogastric and ruminant diets (Newkirk, 2009a,b) and together with rapeseed meal is the second most traded protein source in the global animal feed market (Newkirk, 2009a,b;Heendeniya et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Although the nutritional values of canola meal for dairy cows have been extensively studied (Heendeniya et al, 2012;Theodoridou and Yu, 2013), information about the effects of conditioning temperature and time during the pelleting on the nutritional value of processed meal is insufficient. Specifically, the digestible NDF in canola meal is an important factor contributing to the energy content of canola meal; however, little attention has been paid to the effect of different processing conditions on NDF availability of canola meal.…”

Section: Introductionmentioning

confidence: 99%

Effects of canola meal pellet conditioning temperature and time on ruminal and intestinal digestion, hourly effective degradation ratio, and potential nitrogen to energy synchronization in dairy cows

Huang

Khan

Zhang

et al. 2015

Journal of Dairy Science

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The increase in bio-oil production in North America has resulted in millions of tonnes of co-products: canola meal and carinata meal. Little research has been conducted to determine the effect of pellet conditioning temperature, time, and their interaction on processing-induced changes in nutrient digestibility in the rumen and intestine (in vitro) of dairy cattle. The objectives of this study were to investigate the effects of conditioning temperature (70, 80, and 90°C), time (50 and 75 s), and their interaction (temperature × time) during the pelleting of canola meal on (1) rumen degradation kinetics and effective rumen degradability of dry matter, crude protein (CP), and neutral detergent fiber; (2) intestinal digestibility of rumen-undegradable protein (RUP); and (3) hourly effective rumen degradation ratio and potential N to energy synchronization in dairy cattle. The results showed that the temperature and duration of pellet conditioning significantly altered the degradation characteristics of nutrients in the rumen. Pelleting increased CP degradation in the rumen, and CP digestion site was shifted to the rumen rather than to the small intestine. When conditioning temperature was set 80°C, the rumen degradation of CP and neutral detergent fiber was highest, but postrumen digestion was lowest. With respect to intestinal digestion, the available CP for intestinal digestion became less because of reduced RUP supply to the small intestine. The pelleting process tended to significantly affect the intestinal digestibility of RUP. However, the total digestible CP content of canola meal was not affected. In conclusion, pelleting induced changes in rumen and intestinal digestion profiles, and altered the potential N to energy synchronization and hourly effective rumen degradation ratio of canola meal in dairy cattle.

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Effect of processing conditions on the nutritive value of canola meal and presscake. Comparison of the yellow and brown‐seeded canola meal with the brown‐seeded canola presscake

Cited by 45 publications

References 36 publications

Effects of conditioning temperature and time during the pelleting process on feed molecular structure, pellet durability index, and metabolic features of co-products from bio-oil processing in dairy cows

Effects of conditioning temperature and time during the pelleting process on feed molecular structure, pellet durability index, and metabolic features of co-products from bio-oil processing in dairy cows

Recent advances in canola meal utilization in swine nutrition

Effects of canola meal pellet conditioning temperature and time on ruminal and intestinal digestion, hourly effective degradation ratio, and potential nitrogen to energy synchronization in dairy cows

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