Rapeseed meal and canola meal can partially replace soybean meal as a protein source in finishing pigs

Yun, Hyeok Min; Lei, Xin Jian; Lee, Sang In; Kim, In Ho

doi:10.1080/09712119.2017.1284076

Cited by 22 publications

(18 citation statements)

References 27 publications

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“…Rapeseed is the third‐largest oil crop in the world, with an annual production of more than 70 × 10 6 tons . Rapeseed meal (RSM), a by‐product of rapeseed oil production, ranks second only to soybean meal in the production of protein meal . Despite the high amount of RSM produced, its use is still limited .…”

Section: Introductionmentioning

confidence: 99%

“…The demand for soybean meal, one of the main sources of protein in animal feed, is increasing rapidly, leading to market shortages. To reduce costs and alleviate this shortage of protein resources, many studies have investigated using other protein sources as an alternative to soybean meal …”

Section: Introductionmentioning

confidence: 99%

“…2 Rapeseed meal (RSM), a by-product of rapeseed oil production, ranks second only to soybean meal in the production of protein meal. 3 Despite the high amount of RSM produced, its use is still limited. 2 The demand for soybean meal, one of the main sources of protein in animal feed, is increasing rapidly, leading to market shortages.…”

Section: Introductionmentioning

confidence: 99%

“…To reduce costs and alleviate this shortage of protein resources, many studies have investigated using other protein sources as an alternative to soybean meal. 3 RSM, containing about 33-45% of crude protein, is considered a high-quality protein source because of its good balance of amino acids. 4,5 Therefore, this high-value protein makes RSM a competitive product in the animal feed industry.…”

Section: Introductionmentioning

confidence: 99%

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Effect of static‐state fermentation on volatile composition in rapeseed meal

et al. 2020

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BACKGROUND Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static‐state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid‐phase microextraction‐gas chromatography–mass spectrometry. RESULTS The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2‐methylbutanoic acid, trimethylamine, 2,3,5‐trimethyl‐6‐ethylpyrazine, and 2,3,5‐trimethylpyrazine. CONCLUSION The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of static‐state fermentation on volatile composition in rapeseed meal

et al. 2020

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“…RSM is a by-product of the oil extraction process and contains an average of 31-37.5% crude protein (CP), 10-12% crude fibre (CF) and 1-2% lipids (Okrouhlá et al, 2012). RSM has higher levels of neutral detergent fibre (NDF) than SBM (26.8% vs 8.21%, respectively), because of a higher content of hulls (Barthet & Daun, 2011), and consequently has a lower digestible energy content (11.6 vs 15.2 MJ/kg) than SBM (Yun et al, 2018). Doubts in the use of RSM in pig diets exist, partly because of concern about the presence of anti-nutritional factors such as glucosinolates (GLS), erucic acid (toxic), tannins and sinapine (phenols), which could significantly decrease feed consumption, and thus depress pig performance (Florou-Paneri et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary rape seed meal on growth performance and meat quality of growing-fattening pigs

Kargopoulos¹,

Dotas²,

Giannenas³

et al. 2019

SA J. An. Sci.

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The objective of this research was to evaluate the nutritive value of rapeseed meal (RSM) as a protein source for pigs, and the effect of graded inclusion levels of RSM as a replacement for imported soybean meal (SBM) on growth performance and carcass quality of pigs. Two trials were conducted, a digestibility trial, and a growth performance trial. In the digestibility trial, which lasted 38 days, four castrated male Large White × Landrace pigs with an initial bodyweight of 40.3 ± 2.4 kg were used. Digestible energy (DE) per kg of RSM, digestibility energy of RSM and the apparent digestibility coefficients (%) of RSM nutrients were assessed by the method of difference. A total of 64 (Large White × Landrace) pigs with average initial bodyweight of 11 ± 1.3 kg were used in the growth performance trial. The experiment lasted 15 weeks, and was divided into three growth stages. The RSM was added to the pig diets at levels from 1% to 21%. The dietary level of glucosinolates (GLS) ranged from 0.149 μmol/g to 3.129 μmol/g and RSM replaced from 3.4% to 100% of the SBM in the diets. It was proven that up to 15% of RSM of Greek origin with a GLS content of 14.9 μmol/g could be used in nutritionally balanced diets as an alternative to imported soybean meal for growing-finishing pigs, as it provides economic benefits and has positive effects on growth performance and carcass quality.

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