The protein value of differently processed rapeseed solvent meal and cake assessed by in vitro methods and in tests with rats

Composition of rapeseed cakes and meals manufactured under different technological conditions

“…This was caused mainly by the greater quantities of total lysine, because the level of available lysine was not affected by toasting time. The higher lysine availability coefficient in rapeseed meals toasted for shorter time is in agreement with other studies (Pastuszewska et al, 2003), while the apparently greater content of total lysine in meals toasted for 30 rather than 20 min, found in the present study, is difficult to explain. The content of glucosinolates in solvent meals did not depend on toasting time.…”

“…The high temperature applied, its duration, as well as high pressure, acting singly or in combination, can lead to deterioration of the nutritive value of protein as a result of destruction of exogenous amino acids, primarily lysine (Pastuszewska et al, 1998(Pastuszewska et al, , 2003. As a consequence of the lower biological value of protein, the value of rape products as protein sources for monogastric animals decreases.…”

Improving the nutritional value of rapeseed cake and wheat dried distillers grains with solubles by addition of enzymes during liquid fermentation

“…This is also illustrated by a study where different solubility measurements on RSC (including protein solubility in sodium borate buffer), similar to the method used in the current study, showed to be correlated with biological value measured in rats, i.e. proportion of N retained to N absorbed (Pastuszewska et al, 2003).…”

Effect of Dry Heat Temperature and Moist Heat Pressure on Canola Meal for Ruminant Utilisation. Part I: Nutritional, Protein Solubility and Degradability Characteristics

“…A negative association of BP-buffer protein solubility with dry heat temperature suggests the formation of insoluble complexes at higher temperatures. Based on the soluble protein classifications outlined by Pastuszewska et al (2003), the expelled meals (55.3%) were very well processed and of high nutritional value (55 to 60% solubility); however, the MHP meals (33.2%) were over processed and declined in nutritional value (< 45% solubility). The in vitro RUP values of the cold-press (26.4%) and expeller (average 32.2%) meals were higher than previous reports by Kaldmäe et al (2010) (10.8%) and Shannak et al (2000) (17.8%), respectively, particularly at higher dry heat temperatures.…”