quality demands for canola proteins for...
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A A R H U S U N I V E R S I T E T
Det Jordbrugsvidenskabelige Fakultet
Quality demands for canola proteins for monogastrics
Jensen, S.K., Andersen, K.E., Sørensen, J.C., Maribo, H., Schmidt, F. & Sørensen, H.
DENMARK
Compounds of importance for optimal quality of rapeseed meal
Glucosinolates – 3 compounds Progoitrin Gluconapin 4-Hydroxy-glucobrassicin
Dietary Fibre Major part in the hull Lignin Insoluble dietary fibre
Glucosinolates – 3 compounds Progoitrin Gluconapin 4-Hydroxy-glucobrassicin
DietaryDietaryDietary FibreFibreFibre Major part in the Major part in the Major part in the hullhullhull LigninLigninLignin InsolubleInsolubleInsoluble dietarydietarydietary fibrefibrefibre
Greatest variation
2-100 µmol/g seed
Compounds of importance for optimal quality of rapeseed meal
Glucosinolates – 3 compounds Progoitrin Gluconapin 4-Hydroxy-glucobrassicin
DietaryDietaryDietary FibreFibreFibre Major part in the Major part in the Major part in the hullhullhull LigninLigninLignin InsolubleInsolubleInsoluble dietarydietarydietary fibrefibrefibre
Greatest variation
2-100 µmol/g seed
Small variation
2-4 µmol/g seed
Unstable
Compounds of importance for optimal quality of rapeseed meal
Glucosinolates
Degradation products are most harmful
Glucosinolates are degraded by: Enzymes Heat treatment Chemical treatment
Glucosinolates
Degradation products Toxic React with protein
decrease bioavailability of lysine
Some degradation products can beevaporated Positive for palatability and toxicity
Acceptable levels of glucosinolates in pig feed (Denmark)
max contentCategory mmol/kg feed
Sows 2 Weaned piglets 1 Young piglets 1 Slaughter pigs 2 .
Problem: Only reliable analytical methodsfor determination of intact
glucosinolates
(Info Svin, 2006)
Acceptable levels of glucosinolates in pig feed (Denmark)
18 mmol/kg seed correspond theoreticalto 30 mmmol/kg RSM
Inclusion limitmax content with 30 mmol
Category mmol/kg feed per kg RSM Sows 2 7 % Weaned piglets 1 3 % Young piglets 1 3 % Slaughter pigs 2 7 %.
Processing
Demands Inactivation of the enzymes myrosinase and
lipoxygenase
Avoid thermal degradation of the glucosinolates unless they are evaporated
Avoid decreased bioavailability of lysine
A A R H U S U N I V E R S I T E T
Det Jordbrugsvidenskabelige Fakultet
Development of high qualityproducts require coorporation
between:Seed producersSeed crushersOil industry
Feed industry
New rapeseed project in Denmark Aim:
Develop high quality rapeseed meal for feedpurposes
Participants: Scanola A/S Danish Pig Association Evilec ApS Nordjysk Andel Vestyllands Andel University of Copenhagen University of Aarhus
Financed by Government and
Industry
Glucosinolate content in rapeseed meal
0
2
4
6
8
10
12
14
16
18
µmol
/g
0 15 30 60 120
Toastning ved 107 °C, min
Progoitrin Gluconapin 4-Hydroxy
4-Hydroxy in % of total36%
(Jensen et al. 1995)
Effect of heat treatment onglucosinolate content in
rapeseed meal
0
2
4
6
8
10
12
14
16
18
µmol
/g
0 15 30 60 120Toastning at 107 °C, min
Progoitrin Gluconapin 4-Hydroxy
4-Hydroxy in % of total36%
31%
21%
8%
8%
(Jensen et al. 1995)
Effect of heat treatment onprotein solubility in rapseed meal
0
10
20
30
40
50
60
70
80
90
0 15 30 60 120
Toastning at 107 °C, min
Solu
ble
N, %
g
Lys
in/k
g pr
otei
n
N Sol, % Lysine, g/kg prot
(Jensen et al. 1995)
Protein utilization in toastedrapeseed meal measured in rats
71,2c85,6120
72,8bc86,960
72,1bc86,030
73,9b87,015
77,0a88,50
ProteinUtilization, %
Digestibility%
ToastningMin. at 107 C
(Jensen et al., 1995)
Conclusions regarding glucosinolatedegradation during processing
20-30% degradation of all glucosinolates 40-60% degradation of 4-hydroxy-
glucobrassicin is acceptable
4-Hydroxy-glucobrassicin should constituteat least 20-30% of total glucosinolates
Varieties with differentglucosinolate content
Investigate feed value of varieties with: Very low 5 µmol/g seed low 9 - ” - moderate 14 - ” - high 26 - ” -
Glucosinolate content on piglets and poultry weight gain and health
Investigate the effect of heat treatmentToastning at 107 °C for 25 min
Degradation of glucosinolates in rapeseed meal after toastning
at 107 °C in 25 min
23
26
19
71
38
33
0 20 40 60 80
Progoitrin
Gluconapin
Gl.brass.can
4-Hy.gl.br
Gl.brass.
Total
Glu
cosi
no
late
Degradation, %
Degradation products aftertoastning of rapeseed meal
Headspace analysis – volatile compoundsGlucosinolateµmol/g meal
2155182,623
1062542,913
441951,89
58612
Toasted
391683536
13512018
10501912
11033
4-pent-CN3-but-CNRt 8,9- Heat
Effect of glucosinolate contenton lysine content after
toastning (g/100g protein)
5,2
5,4
5,6
5,8
6,0
6,2
6,4
5 9 14 26
Rapseed variety, glucosinolate content, mol/g
- Heat + Heat
Lysine, g/100 g prot
Reaction between ITC and lysine
Published in: Toshiyuki Nakamura; Yoshichika Kawai; Noritoshi Kitamoto; Toshihiko Osawa; Yoji Kato; Chem. Res. Toxicol. 2009, 22, 536-542.DOI: 10.1021/tx8003906Copyright © 2009 American Chemical Society
A A R H U S U N I V E R S I T E T
Det Jordbrugsvidenskabelige Fakultet
What do the pig and poultrytell?
Digestibility experiment withrapeseed meal to weaned piglets,
20% rapeseed meal in the feed
Feed consump
Weight gain Feed utilization
(kg/wk) (kg/wk) kg/kg3 4,03 3,04 1,33b
- Heat 12 4,00 2,60 1,68a
18 4,02 2,80 1,50ab
36 4,01 2,58 1,69a
P-Value 0,18 0,091 0,00622 4,04 3,03 1,28
+ Heat 9 4,03 3,02 1,4713 4,02 2,91 1,4523 4,04 3,03 1,30
P-Value 0,61 0,91 0,19
Mixture
Digestibility experiment withrapeseed meal to weaned piglets,
20% rapeseed meal in the feedMixture Liver Thyroid T3 T4
g/kg mg/kg nmol/l nmol/l
3 30b 119b 2,16 38
12 32b 137b 2,90 44
18 31b 167ab 3,01 51
36 37a 192a 2,59 44P-Value 0,0065 0,013 0,15 0,27
2 27 100 2,95 509 27 105 2,58 5813 28 105 3,01 5723 30 117 3,02 54
P-Value 0,19 0,41 0,75 0,84
Feeding experiment withrapeseed meal to poultry, 20%
rapeseed meal in the feedFeed
consumpWeight
gain(g/wk) (g/wk)
3 950b 401a
- Heat 12 1036a 401a
18 971a 375a
36 775b 340b
P-Value <0.001 <0.0012 1086b 422b
+ Heat 9 1237a 453a
13 1115ab 417b
23 920c 383c
P-Value <0.001 0.004
Mixture
Feeding experiment with rapeseedmeal to poultry, 20% rapeseed
meal in the feedMixture Liver Thyroid T3
g/kg mg/kg nmol/l
3 19 83c 2.17
12 22 124b 2.30
18 21 169a 2.27
36 21 177a 1.68P-Value 0.08 <0.001 >0.05
2 19b 85 1.739 21b 107 2.6113 24a 125 2.5323 24a 128 2.77
P-Value <0.001 0,06 >0.05
Conclusion (1)
Heat treatment reduce the glucosinolatecontent, but also lysine content Greatest reduction of bioavailable lysine occour
in rapeseed varieties with the highestglucosinolate content
A moderate heat treatment reduce partlythe negative effect of the glucosinolates and stimulate feed consumption, feedutilization and weight gain
Conclusion (2)
Reduction in feed consumption and feedutilization is one of the major problems for optimal utilization of rapeseed meal
Organ changes Liver size increase Thyroid size increase
Conclusion (3)
If rapeseed shall constitute the major protein supplement in pig and poulytryfeed (10-15% of the diet)
The glucosinolate content in the seed should be below 10 µmol/g seed, corresponding to 10-15 µmol/g meal
Higher glucosinolate level will reducethe inclusion level correspondingly
Proper processing reduce some of the negative effects
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