Abstract
The effects of a range of barrel dry heat temperatures (20 to 180 oC), and moist heat pressure (MHP) (120 oC 15 min 192 kPa) on general nutritional, protein solubility, and in vitro protein degradability characteristics of canola meal were investigated. Increasing dry heat temperature was negatively correlated with meal crude protein (CP), soluble CP, neutral detergent fibre, acid detergent insoluble CP, and rapidly degradable (B1 Fraction) protein; and positively with NPN, intermediately degradable (B2 Fraction) protein, dry matter, lipid, carbohydrate, and in vitro rumen-undegradable protein. Relative to control meal, MHP increased in vitro rumen-undegradable protein, and in vitro CP digestibility; and decreased soluble protein, and 0.5% KOH solubility. Positive increases of Fraction A and B2, as B1 decreased, suggest barrel temperature induces protein hydrolysis and conversion of rapidly to intermediately degraded protein, respectively. The changes observed may have a great effect on ruminal degradation and supply of protein and AA for ruminant utilisation.
Highlights
Due to economic reasons, there is interest in increasing milk production per cow, through dietary modifications such as rumen-undegradable protein (RUP) supplementation (Paz et al, 2014; Thanh & Suksombat, 2015)
The objectives of this study were to investigate the effects of barrel dry heat temperature range and moist heat pressure (MHP) on general nutritional, protein solubility and degradability characteristics of canola meal
The effects of dry heat (20 to 180 oC) with MHP on general nutritional characteristics of canola meal are presented in Table 1 (Table A1 and Figure A1)
Summary
There is interest in increasing milk production per cow, through dietary modifications such as rumen-undegradable protein (RUP) supplementation (Paz et al, 2014; Thanh & Suksombat, 2015). Canola (rapeseed, Brassica spp. napus, rapa, and juncea) meal is a derivative of seed oil production utilised as a protein supplement in dairy cattle feed (Sánchez & Claypool, 1983), due to its desirable AA profile and digestibility (Santos, 2011). To extract seed oil and generate meal, solvent-based and mechanical (e.g., cold-press, expeller, and extrusion) processing technologies exist. Expeller extraction utilises dry heat (95 to 135 oC) (Newkirk, 2009), and, cold-press extraction mechanically presses seeds by frictional force ( 65 oC) (Leming & Lember, 2005). Expeller extraction utilises dry heat (95 to 135 oC) (Newkirk, 2009), and, cold-press extraction mechanically presses seeds by frictional force ( 65 oC) (Leming & Lember, 2005). Deacon et al (1988) proposed heat of expeller extraction establishes cross-linkages among and within peptides chains, and to carbohydrates to increase RUP. Toghyani et al (2014) detailed the effects of expeller barrel dry heat temperature (90, 95, 100 oC) on ileal AA digestibility of canola meal in broiler chickens
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