Abstract
Two completely randomized block design experiments were conducted to evaluate the effect of gamma irradiation processing of canola meal on performance parameters of broiler chicks (Ross 308) and protein quality of canola meal. Protein efficiency ratio (PER) and net protein ratio (NPR) were measured as indices of canola meal protein quality. Samples of canola meal were tested for nutritional value after being irradiated at dose levels 10, 20 and 30 kGy. Glucosinolate content was reduced 40, 70 and 89 percent at irradiation dose levels of 10, 20 and 30 kGy respectively (p 0.05). Liver weight was decreased by irradiation dose (p 0.05). Gamma irradiation processing of canola meal had no significant effect on T3 level in blood of chickens that consumed canola meal, but T4 level of chicken blood at the 30 kGy dose decreased significantly (p 0.05). Gamma irradiation seems to be a good procedure to improve the nutritional quality of canola meal. (Key Words : Canola Meal, Gamma Irradiation, Performance, Glucosinolate, Erucic Acid, Chickens)
Highlights
INTRODUCTIONCanola meal (the oil-free residue of low glucosinolate, low erucic acid rapeseed) is a good source of protein for animals and is a rich source of the sulphur containing amino acids, methionine and cystine
Canola meal is a good source of protein for animals and is a rich source of the sulphur containing amino acids, methionine and cystine
Effect of gamma irradiation on anti nutritional factors content of canola meal Glucosinolate : The data presented in Figure 1 show
Summary
Canola meal (the oil-free residue of low glucosinolate, low erucic acid rapeseed) is a good source of protein for animals and is a rich source of the sulphur containing amino acids, methionine and cystine. Canola meal is characterized as having lower consistent amino acid digestibility and methabolizable energy level than soy bean meal (NRC, 1994). Canola meal has some anti nutritional factors that they are responsible for low utilization of nutrients there are in canola meal. These anti nutritional factors are: glucosinolates, erucic acid, phytic acid and high levels of fiber. High levels of fiber in canola meal are responsible for low metabolizable energy (New kirk et al, 2003). In addition to these anti nutritional factors, the processing conditions affect its quality. Extensive heating of oil seed meals during processing can lead to loss in the content and digestibility of amino acids (Parsons et al, 1992)
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