Abstract
Three experiments were conducted to investigate the nutritive value of full-fat rapeseed when subjected to heating temperatures ranging from 232 to 427 C for periods of from 1 min to 5 sec. Chicks either 1 day or 1 week old were fed diets containing treated rapeseed, and weight gain, feed:gain ratio, and thyroid weights were recorded. Although there was variability in response to the test diets, depending on treatment temperature and length of treatment time, the data indicate a marked improvement in nutritive value of full-fat rapeseed with proper processing conditions. Evidently a relatively wide range of temperature–time combinations could be used to obtain the optimum processing treatment. The study indicated that the test diets were not palatable to chicks at 1 day of age; however, when fed over a 4-week period, the birds overcame the slow start and were as heavy as those fed a control diet in which the protein was supplied by soybean meal.
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